Instant Pot Minestrone Soup
40 min·Italian
Instant Pot Minestrone Soup
Ingredients
Soup
- 1 tablespoon olive oil (or vegetable oil)
- 1 onion finely diced
- 3 large carrots chopped
- 2 ribs celery sliced
- 6 cups reduced sodium chicken broth
- 28 ounces canned diced tomatoes with juice, 1 can
- 15.5 ounces canned red kidney beans drained and rinsed, 1 can
- 15.5 ounces canned cannellini beans drained and rinsed, 1 can
- 1 ½ cups small shells uncooked
- ½ medium zucchini sliced into ½-inch half moons
- 2 cloves garlic minced
- 1 ½ teaspoons salt
- 1 ½ teaspoons Italian seasoning
- 2 bay leaves
- ⅛ teaspoon black pepper
- 2 cups fresh spinach chopped
- fresh basil or parsley, for serving, optional
- grated Parmesan cheese for serving, optional
Instructions
8 steps
- 1
Turn a 6 qt Instant Pot onto SAUTÉ.
- 2
Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
3 min - 3
Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
- 4
Add remaining ingredients except for the spinach & basil if using.
- 5
Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
4 min - 6
When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
10 min - 7
Remove the bay leaves and discard.
- 8
Serve with shredded parmesan cheese and fresh basil or parsley if desired.
Progress
0 / 8 steps
Nutrition
Per serving (based on 6 servings)
Calories
349cal
Protein
19.0g
Carbs
60.0g
Fat
5.0g
Fiber
12.0g
Sugar
9.0g
Sodium
1080mg
Saturated Fat
1.0g
