Minestrone Soup Recipe
So what’s so great about the Instant Pot Minestrone Soup Recipe? Well, of course, it’s delicious. The tender pasta mixed with the flavorful veggies and spices make this soup over the top satisfying.
Are you looking for a quick and delicious dinner for those busy weeknights? I love making easy soups in my pressure cooker like my popular IP Beef Stew, IP Chicken Noodle Soup, and IP Chicken Taco Soup.
But my new favorite IP recipe is this Minestrone Soup Recipe made in the Instant Pot!
So what’s so great about the Instant Pot Minestrone Soup? Well, of course, it’s delicious. The tender pasta mixed with the flavorful veggies and spices make this soup over the top satisfying. Plus because it uses the Instant Pot, the flavors are blended together perfectly, making this soup extra delicious.
Not only is this soup delicious but it’s also fast. This recipe will taste like it has simmered all day long, but in reality, it can be on the table no time. That’s one of my favorite perks to pressure cooking. Why spend hours in the kitchen when you have an Instant Pot?
What ingredients do you use to make Minestrone Soup?
Ingredients for IP Minestrone Soup:
- ¾ cup diced carrots
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 3 garlic cloves, pressed or minced
- 32-ounces chicken stock
- 28 ounce can tomato puree
- 16 ounce can garbanzo beans (chickpeas)
- 1 ½ uncooked dry pasta shells
- ¼ cup fresh parsley, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 cup baby spinach
- Salt and pepper, to taste
Some people get nervous when cooking pasta in the Instant Pot. I understand that pasta can be so finicky. However, there’s nothing to fear. Just follow the recipe as written, and your pasta will come out perfect.
Step by step instructions
First, turn on the saute mode on the pressure cooker. You want to saute the vegetables for three or four minutes, or until they are almost tender. Next, add in the garlic and continue cooking the vegetables for an additional minute.
Once the vegetables are finished cooking you need to add in the next seven ingredients. This means the chicken stock, tomato puree, garbanzo beans, pasta, parsley, basil, and oregano all get dumped into the pot. Give it all a good stir.
Cooking Time
Now it’s time to start cooking! Place the lid on the Instant Pot and turn the valve to seal. It’s a little tricky for the soup to come to full pressure if you don’t seal off the pot, so make sure you don’t forget this step. Use the manual setting to select high pressure and set the time for eight minutes. At the end of the cook time, you need to use a quick pressure release.
Once the pressure has cleared, remove the lid and stir in the baby spinach. That’s it. You are finished! Do you smell that? Isn’t it amazing?
Really, can it get any easier? This recipe is perfect for those busy weeknights. No drive-thru or takeout for your family! Not when you have this recipe in your arsenal. Isn’t the Instant Pot amazing? Even the most stressful evenings can be made better with a hearty bowl of warm, flavorful Minestrone Soup.
So what are you waiting for? Try this fantastic recipe today!
Instant Pot Minestrone Soup
Ingredients
- ¾ diced carrots
- 2 ribs celery diced
- 1 medium yellow onion diced
- 2 tablespoons olive oil
- 3 garlic cloves pressed or minced
- 32- ounce chicken stock
- 28 ounce can tomato puree
- 16 ounce can garbanzo beans chickpeas
- 1 ½ uncooked dry pasta shells
- ¼ cup fresh parsley chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Turn on the saute mode on the pressure cooker. Saute the veggies for 3-4 minutes. Add in the garlic and continue sauteing for an additional minute.
- Add in the next seven ingredients.
- Put the lid on the Instant Pot and turn the pressure valve to seal. Set for high-pressure cooking time of 8 minutes.
- Do a quick pressure release and then stir in baby spinach. Serve and enjoy!
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Winona Rogers
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