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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?
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. 😉
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…..
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}…..
Add some crustini on the side and you have the perfect meal after a long, hectic day!
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.
Some additional Instant Pot Soups for you to try:
- Instant Pot Tomato Basil Soup – Whole30 & Paleo
- Instant Pot Cheddar-Ale Soup
- Instant Pot Butternut Squash and Apple Soup – Whole30 & Paleo
- Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons
My favorite non-pressure cooker soups that you should try:
- Roasted Red Pepper Soup with Grilled Shrimp – Whole30 & Paleo
- Parmesan Gnocchi Soup
- Roasted Cauliflower and Garlic Soup – Whole30 & Paleo
For even more meal ideas check out the Instant Pot Recipes page.
By the time it actually gets cold around here I should have quite the collection of soups built up. 🙂
Enjoy!!
Instant Pot Minestrone Soup
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.
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