If you are looking to add more vegetables to your diet a soup is the way to go. This Easy Instant Pot Vegetable Minestrone recipe is light enough for lunch, but hearty enough for dinner. It will keep you full for hours. You can change up the vegetables according to what you have on hand or what you like best. This simple minestrone recipe is a great guide and you can swap ingredients in and out as you please.
How to make a Simple Minestrone in the Instant Pot
I usually add a short cut of pasta to my minestrone, but I never cook it in the soup. Mushy pasta is no fun and it only gets mushier as the soup sets. You’ll want to make your pasta according to the package instructions then add it to the completed bowls of soup. This allows you to add as much as you want and you avoid the soggy pasta thing.
Using the saute setting to get the vegetables going is also a flavor booster. While the slow cooker method I provide has the benefit of cooking for a long time to build flavor, the Instant Pot and stove top methods can use a little help. I personally prefer to saute my vegetables first, but if you want to keep it extra simple just toss it all in the slow cooker.
I absolutely love soups, stews and chili so make sure you explore the other soup recipes available on my website. Quick instant pot soup recipes are some of my favorites because it’s slow cooked flavor without the wait!
If you make this recipe please tag me on Instagram @freshfitkitchen. I love to see you enjoying my recipes.
PIN FOR LATER!
Easy Instant Pot Vegetable Minestrone
Easy Instant Pot Vegetable Minestrone is a perfect easy vegetarian dinner. White Beans, vegetables, and a little pasta come together in this affordable healthy meal.
- 1 medium Zucchini Chopped into 1 inch Pieces
- 1 medium Onion Finely Chopped
- 3 stalks Celery Finely Chopped
- 3 cloves Garlic Finely Chopped
- 1 cup Frozen Mixed Vegetables I use Carrots, peas and corn.
- 2 cans Cannellini Beans 15 ounces each
- 28 ounces Crushed Tomatoes with Basil
- 14 ounces Water Simply refill tomato can halfway
- salt and pepper to taste
- 1 Parmesan Cheese Rind
- Parsley For Garnish
- 2 cups Small Pasta I use Ditalini or small shells. Optional.
Chop up the zucchini, onion, celery and garlic. Turn the instant pot to saute. Drizzle a coating of olive oil into the bottom of the pot. Saute veggies and garlic for 5 minutes or until they just begin to soften.
Add in the frozen mixed vegetables, beans, tomatoes, water and parmesan rind. Salt and pepper everything and give it a stir. If you're using pasta, you're going to cook it according to package instructions and set it aside for when the soup is done. You'll simply serve some in each bowl and stir it together.
Cook the soup on Manual High Pressure for 12 minutes. Allow a 5 minute natural release. Release the rest of the pressure, taste for seasonings and serve. This soup is delicious with extra parmesan cheese, parsley , and a nice piece of crusty bread.
STOVE TOP INSTRUCTIONS: Follow all of the same instructions, but simmer the soup on low for about 30 minutes after tossing everything together instead of pressure cooking.
SLOW COOKER INSTRUCTIONS: Put all of the ingredients into a slow cooker (except for Pasta) and slow cook on low for 6-7 hours.