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Dinner for 6

Instant Pot Minestrone Soup

An Instant Pot combines vegetables, beans, tomatoes, potatoes, and pasta into a hearty minestrone soup.

$2.00per serving $$
50 minstart to table
6servings

ItalianBudgetFamilyLunchesDinnersInstant PotCold-weather comfortWinter

Ingredients

  • 2 tbsp olive oil or unsalted butter
  • 1 onion
  • 3 cloves garlic
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 3 ribs celery
  • 3 carrots
  • 5 cups unsalted vegetable stock or unsalted chicken stock
  • 1 tsp fine salt
  • 1 cup farfalle or other pasta
  • 1 can (18 1/4 oz) red kidney beans
  • 1 1/2 lb russet or yukon gold potatoes
  • 1 can (28 1/8 oz) crushed fire-roasted tomatoes
  • 2 1/2 cups spinach or kale (optional)
  • freshly grated parmesan cheese
  • fresh basil

Steps

  1. Set a 6-quart Instant Pot to Sauté and heat the oil or butter, then cook the onion for 4 minutes.
  2. Add the garlic, bay leaves, oregano, basil, celery, and carrots, then cook for 2 minutes.
  3. Stir in the stock, salt, pasta, beans, potatoes, and tomatoes.
  4. Seal the pot and cook at high pressure for 4 minutes, then release the pressure naturally for 10 minutes.
  5. Release the remaining pressure, remove the bay leaves, and stir in the spinach or kale if using.
  6. Let the soup stand for 5 minutes, then stir in the Parmesan and basil.

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