Minestrone soup is a classic dish in Italian cuisine, but minestrone soup made in an Instant Pot is even more delicious. All the flavors you crave can be found in this flavorful soup.
8Servings
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Pressurization Time 20 minutesminutes
Total Time 45 minutesminutes
Ingredients
1cuponionchopped
2carrotspeeled and diced
2stalks celerydiced
1can19 oz tomato sauce
1can28 oz diced tomatoes
4cupsvegetable broth
½cupsmall shell pasta such as elbow pasta*
2zucchinichopped
1yellow bell peppercored and diced (or any color bell peppers)
1TablespoonItalian seasoning
1bay leaf
Salt and pepper to taste
¼cupchopped fresh parsley for serving
Grated parmesan cheesefor serving
Instructions
Add all ingredients to the Instant Pot except the fresh parsley.
Secure the lid, place the valve into sealing position.
Select manual, high pressure, and cook for 10 minutes. (it will take about 20 minutes for the pressure to rise and start cooking)
Do a quick pressure release when the cooking time is over.
Open the lid carefully, add the fresh parsley and stir well.
Adjust the seasoning as needed.
Serve in a bowl alongside crusty French bread if desired. Top with parsley and Parmesan cheese
*To make this soup recipe gluten free substitute the equivalent gluten free pasta.
For a little kick you can add a pinch of red pepper flakes
How to store:
You can keep this soup in the fridge for up to 5 days or freeze up to 3 months. Thaw overnight in the refrigerator.
Notes
*To make this soup recipe gluten free substitute the equivalent gluten free pasta.
For a little kick you can add a pinch of red pepper flakes
How to store:
You can keep this soup in the fridge for up to 5 days or freeze up to 3 months. Thaw overnight in the refrigerator.