Instant Pot Minestrone Soup {Super Easy}
This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.
Servings: 6 servings
Calories: 261kcal
Ingredients
- 2 tbsp olive oil
- 3 onions, diced
- 3 cloves garlic minced
- 1 carrot, peeled and diced
- 2 stalks celery, chopped
- 1 1/2 cups green beans, trimmed
- 1 can kidney beans, drained and rinsed
- 1 tbsp Italian seasoning
- 3 bay leaves
- 4 cups chicken broth
- 1 (796mL) jar crushed tomatoes (sometimes passata)
- 3/4 cup dry macaroni
- Chopped fresh basil, for topping
- Grated fresh parmesan, for topping
Instructions
- Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use; mine needed only 5 minutes).
- Remove lid again and stir. Serve in large bowls and top with fresh basil and parmesan cheese. Enjoy!
Video
Notes
Add some protein to your soup using ground chicken or beef.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.
Nutrition
Calories: 261kcal | Carbohydrates: 42g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 674mg | Potassium: 789mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 4.1mg