Instant Pot Minestrone Soup: Easy Recipe for a Quick & Healthy Meal

Instant Pot Minestrone Soup: craving a hearty, vegetable-packed soup that’s ready in a flash? Look no further! This isn’t your average, bland soup; it’s a vibrant, flavorful explosion in a bowl, and the best part? It’s incredibly easy to make, thanks to the magic of the Instant Pot.

Minestrone, meaning “big soup” in Italian, has humble origins as a peasant dish, a way to use up leftover vegetables and scraps. Each region of Italy boasts its own unique version, reflecting the local produce and culinary traditions. From the sun-drenched fields of Tuscany to the rolling hills of Emilia-Romagna, minestrone is a testament to resourcefulness and the beauty of simple, fresh ingredients.

What makes minestrone so beloved? It’s the perfect combination of textures – tender vegetables, hearty beans, and comforting pasta, all swimming in a rich, savory broth. It’s a complete meal in itself, satisfying and nourishing. And now, with the Instant Pot, you can enjoy this classic Italian comfort food any night of the week, without spending hours in the kitchen. This Instant Pot Minestrone Soup recipe delivers all the authentic flavors you crave, but with a fraction of the effort. Get ready to experience the deliciousness!

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup ditalini pasta (or other small pasta shape)
• 1 cup chopped zucchini
• 1 cup chopped green beans
• 1 cup chopped spinach or kale
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Fresh parsley, chopped, for serving (optional)

Sautéing the Vegetables

1. First, turn on your Instant Pot and select the “Sauté” function. Let the pot heat up for a minute or two. You’ll know it’s ready when the display indicates “Hot.”
2. Add the olive oil to the Instant Pot. Once the oil is shimmering, add the chopped onion, carrots, and celery. This is the mirepoix, the aromatic base of many great soups!
3. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Don’t let them brown too much; we just want to release their flavors.
4. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Sauté for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this stage is just wonderful!

Pressure Cooking the Soup

1. Pour in the vegetable broth and scrape the bottom of the Instant Pot to deglaze it. This means loosening any browned bits that may have stuck to the bottom during the sautéing process. These browned bits are full of flavor, so we want to incorporate them into the soup.
2. Add the crushed tomatoes, cannellini beans, and kidney beans. Stir everything together to combine.
3. Now, add the ditalini pasta. Make sure the pasta is submerged in the liquid to ensure it cooks evenly.
4. Cancel the “Sauté” function. Secure the lid of the Instant Pot, making sure the sealing ring is properly in place. Set the valve to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes at high pressure. Yes, only 5 minutes! The Instant Pot works its magic quickly.
6. Once the cooking time is complete, the Instant Pot will begin to build pressure. This can take 10-15 minutes. After the 5 minutes of cooking time, allow the Instant Pot to naturally pressure release for 10 minutes. This means letting the pressure release on its own without manually releasing the valve.
7. After 10 minutes of natural pressure release, carefully quick release any remaining pressure by moving the valve to the “Venting” position. Be cautious, as steam will be released. Use a kitchen towel or oven mitt to protect your hand.
8. Once all the pressure has been released and the float valve has dropped, carefully open the lid of the Instant Pot.

Adding the Final Touches

1. Stir in the chopped zucchini, green beans, and spinach (or kale). The residual heat from the soup will cook these vegetables.
2. Let the soup sit for a few minutes, stirring occasionally, until the zucchini and green beans are tender-crisp and the spinach (or kale) has wilted. This usually takes about 3-5 minutes.
3. Season the soup with salt and pepper to taste. Remember that the vegetable broth and canned tomatoes may already contain some salt, so start with a small amount and add more as needed.

Serving the Minestrone

1. Ladle the Instant Pot Minestrone Soup into bowls.
2. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired. A drizzle of olive oil is also a nice touch.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

Add Protein:

For a heartier soup, you can add cooked chicken, sausage, or chickpeas. Add these ingredients during the last few minutes of cooking to heat them through.

Use Different Vegetables:

Feel free to substitute or add other vegetables, such as potatoes, corn, or peas. Adjust the cooking time accordingly.

Make it Vegan:

Omit the Parmesan cheese or use a vegan Parmesan alternative.

Adjust the Consistency:

If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the Instant Pot. Alternatively, you can blend a portion of the soup with an immersion blender.

Spice it Up:

Add more red pepper flakes or a dash of hot sauce for extra heat.

Storage:

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezing:

Minestrone soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pasta Considerations:

The type of pasta you use can affect the final consistency of the soup. Ditalini is a good choice because it holds its shape well. Avoid overcooking the pasta, as it will become mushy. If you are making the soup ahead of time, you may want to cook the pasta separately and add it to the soup just before serving.

Broth Options:

While vegetable broth is the standard choice, you can also use chicken broth or beef broth for a richer flavor. If using chicken or beef broth, be sure to adjust the seasoning accordingly.

Tomato Variations:

In addition to crushed tomatoes, you can also use diced tomatoes or tomato sauce. If using diced tomatoes, you may want to pulse them briefly with an immersion blender to create a smoother texture.

Bean Substitutions:

If you don’t have cannellini beans or kidney beans, you can substitute other types of beans, such as great northern beans, pinto beans, or black beans.

Herb Alternatives:

If you don’t have dried oregano or basil, you can use Italian seasoning instead. You can also add fresh herbs, such as thyme or rosemary, for a more complex flavor.

Serving Suggestions:

Serve the minestrone soup with a side of crusty bread for dipping. You can also add a dollop of pesto or a swirl of cream for extra richness.

Making it Ahead:

Minestrone soup is a great make-ahead dish. The flavors will meld together and deepen over time. You can make the soup a day or two in advance and store it in the refrigerator until ready to serve.

Adjusting for Altitude:

If you live at a high altitude, you may need to increase the cooking time slightly. Add an extra minute or two to the pressure cooking time and check the pasta for doneness.

Instant Pot Size:

This recipe is designed for a 6-quart Instant Pot. If you are using a smaller or larger Instant Pot, you may need to adjust the ingredients accordingly.

Safety First:

Always follow the manufacturer’s instructions for your Instant Pot. Be careful when releasing the pressure, as steam can cause burns. Never force the lid open if there is still pressure inside the pot.

Conclusion:

This Instant Pot Minestrone Soup isn’t just another recipe; it’s a warm hug in a bowl, a vibrant celebration of fresh vegetables, and a testament to the magic of quick and easy cooking. I truly believe this is a must-try recipe for anyone looking for a healthy, satisfying, and incredibly flavorful meal, especially on a busy weeknight. The beauty of this recipe lies in its simplicity and adaptability. It’s a blank canvas for your culinary creativity!

Why is it a must-try? Because it delivers restaurant-quality minestrone in a fraction of the time, without sacrificing any of the rich, comforting flavors you crave. The Instant Pot locks in all the goodness of the vegetables, creating a broth that’s both hearty and deeply satisfying. Plus, it’s packed with nutrients and fiber, making it a guilt-free indulgence. Forget slaving over a hot stove for hours; this recipe lets you enjoy a delicious and wholesome meal with minimal effort.

But the best part? You can totally customize it to your liking!

Serving Suggestions and Variations:

* Pasta Power: While I used ditalini pasta, feel free to experiment with other small pasta shapes like elbow macaroni, shells, or even orzo. Just adjust the cooking time slightly depending on the type of pasta you choose.
* Bean Bonanza: I used cannellini beans, but kidney beans, Great Northern beans, or even chickpeas would work beautifully.
* Veggie Variety: Don’t be afraid to swap out or add in your favorite vegetables. Zucchini, yellow squash, spinach, kale, or even green beans would be fantastic additions.
* Protein Punch: For a heartier soup, consider adding cooked Italian sausage, shredded chicken, or even some diced ham.
* Finishing Touches: A generous sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil are essential for that authentic Italian flavor. A dollop of pesto is also a fantastic addition!
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup while it’s cooking.
* Bread Basket: Serve with crusty bread for dipping into the flavorful broth. Garlic bread is always a winner!
* Make it Vegan: Simply omit the Parmesan cheese and ensure your vegetable broth is vegan-friendly.

I’ve poured my heart into perfecting this Instant Pot Minestrone Soup recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s perfect for meal prepping, feeding a crowd, or simply enjoying a cozy night in. The leftovers are even better the next day, as the flavors have had time to meld together.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the magic of homemade minestrone soup. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Buon appetito!

---