Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
4.87
from
44
votes
Instant Pot Minestrone Soup
This easy Instant Pot Minestrone soup is perfect, healthy comfort food!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Pressure Time
10
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Ingredients
2
small
onions
chopped
2
carrots
diced
2
stalks
celery
diced
2
zucchini
diced
1
bell pepper
cored and diced
1
can
tomato juice
19 ounces
1
can
diced tomatoes
28 ounces
4
cups
vegetable broth
1/2
cup
small pasta
shells, elbows or ditalini
1
tablespoon
dry parsley
½
tablespoon
oregano
1
bay leaf
Salt and pepper to taste
Optional
1
can
cannellini or kidney beans
rinsed and drained
2
cups
baby spinach
fresh parsley or basil for garnishing
Instructions
Dice the onion, carrots, celery, zucchini, and bell pepper.
2 small onions,
2 carrots,
2 stalks celery,
2 zucchini,
1 bell pepper
Add the diced veggies to the pressure cooker, along with tomato juice, diced tomatoes, broth, pasta, parsley, oregano and bay leaf.
1 can tomato juice,
1 can diced tomatoes,
4 cups vegetable broth,
1/2 cup small pasta,
1 tablespoon dry parsley,
½ tablespoon oregano,
1 bay leaf
Put the lid on and make sure the sealing ring is in and the valve is closed.
Set the pressure cooker for Manual, high pressure, for 10 minutes. It will take 10-15 minutes for the soup to reach pressure.
When the cooking time is over do a quick release.
Open the lid carefully. Taste the soup and add salt and pepper to taste.
Salt and pepper to taste
If you want to add beans or spinach add them now, put the lid back on and wait 5 minutes.
1 can cannellini or kidney beans,
2 cups baby spinach
Or just stir in the fresh herbs and serve with crusty bread.
fresh parsley or basil for garnishing
Notes
Buy pre-diced mirepoix, consisting of onions, carrots and celery to cut prep time.
Vegetable broths vary widely in their sodium content, so I suggest tasting and adding salt after pressure cooking.
Vary the vegetables in the soup based on what you have in the refrigerator.
Sprinkle the soup with Parmesan if you don't care about it being vegan.
Nutrition
Serving:
1
g
|
Calories:
135
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
1011
mg
|
Potassium:
833
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
8354
IU
|
Vitamin C:
74
mg
|
Calcium:
103
mg
|
Iron:
3
mg
©2022 UpstateRamblings.com