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.
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
Keyword: Easy Vegetarian Soup, Italian Soup Recipes, Minestrone Soup Recipe
Instant Pot Minestrone Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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