Instant Pot Minestrone Soup

Minestrone soup is a comforting, hearty, and wholesome dish that’s perfect for any time of the year. This Instant Pot version of the classic Italian soup is quick and easy, bringing together a medley of fresh vegetables, beans, and pasta in a flavorful tomato broth. Whether you’re looking for a satisfying meal on a busy weeknight or a nourishing dish to warm you up on a chilly day, this soup is packed with nutrients and bursting with flavor. The best part? It’s easily customizable, so you can adjust the ingredients to suit your taste or use whatever veggies you have on hand.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups fresh spinach or kale, chopped
• 1 tablespoon balsamic vinegar (optional)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Sauté the Vegetables: Set the Instant Pot to the sauté mode and add the olive oil. Once hot, add the diced onion and sauté for about 3 minutes until softened. Add the minced garlic, carrots, celery, zucchini, and bell pepper, and cook for another 5 minutes, stirring occasionally.
2. Add the Remaining Ingredients: Add the green beans, diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, thyme, bay leaf, salt, and pepper. Stir everything together to combine.
3. Pressure Cook: Secure the lid on the Instant Pot and ensure the vent is set to sealing. Select the manual or pressure cook button and set the timer for 4 minutes at high pressure.
4. Quick Release: Once the cooking time is complete, perform a quick release by carefully turning the venting knob to release the steam. Once the steam is fully released, open the lid.
5. Cook the Pasta: Set the Instant Pot back to sauté mode and bring the soup to a gentle boil. Stir in the pasta and cook for about 5-7 minutes until the pasta is al dente.
6. Finish the Soup: Turn off the Instant Pot and stir in the chopped spinach or kale until wilted. If using, add the balsamic vinegar for an extra depth of flavor. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Enjoy your hearty and delicious Instant Pot Minestrone Soup!

This recipe is perfect for meal prep and can be stored in the refrigerator for up to 5 days, making it a convenient option for healthy eating throughout the week.