Instant Pot Minestrone soup is perfect for weeknight dinners. Hearty, comforting and served with a drizzle of olive oil, parmesan cheese and toast this Italian soup is definitely a Dinner Winner!
Press “SAUTE” function on your Instant Pot. Add olive oil. Throw in diced onion, diced carrots and celery. Saute for 5 minutes before adding shredded/sliced cabbage. Saute again until the cabbage has reduced its volume. Turn off the saute function by pressing the “CANCEL/KEEP WARM” button.
Add the rest of the ingredients: cannellini beans, pureed tomatoes, canned tomatoes, salt, pepper, vegetable stock, bay leaves and fresh basil.
Close and lock the lid. Turn the steam release to “SEALING”. Press “MANUAL” and adjust the timer to 4 minutes.
When the cooking cycle is finished, wait 10 minutes before releasing the pressure manually.
Serve with a drizzle of olive oil and grated Parmesan cheese.
Notes
This recipe was made in a 6-quart/6-liter Instant Pot.
The cooking time stated in the recipe does not include the time needed for the pot to come to the pressure and time needed for it to drop its pressure (count with an extra 20 minutes).
This recipe yields 5 very generous portions (when eaten this as main).
Serving this soup with a drizzle of olive oil and parmesan cheese is highly recommended.
It’s important to use cooked beans here. If you want to use dried beans, you will have to increase the active cooking time as they won’t be soft in 4 minutes.
Course: Dinner, Lunch, Soup
Cuisine: Italian
Keyword: Easy Vegetarian Soup, Italian Soup Recipes, Minestrone Soup Recipe
Nutrition Facts
Instant Pot Minestrone Soup
Amount per Serving
Calories
279
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
617
mg
27
%
Potassium
1210
mg
35
%
Carbohydrates
46
g
15
%
Fiber
13
g
54
%
Sugar
10
g
11
%
Protein
11
g
22
%
Vitamin A
14115
IU
282
%
Vitamin C
51.2
mg
62
%
Calcium
150
mg
15
%
Iron
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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