15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup

5 from 1 rating

from kristineskitchenblog.com

This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy!

Prep Time20

Cook Time4

Inactive Time30

Total Time54

Servings: servings

Calories: 286kcal

3 tablespoons olive oil
1 medium yellow onion chopped
3 medium carrots chopped
3 ribs celery chopped
4 cloves garlic minced
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
6 cups low sodium vegetable broth
2 cups chopped Yukon gold potatoes ½-inch pieces, approximately 2 medium or ½ pound potatoes
1 cup chopped green beans
¼ cup tomato paste
28 ounce can fire roasted crushed tomatoes
¾ cup dry short pasta shapes such as small shells, ditalini or elbow pasta
15 ounce can red kidney beans, cannellini beans or Great Northern beans rinsed and drained
lemon juice, red pepper flakes or grated Parmesan cheese optional, for serving

Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.
Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.
Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.
Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.

You must use a 6 quart or larger Instant Pot for this recipe. The 6 quart pot will be very full, but the soup shouldn't exceed the max fill line. I do not recommend doubling this recipe as a double recipe will not fit in the Instant Pot.
Leftover soup may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let the soup cool before storing, and refrigerate the soup within two hours of making it.

Nutrition information is only an estimate.