Minestrone Soup Recipe in the Instant Pot
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5 from 1 vote

Instant Pot Minestrone Soup

Author: Winona Rogers

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!