Instant Pot minestrone is an easy version of the classic Italian soup that is loaded with tender pasta and vegetables in savory tomato broth! This wonderfully hearty soup is just the thing to warm everyone up during colder weather, but you'll find yourself wanting to make it all year long! Serve it with some garlic bread and a salad for a tasty dinner everyone will enjoy!
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Instructions
Place the olive oil into the bottom of your Instant Pot and hit the 'saute' button. Adjust the settings to 'more' or 'high' and let the oil heat up for 3 minutes.
Once the oil is hot, place in the onion, carrots, celery, tomato paste, and potato and cook for 5 minutes or until they become tender. Add in the minced garlic, mix the veggies together, and cook for another minute.
Add in broth, diced tomatoes, oregano, thyme, bay leaves, salt, pepper, crushed red pepper flakes, water, and beans.
Stir in the pasta, lemon juice, potato, zucchini, cabbage, and tomatoes, then place the spinach on top. Lock the lid of your Instant Pot and set the valve to 'seal'. Press the 'warm' button and cook on high pressure for 5 minutes.
Once you are done cooking, turn the valve to 'vent' and follow with a quick release. Stir the soup well and serve with freshly grated Parmesan cheese if you'd like.
Notes
In place of 1 15-ounce can of great northern beans (or cannellini beans), you can use 1 ½ cups of cooked beans.
You can make this recipe gluten-free by substituting your favorite sturdy gluten-free pasta or by using rice instead.
Feel free to add your favorite variety of chopped seasonal vegetables to this soup. Potatoes, green beans, bell pepper, butternut squash, yellow squash, and zucchini are all great choices. If you want to add heat, you could even add in some sliced jalapenos.
The soup may take a while to come to pressure because there is a lot of liquid in the Instant Pot.
To store: Place your completely cooled leftover minestrone soup in an airtight container and store it in the refrigerator for up to 3 days.
To freeze: If you are wanting to make this soup ahead of time, you can freeze the soup in a freezer-safe container, just make sure to leave out the pasta when you are cooking. Cook the pasta separately when you are ready to reheat the soup. Thaw in the refrigerator overnight and enjoy within 3 months.
To reheat: Pour the minestrone soup into a saucepan and heat over medium heat on the stovetop until the soup is warmed to your liking.