Hearty Minestrone Soup Instant Pot Recipes

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INSTANT POT MINESTRONE SOUP



Instant Pot Minestrone Soup image

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Provided by Kelly

Categories     Soup

Time 23m

Number Of Ingredients 21

1 small onion (, about 1/3 cup, diced)
2 cloves garlic (, minced)
1 medium carrot (, about 1 cup, chopped)
1 large celery stalk (, about 1 cup, chopped)
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1 32-oz can diced tomatoes (, I usually use fire-roasted or Italian-style)
3 tablespoons tomato paste
1 bay leaf
32 ounce carton (, 4 cups low sodium vegetable broth)
water - add only as much as needed to cover vegetables
1/2 cup dry uncooked small shell pasta
1 medium zucchini (, around 2/3 cups, sliced into halves or quarters)
1/2 cup canned or cooked red kidney beans (, drained and rinsed)
1/2 cup canned or cooked cannellini beans (, or great northern beans, drained and rinsed)
1-2 cups fresh baby spinach (or kale) (, chopped (optional))
1/2-1 teaspoon balsamic vinegar (, optional but adds great flavor)
Shredded or grated Parmesan cheese (, for serving)
Fresh parsley (, finely chopped, for garnish (optional))
Instant Pot (, I have a 6 Quart DUO-Plus)

Steps:

  • Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
  • Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
  • After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
  • Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
  • Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
  • In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
  • Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
  • Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
  • Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
  • Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
  • Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 41 g, Protein 12 g, Fat 10 g, Fiber 10 g, Sugar 7 g

INSTANT POT® MINESTRONE SOUP



Instant Pot® Minestrone Soup image

This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ pound Italian turkey sausage links, casings removed
2 cups water
2 teaspoons chicken soup base (such as Better than Bouillon®)
1 (15 ounce) can cannellini beans, drained and rinsed
1 zucchini, sliced into half moons
1 medium yellow onion, diced
2 carrots, peeled and coarsely diced
2 cloves garlic, minced
1 bunch fresh spinach, chopped
½ teaspoon dried Italian herbs
¼ teaspoon dried rosemary
½ cup freshly grated Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 26.2 g, Cholesterol 52.3 mg, Fat 9.7 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 1330.8 mg, Sugar 4.2 g

HEARTY MINESTRONE SOUP (INSTANT POT®)



Hearty Minestrone Soup (Instant Pot®) image

So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.

Provided by FestivelySouthern

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h25m

Yield 8

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
2 stalks celery, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper to taste
6 cups chicken bone broth (such as Kettle and Fire)
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
  • Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g

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