Instant Pot Minestrone Soup

You can't beat the combination of fast, easy, healthy, and delicious!

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Course: Soup

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: - 6

Ingredients

2 T olive oil or avocado oil
1 medium onion diced
1 clove garlic minced
2-3 ribs celery diced
1 cup matchstick carrots (or one cup of diced carrots)
1 medium zucchini, cut up
1 cup frozen green beans
4 cups chicken broth
1 bay leaf
1 15 oz can diced tomatoes
1 tsp salt
1 tsp dried basil
1 tsp parsely
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp ground black pepper
3/4 cup uncooked small shell noodles
1 15 oz can kidney beans
1 15 oz can navy beans

Instructions

Instant Pot Directions

Using the “sauté” feature, combine oil, onion, and garlic. Give it a good stir and when the onions are soft, add the rest of the ingredients to the pot.
Put the lid on, seal the steam valve, and cook on high pressure for 12 minutes. When the 12 minutes is up, you can do a quick release pressure release by flipping the steam valve open.
Serve with crusty bread and Parmesan cheese.

Stove Top Directions

In a large pot, sauté onion and garlic in oil until onions are soft. Add carrots and celery, giving them a few minutes to sauté also, stirring often.
Add the tomatoes, beans, broth, and seasonings.
Let it come to a boil, then add the zucchini and pasta and let cook for about 10 minutes or until pasta and vegetables are soft.
Serve with crusty bread and Parmesan cheese

Notes

Note 1: Depending on the temperature of your broth, it could take quite a while (up to 25 minutes) for your instant pot to come to pressure. If you add very hot broth, it will come to pressure much faster.

Note 2: It’s completely fine to skip the sauté step and to transfer ALL ingredients to the pot at the same time, then push start. If you take the extra step to sauté the onions, they will have a slightly sweeter flavor.