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Instant Pot Minestrone Soup

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This vegetable packed Instant Pot Minestrone Soup will warm you up on the coldest winter nights, and it is also delicious when it is still 105 degrees outside! I guess it doesn’t really matter much what the temperature is outside if your thermostat is set to 75 degrees year round, does it? LOL I am ready for fall and soups, how about you?

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot Minestrone Soup is a hearty, Italian vegetable soup that is guaranteed to warm you up on a cold winter night! cookingwithcurls.com

Well you are reading this post so you must be at least contemplating some warm, soul-soothing comfort food!! Best of all, this Instant Pot Minestrone Soup is healthy for you as well depending on which ingredients you add to the pot. 😉

a pot of minestrone soup

How do you make Instant Pot Minestrone Soup?

Dice the onions and slice all of the vegetables a 1/2- inch thick, set them aside…..

A bowl of sliced carrots, celery, and diced onions cookingwithcurls.com
A bowl of zucchini and squash slices cookingwithcurls.com

Turn on your Instant Pot and press the “Saute” button. When the inner pot is HOT, add the oil…..

Instant Pot HOT cookingwithcurls.com

the pancetta, celery, carrots and onion, and cook for 5 minutes…..

Saute the pancetta, onions, celery and carrots together in the Instant Pot cookingwithcurls.com

Add the garlic, stir and cook for 1 minute.

Add the stock, tomatoes, tomato paste, beans, zucchini, squash, basil, bay leaf, salt, pepper and noodles. Stir to combine…..

Add the broth, vegetables and seasonings to the pot cookingwithcurls.com

Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.

Press the “Manual” button, High Pressure, and use the + and – buttons to adjust the time to 4 minutes…..

Cook on Manual High Pressure for 4 minutes cookingwithcurls.com

When the pot beeps carefully release the pressure by pulling the venting knob (pressure valve) towards you. It will take a few minutes for all of the pressure to release.

Remove the lid…..

Instant Pot Minestrone Soup cooked to perfection cookingwithcurls.com

and add the cabbage. Stir to combine (it will begin to wilt) and adjust seasonings as needed…..

Stir the cabbage into the soup cookingwithcurls.com

Ladle soup into bowls and garnish with Italian parsley and grated Parmesan cheese {if desired}…..

A nice big bowl of comforting Instant Pot Minestrone Soup is the perfect meal after a hectic day! cookingwithcurls.com

Add some crustini on the side and you have the perfect meal after a long, hectic day!

Recipe Notes:

  • I chose Cellentani noodles because I love the shape! Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
  • The noodles will be cooked al dente in 4 minutes, but will continue to cook while sitting in the hot soup. If you use tiny noodles they will become mushy.
  • To make this soup Paleo, substitute compliant bacon for the pancetta {contains dextrose and sodium nitrates} and omit the noodles or substitute thinly sliced potatoes.
  • To make this soup Vegan, omit the bacon and substitute vegetable stock for the chicken stock.
  • I must have had chili on the brain and accidentally added two cans of cannelini beans…oops! If you prefer more broth in your soups, only add one can.

Additional Instant Pot Soups for you to try:

My favorite non-pressure cooker soups that you should try:

By the time it actually gets cold around here I should have quite the collection of soups built up!

Enjoy!!

This Instant Pot Minestrone Soup tastes like it has been simmering on the stove all day. In reality, it is ready to eat in less than 45 minutes! cookingwithcurls.com

Instant Pot Minestrone Soup

This Instant Pot Minestrone Soup tastes like it has been simmering on the stove all day. In reality, it is ready to eat in less than 45 minutes!  
5 from 3 votes
Print Rate
Course: Soup
Cuisine: Italian
Keyword: instant pot, pressure cooker, soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 250kcal
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 3 ounces pancetta (Italian bacon – diced)
  • 1 cup yellow onion (diced)
  • 2 medium carrots (sliced 1/2-inch thick)
  • 2 stalks celery (sliced 1/2-inch thick)
  • 4 large cloves garlic (minced)
  • 6 cups chicken stock
  • 15 ounce can fire-roasted crushed tomatoes
  • 3 Tablespoons tomato paste
  • 15 ounce can cannelini beans (white kidney beans – drained)
  • 1 medium zucchini (cut 1/2-inch thick)
  • 1 medium yellow squash (cut 1/2-inch thick)
  • 1 Tablespoon dried basil (crushed in your hand)
  • 1 bay leaf (split in half)
  • 1 cup cellentani noodles
  • sea salt and black pepper (to taste)
  • 1 cup Napa cabbage (chopped)

Instructions

  • Dice the onions and slice all of the vegetables a 1/2- inch thick, set them aside.
  • Turn on your Instant Pot and press the “Saute” button. When the inner pot is HOT, add the oil the pancetta, celery, carrots and onion, and cook for 5 minutes.
  • Add the garlic, stir and cook for 1 minute.
  • Add the stock, tomatoes, tomato paste, beans, zucchini, squash, basil, bay leaf, salt, pepper and noodles. Stir to combine.
  • Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.
    Press the “Manual” button, High Pressure, and use the + and – buttons to adjust the time to 4 minutes
  • When the pot beeps carefully release the pressure by pulling the venting knob (pressure valve) towards you. It will take a few minutes for all of the pressure to release.
  • Remove the lid and add the cabbage. Stir to combine (it will begin to wilt) and adjust seasonings as needed.
  • Ladle soup into bowls and garnish with Italian parsley and grated Parmesan cheese {if desired}.

Notes

  • I chose Cellentani noodles because I love the shape! Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
  • The noodles will be cooked al dente in 4 minutes, but will continue to cook while sitting in the hot soup. If you use tiny noodles they will become mushy.
  • To make this soup Paleo, substitute compliant bacon for the pancetta and omit the noodles or substitute thinly sliced potatoes.
  • To make this soup Vegan, omit the bacon and substitute vegetable stock for the chicken stock.
  • I must have had chili on the brain and accidentally added two cans of cannelini beans…oops! If you prefer more broth in your soups, only add one can.

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 594mg | Potassium: 555mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3025IU | Vitamin C: 16.6mg | Calcium: 97mg | Iron: 2.9mg

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