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To make a tasty Instant Pot Minestrone Soup, gather these ingredients: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup green beans, cut into 1-inch pieces - 1 can (15 oz) diced tomatoes, with juices - 6 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon thyme - 1 bay leaf - 1 can (15 oz) kidney beans, drained and rinsed - 1 cup pasta (small shapes like ditalini or elbows) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can switch up some ingredients if needed. Here are a few ideas: - Use canola oil instead of olive oil. - Swap kidney beans for cannellini beans or black beans. - Replace vegetable broth with chicken broth for more flavor. - Pick any fresh seasonal veggies you like. Spinach or kale work great too. Fresh herbs can really boost the flavor of your soup. Here are my favorites: - Basil: Use fresh basil leaves for a bright taste. - Parsley: Chopped parsley adds color and freshness. - Thyme: Fresh thyme gives a nice earthy note. Try these herbs to make your Instant Pot Minestrone Soup even better! {{ingredient_image_1}} Start by gathering your vegetables. You need onion, garlic, carrots, celery, zucchini, bell pepper, and green beans. Dice them all into small pieces. This helps them cook evenly. Heat the Instant Pot by selecting the Sauté function. Once it’s hot, add one tablespoon of olive oil. Wait a moment before adding the diced onion. Sauté for 2-3 minutes until the onion turns soft and clear. Next, add the minced garlic, diced carrots, and celery. Stir these together and cook for another 3 minutes. This builds flavor. Now, add the zucchini, bell pepper, and green beans. Stir again for about 2 minutes. The goal is to let the vegetables sweat and soften a bit. Now it's time to make the soup! Pour in one can of diced tomatoes, with their juices, and 6 cups of vegetable broth. Stir well to combine. Next, sprinkle in one teaspoon each of dried oregano, basil, and thyme. Add one bay leaf for extra taste. Mix everything together, making sure the herbs are spread out. Add one can of kidney beans, drained and rinsed. This adds protein and makes the soup hearty. Close the Instant Pot lid tightly and ensure the vent is sealed. Select the Soup setting or cook on high pressure for 5 minutes. When it’s done, let the pressure release naturally for about 5 minutes. Then, switch the vent to release any remaining pressure. Carefully open the lid and remove the bay leaf. Now, it’s time to add the pasta. Stir in one cup of small pasta shapes, like ditalini or elbows. Change the Instant Pot back to the Sauté function. Cook for another 5-7 minutes. Stir occasionally until the pasta is tender. Finally, season the soup with salt and pepper to taste. Adjust it according to your preference. Serve the soup hot, garnished with fresh chopped parsley. This adds a nice touch of color and flavor. Enjoy your warm, hearty bowl of minestrone soup! To boost the taste of your minestrone soup, try a few simple tips. First, use fresh herbs like basil and parsley. They add bright flavors. You can also add a splash of lemon juice for a fresh kick. If you want more depth, a dash of balsamic vinegar can work wonders. Lastly, consider adding some grated Parmesan cheese to the serving bowl. It melts in and makes every bite richer. Many cooks make a few common errors when making soup. One mistake is cooking the pasta too long. It can become mushy. Instead, add it right before serving. Another mistake is not seasoning enough. Taste as you go and adjust the salt and pepper. Lastly, don’t skip the sautéing step at the start. It helps the onions and garlic release their flavors. You don't need fancy tools to make great soup! Here are the basics: - Instant Pot: This is key for quick cooking and flavor. - Cutting board: A sturdy board makes chopping easier. - Sharp knife: A good knife helps with prep. - Ladle: This is perfect for serving soup. - Measuring cups and spoons: Accurate measurements keep recipes on track. With these tools, you’ll have a smooth cooking experience. Enjoy your flavorful Instant Pot minestrone soup! Pro Tips Fresh Herbs for Flavor: Use fresh herbs instead of dried when possible for a brighter, more vibrant flavor in your soup. Cooking Pasta Separately: For a thicker soup, consider cooking the pasta separately and adding it just before serving to maintain its texture. Veggie Variations: Feel free to swap in any seasonal vegetables you have on hand, such as spinach or peas, to customize your minestrone. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for a quick meal later. {{image_2}} You can easily make this minestrone soup vegetarian or vegan. The recipe is already vegetarian since it uses vegetable broth. To make it vegan, just skip any cheese toppings. You can also add more beans for protein. Chickpeas or lentils work great. They add texture and nutrition without any animal products. To make this soup gluten-free, swap regular pasta for gluten-free pasta. Look for small shapes like ditalini or elbows made from rice or corn. You can also skip the pasta altogether and add more beans or vegetables. This keeps the soup hearty without gluten. Use seasonal vegetables to keep things fresh and fun. In spring, add asparagus or peas. In summer, toss in fresh tomatoes or corn. In fall, sweet potatoes or butternut squash give a nice touch. Winter calls for root veggies like parsnips or turnips. Adjust the herbs based on what's fresh for a burst of flavor. To store your leftover minestrone soup, let it cool first. You can keep it in an airtight container. Place it in the fridge for up to four days. Make sure to label the container with the date. This way, you will know when to eat it. You can freeze minestrone soup for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. You can store it in the freezer for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheat your minestrone soup on the stove or in the microwave. If using the stove, pour the soup into a pot and heat it over medium-low heat. Stir often until hot. For the microwave, place the soup in a bowl and cover it. Heat for two to three minutes, stirring halfway through. Always check the temperature before serving. Enjoy the warm soup! Minestrone soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Make sure it cools down before you put it in the fridge. If you are not sure, always check for any off smells or changes in color. Yes, you can use different beans or vegetables. This soup is very flexible! You can swap kidney beans for black beans or chickpeas. You can also add more veggies like spinach or kale. Just chop them small so they cook well. Customize it to your taste! Small pasta shapes work best for minestrone soup. Ditalini or elbow macaroni are great choices. They hold the broth well and fit nicely on a spoon. You can also use gluten-free pasta if you need. Just be mindful of the cooking time, as it may differ. This blog post covered how to make delicious minestrone soup. You learned about essential ingredients, their substitutes, and ways to add fresh herbs and spices. I shared step-by-step instructions for making it in an Instant Pot. I also included tips to enhance flavor and avoid common mistakes. You can explore variations like vegan options and how to store leftovers for later. Minestrone soup is simple to make and enjoy. Experiment with the ingredients and find your favorite mix!

Hearty Instant Pot Minestrone Soup

A delicious and nutritious minestrone soup made quickly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (15 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 1 leaf bay leaf
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup pasta (small shapes like ditalini or elbows)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Turn on the Instant Pot and select the Sauté function. Add olive oil to the pot and let it heat up.
  • Once hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
  • Add the minced garlic, diced carrots, and celery to the pot, stirring well. Sauté for an additional 3 minutes.
  • Add the diced zucchini, bell pepper, and green beans. Stir to combine, allowing all vegetables to sweat for about 2 minutes.
  • Pour in the can of diced tomatoes (with juices) and vegetable broth. Stir well.
  • Sprinkle in the oregano, basil, thyme, and add the bay leaf. Stir to integrate the seasonings evenly.
  • Add the drained kidney beans to the mixture.
  • Close the lid of the Instant Pot, ensuring the vent is sealed. Select the Soup setting or cook on high pressure for 5 minutes.
  • Once the cooking cycle is complete, allow the pressure to release naturally for about 5 minutes, then switch the vent to release the remaining pressure.
  • Open the lid carefully and remove the bay leaf.
  • Stir in the pasta and switch the Instant Pot back to the Sauté function. Cook for another 5-7 minutes or until the pasta is tender, stirring occasionally.
  • Season with salt and pepper to taste, adjusting as necessary.
  • Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.

Notes

Feel free to add any seasonal vegetables you have on hand.
Keyword Instant Pot, minestrone, soup, vegetarian