Instant Pot Minestrone Soup
We love this easy Minestrone Soup loaded with healthy, colorful veggies and cooked in the Instant Pot!
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- 1 tablespoon olive oil (or vegetable oil)
- 1 onion (finely diced)
- 3 large carrots (chopped)
- 2 ribs celery (sliced)
- 6 cups reduced sodium chicken broth
- 28 ounces canned diced tomatoes (with juice, 1 can)
- 15.5 ounces canned red kidney beans (drained and rinsed, 1 can)
- 15.5 ounces canned cannellini beans (drained and rinsed, 1 can)
- 1 ½ cups small shells (uncooked)
- ½ medium zucchini (sliced into ½-inch half moons)
- 2 cloves garlic (minced)
- 1 ½ teaspoons salt
- 1 ½ teaspoons Italian seasoning
- 2 bay leaves
- ⅛ teaspoon black pepper
- 2 cups fresh spinach (chopped)
- fresh basil (or parsley, for serving, optional)
- grated Parmesan cheese (for serving, optional)
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Turn a 6 qt Instant Pot onto SAUTÉ.
Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
Add remaining ingredients except for the spinach & basil if using.
Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
Remove the bay leaves and discard.
Serve with shredded parmesan cheese and fresh basil or parsley if desired.
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