Best 4 Hearty Minestrone Soup Instant Pot Recipes

Minestrone soup is a classic Italian dish that is known for its thick, hearty texture and abundance of vegetables. It is a versatile soup that can be made with a variety of ingredients, including beans, pasta, and meat. This recipe collection offers three delicious variations on minestrone soup, each with its own unique flavor profile.

The first recipe is a classic minestrone soup made with a variety of vegetables, including carrots, celery, onions, garlic, zucchini, and tomatoes. It is also made with cannellini beans and small pasta. The soup is simmered in a flavorful broth made with chicken stock, vegetable stock, and Italian herbs.

The second recipe is a Tuscan minestrone soup that is made with a variety of vegetables, including kale, potatoes, carrots, celery, and onions. It is also made with cannellini beans and ditalini pasta. The soup is simmered in a flavorful broth made with chicken stock, vegetable stock, and Italian herbs.

The third recipe is a vegetarian minestrone soup that is made with a variety of vegetables, including carrots, celery, onions, garlic, zucchini, and tomatoes. It is also made with cannellini beans and small pasta. The soup is simmered in a flavorful broth made with vegetable stock and Italian herbs.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

INSTANT POT® MINESTRONE

Instant Pot® Minestrone image

Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.

Provided by FrackFamily5 CA->CT

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

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 packet Italian dressing and seasoning mix
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon celery seed
3 tomatoes, diced
3 carrots, chopped
1 zucchini, chopped
1 (32 fluid ounce) container vegetable broth
1 cup uncooked elbow macaroni
1 (15.5 ounce) can white beans, drained
1 (15.25 ounce) can corn, undrained
1 (5 ounce) package spinach, chopped
1 tablespoon grated Parmesan cheese, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 60.4 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 9.6 g, Protein 13.2 g, SaturatedFat 1.1 g, Sodium 1345.4 mg, Sugar 13 g

INSTANT POT MINESTRONE SOUP RECIPE

Instant Pot Minestrone Soup Recipe image

Yield 8-10

Number Of Ingredients 16

Ingredients

1 pound hamburger
1 onion (diced)
1 zucchini (diced)
2 stalks celery (sliced)
3 Russet potatoes (peeled and cubed)
2 cups sliced carrots
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes (do not drain)
1 Tablespoon Italian Seasoning
3 cups tomato juice
1 (15 ounce) can Dark Red Kidney Beans (drained and rinsed)
1 (15.5 ounce) can Cannellini Beans (drained and rinsed)
1 (14.5 ounce) can cut green beans (drained)
1 cup Ditalini pasta
4 cups beef broth (divided)
Salt and Pepper, to taste

Steps:

Add ground hamburger into the instant pot and push the SAUTE button. Brown the hamburger for 2 minutes and then add in the chopped onion. Finish cooking the hamburger and onion together until the meat is cooked through. Drain the grease well.
Add in zucchini, celery, potatoes, and carrots and stir into the meat mixture.
Then add in the garlic and tomatoes with liquid. The instant pot is still on SAUTE, so you will need the liquid from the tomatoes.
Next add in the Italian Seasoning, tomato juice, kidney beans, cannellini beans, and green beans. Stir together gently because the instant pot is getting full.
Add in the pasta and 2 cups of beef broth. Then give the soup another gentle stir.
Place the lid on the instant pot and place the valve to SEALING.
Push CANCEL to end the saute cooking. Then push MANUAL or PRESSURE COOK. Set the cook time for 6 minutes.
When cook time is done, let it set for about 10 minutes for a natural release. Then turn the valve to VENTING for the remainder of the pressure to release.
When it is done venting, remove the lid and stir gently.
Add 2 more cups of beef broth for the soup consistency you like.
Add salt and pepper to taste.

Nutrition Facts : Servingsize 1 serving, Calories 2269 kcal, Fat 40 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 10944 mg, Carbohydrate 376 g, Sugar 100 g, Protein 110 mg

Tips:

Prep Work: Before you start cooking, make sure to wash and chop all of your vegetables. This will save you time and make the cooking process go more smoothly.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Use fresh, flavorful vegetables and a good quality broth.
Don't Overcook the Vegetables: Vegetables should be cooked until they are tender but still retain their shape and color. Overcooked vegetables will become mushy and lose their flavor.
Season to Taste: Don't be afraid to taste your soup as you cook it and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs to suit your taste.
Garnish with Fresh Herbs: Before serving, garnish your soup with fresh herbs such as parsley, basil, or thyme. This will add a pop of color and flavor.

Conclusion:

Minestrone soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With the Instant Pot, you can make this soup in a fraction of the time it would take to make it on the stovetop. So next time you're looking for a quick and easy meal, give this Instant Pot Minestrone Soup a try. You won't be disappointed!