Soups & Stews > Pressure Cooker (Instant Pot) Soups & Stews > Instant Pot Vegetarian Soups & Stews > Quick Instant Pot Lentil Soup Recipe

Instant Pot Minestrone Soup

A hearty and healthy Instant Pot Minestrone Soup packed with vegetables, beans, and pasta in a flavorful tomato broth. This soup is customizable and perfect for a quick and easy weeknight meal.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
8
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 3 cloves, minced Garlic
  • 1 medium, chopped Zucchini
  • 1 cup, trimmed and chopped Green Beans
  • 14.5 oz can, undrained Diced Tomatoes
  • 15 oz can, drained and rinsed Kidney Beans
  • 15 oz can, drained and rinsed Cannellini Beans
  • 6 cups Vegetable Broth
  • 1/2 cup Small Pasta (e.g., Ditalini, Elbows)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • null for garnish (optional) Parmesan Cheese
  • null chopped, for garnish Fresh Parsley

Sautéing the Vegetables

Turn on your Instant Pot to the 'Sauté' function. Add the olive oil and let it heat up. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Adding Remaining Ingredients

Add the zucchini, green beans, diced tomatoes (undrained), kidney beans, cannellini beans, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir well to combine all ingredients.

Pressure Cooking

Secure the Instant Pot lid, ensuring the valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' function and set the cooking time for 5 minutes on high pressure. The Instant Pot will take some time to come to pressure before the timer starts counting down.

Releasing the Pressure

Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the valve to the 'Venting' position. Be cautious of the steam.

Adding Pasta and Finishing Touches

Carefully remove the lid. Stir in the pasta. Turn the Instant Pot back to the 'Sauté' function and cook for another 5-7 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Serving

Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese (if using) and fresh chopped parsley. Serve hot with crusty bread.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 80-100 kcal
Carbohydrates: Approximately 12-15g
Protein: Approximately 4-6g
Fat: Approximately 2-4g
Fiber: Approximately 3-5g

Other Considerations for Nutrition

To reduce sodium, use low-sodium vegetable broth and rinse the canned beans thoroughly. Increase the amount of vegetables for a more nutrient-dense soup. Omit the pasta for a lower-carb option or use whole-wheat pasta for added fiber. To make this vegan, omit the Parmesan cheese garnish.

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FAQ

  • Can I add other vegetables to this soup?

    Yes, you can customize this soup with your favorite vegetables. Some other great additions include spinach, kale, potatoes, or corn. Add leafy greens towards the end of the cooking time so they don't overcook.
  • Can I use different types of beans?

    Absolutely! You can use any combination of beans you like, such as pinto beans, great northern beans, or chickpeas.
  • Can I make this ahead of time?

    Yes, minestrone soup is even better the next day! The flavors meld together beautifully. Store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.