Instant Pot Minestrone Soup

This has been an unusual blustery weekend for early June. When I got up and found the temperatures were down and it had been raining most of the night, my thought turned to one thing – soup. Yeah, soup in June… go figure.

So what soup hadn’t I made that I’ve been wanting for a while? Minestrone, just like the kind you can get at Olive Garden. But because I had other things to do today, I went the Instant Pot route. No matter – it’s still good soup, right? I certainly think so.

This is also one of those rare dishes on this site that is vegetarian – even down to using vegetable stock. So if you’re been waiting for me to offer a dish without meat in it, here you go 🙂

A word of caution: The measurements I used made a double-batch of soup, which completely filled my 8-quart Instant Pot to the “full” line. If you’ve got a crowd to feed or you plan to freeze some of it (like I probably will), you’re in good shape; otherwise cut it in half.

Adapted from Together As Family

Print Recipe

Instant Pot Minestrone Soup

Author: miketriesanewrecipe Cooking Method: Pressure Cooked Courses: Dinner, Entree/Main Course, Lunch, Soup

Difficulty: Beginner Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Servings: 12

Best Season: Suitable throughout the year

Description

A classic vegetarian soup similar to what you find served at Olive Garden restaurants, although it's not officially a "coypcat". Quick and easy to make in an Instant Pot, saving you lots of time to do other things during your busy days.

Adapted from Together As Family

Ingredients

Scale

1/2x 1x 2x 3x

• 4 tbsp olive oil
• 1 cup onion, diced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 3 tsp kosher salt, divided
• 6 cloves garlic, minced
• 64 oz vegetable broth or stock
• 2 can tomato sauce (15 oz)
• 2 can petite diced tomatoes, undrained (14 1/2 oz)
• 2 can Great Northern beans, drained and rinsed (15 oz)
• 2 can light red kidney beans, drained and rinsed (15 oz)
• 2 cup small shell pasta
• 2 tbsp dried basil
• 4 tsp dried parsley
• 1 tsp dried oregano
• shredded Parmesan cheese for garnish (optional)

Instructions

1. Using an 8-quart Instant Pot, press the Saute button and add the olive oil. When heated, add the onion, carrots, celery, zucchini, and 1 teaspoon of kosher salt. Saute for 5-8 minutes or until the vegetables are softened. Add the minced garlic and cook another 30 seconds, then press the Cancel button.

2. Add all remaining ingredients except the Parmesan cheese and stir to combine (Note: the Instant Pot will be very close to the "PC Full" mark).

3. Lock the lid on the Instant Pot and set the vent valve to Sealing. Set the controls to Pressure Cook on High Pressure for 6 minutes. Note that it will take 15-20 minutes for the pressure to build up before cooking begins.

4. At the end of cooking, use a quick release by turning the vent valve to Venting, being careful about the steam coming out. When the pressure is relieved, open the lid and stir to blend evenly. Serve warm, garnishing with shredded Parmesan cheese if desired.

Nutrition Facts

Servings 12

Serving Size approx 2 cups

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Amount Per Serving

Calories 236kcal

% Daily Value *

Total Fat 6.8g11%

Saturated Fat 2g10%

Sodium 1831mg77%

Potassium 950mg28%

Total Carbohydrate 39.6g14%

Dietary Fiber 10.8g44%

Sugars 10.4g

Protein 11.3g23%

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Calcium 84 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• As written, the recipe called for about 6 ounces less vegetable stock (58 vs 64 oz). I added more to account for the shells absorbing liquid and to avoid wasting part of a container of stock.
• Other short pastas could be substituted if desired - elbows, rotini, ditalini, etc.

Keywords: Instant Pot, Minestrone, carrots, celery, onion, zucchini, vegetarian, vegan, tomatoes, shells, pasta, soup