Instant Pot Minestrone Soup

Who doesn’t love a good veggie soup? The lush gravy like tomato veggie broth with a mixture of potatoes, zucchini, celery, and carrots is delicious (my mouth is watering just thinking about it now). During the colder months I have a favorite veggie soup, minestrone soup. I prefer minestrone because I like to add pasta to it, it makes it seem more robust and filling on a cold winter day.  

Over the weekend, I made minestrone soup in the Instant Pot (who doesn’t like fast and easy). This recipe is super easy and extremely tasty. I hope you enjoy! 

Ingredients: 

1 TB olive oil 

1 white onion  

2 garlic cloves minced 

32 oz (1 large can) crushed tomato 

4 cups vegetable broth/stock 

3 TB tomato paste 

2 tsp Worcestershire sauce 

1 can (15 oz) of garbanzo beans, drained (or any favorite bean you like) 

Salt (to taste) 

Pepper (to taste) 

½ a box of pasta (I like Barilla’s Chickpea Rotini, has more protein than regular pasta) 

2 tsp Italian Seasoning 

Vegetables: 

Celery – 2-3 ribs 

Carrots – 2 to 3 

Potato – 2 big potatoes, I used Russet (use whatever you have on hand) 

Zucchini – 1 

For the vegetables, I usually eyeball it. I want all the veggies to be equally represented, so you can adapt and add more of a specific veggie or not (it depends on your preference). 

Minestrone Soup

Instructions: 

  1. Plug your Instant Pot in and select the Sauté button and set for 10 mins. 
  1. Add olive oil to the Instant Pot 
  1. Once the Instant Pot is hot, add Italian seasoning, garlic, and onions. Let the onions soften a little (4 mins) 
  1. Add the celery, carrots, potatoes, and zucchini. Stir 
  1. Add crushed tomatoes, beans, and vegetable broth. Stir 
  1. Add Worcestershire sauce, salt, and pepper. Add the pasta and stir 
  1. Cancel Sauté and put the lid on the Instant Pot. Select Pressure Cook and set time for 4 mins and leave alone.  
  1. Once the Instant Pot is done, you can do a quick release (watch out for the steam). 
  1. Go ahead and plate it up and eat! 

This dish will go great with a baguette or any kind of bread you like; you could even serve it with a side of Triscuits (my favorite). This recipe is also good if you or on a Daniel Fast because it is vegetarian. 

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