Instant Pot Minestrone Soup is a pressure cooker version of our favorite minestrone recipe. A zesty tomato infused broth packed with vegetables, beans, and pasta.
Ingredients :
1 tablespoon olive oil or vegetable oil
1 onion finely diced
3 large carrots chopped
2 ribs celery sliced
6 cups reduced sodium chicken broth
28 ounces canned diced tomatoes with juice, 1 can
15.5 ounces canned red kidney beans drained and rinsed, 1 can
15.5 ounces canned cannellini beans drained and rinsed, 1 can
1 ½ cups small shells uncooked
½ medium zucchini sliced into ½-inch half moons
2 cloves garlic minced
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning
2 bay leaves
⅛ teaspoon black pepper
2 cups fresh spinach chopped
fresh basil or parsley, for serving, optional
grated Parmesan cheese for serving, optional
Directions :
Turn a 6 qt Instant Pot onto SAUTÉ.
Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
Add remaining ingredients except for the spinach & basil if using.
Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
Remove the bay leaves and discard.
Serve with shredded parmesan cheese and fresh basil or parsley if desired.
