Easy & Delicious Instant Pot Minestrone: A Hearty Weeknight Meal

Minestrone soup is a classic Italian vegetable soup, known for its hearty and comforting flavors. Traditionally, it simmers on the stovetop for hours, allowing the flavors to meld and deepen. But who has hours on a busy weeknight? Enter the Instant Pot! This electric pressure cooker drastically reduces the cooking time while still delivering a deeply flavorful and satisfying minestrone soup. This recipe is not only quick and easy, but it’s also incredibly versatile. Feel free to adapt it to your own tastes and whatever vegetables you have on hand. This is a perfect way to use up leftover veggies in your refrigerator.

Why Use an Instant Pot for Minestrone?

The Instant Pot offers several advantages when making minestrone soup:

* **Speed:** Cuts cooking time from hours to minutes.
* **Flavor:** Pressure cooking enhances the flavors of the vegetables and broth.
* **Convenience:** Set it and forget it! No need to babysit the pot.
* **One-Pot Cooking:** Everything cooks in the same pot, minimizing cleanup.

Ingredients You’ll Need

Here’s a list of the essential ingredients for this Instant Pot minestrone recipe. Feel free to swap out or add your favorite vegetables!

* **Olive Oil:** For sautéing the vegetables. Extra virgin olive oil is preferred for its flavor.
* **Aromatics:** Onion, carrots, and celery form the base of the soup. These are essential for building a flavorful foundation.
* **Garlic:** Adds a pungent and savory flavor. Use fresh garlic for the best results.
* **Vegetables:** Diced zucchini, green beans, spinach (or kale), and canned diced tomatoes. Use fresh or frozen vegetables as desired.
* **Broth:** Vegetable broth or chicken broth. Vegetable broth keeps the recipe vegetarian/vegan.
* **Pasta:** Small pasta shapes like ditalini, elbow macaroni, or small shells work well. Add the pasta after pressure cooking to prevent it from becoming mushy.
* **Beans:** Canned cannellini beans or kidney beans, rinsed and drained. Beans add protein and fiber to the soup.
* **Parmesan Rind (Optional):** Adds a subtle umami flavor. Remove the rind before serving.
* **Seasonings:** Dried oregano, dried basil, salt, pepper, and red pepper flakes (optional, for a touch of heat).
* **Fresh Parsley:** For garnish, adds a fresh and vibrant flavor.
* **Grated Parmesan Cheese:** For serving (optional).

Detailed Recipe with Step-by-Step Instructions

Now, let’s dive into the detailed recipe! Follow these step-by-step instructions for a perfect Instant Pot minestrone every time.

**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Total Time:** 40 minutes
**Serves:** 6-8

**Ingredients:**

* 2 tablespoons olive oil
* 1 medium yellow onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 4 cloves garlic, minced
* 1 medium zucchini, diced
* 1 cup green beans, trimmed and cut into 1-inch pieces
* 1 (14.5 ounce) can diced tomatoes, undrained
* 6 cups vegetable broth (or chicken broth)
* 1/2 cup small pasta (ditalini, elbow macaroni, or small shells)
* 1 (15 ounce) can cannellini beans, rinsed and drained
* 1 Parmesan rind (optional)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* Salt and pepper to taste
* Pinch of red pepper flakes (optional)
* 2 cups fresh spinach or kale, chopped
* Fresh parsley, chopped, for garnish
* Grated Parmesan cheese, for serving (optional)

**Equipment**
* 6-quart Instant Pot

**Instructions:**

**Step 1: Sauté the Aromatics**

1. Turn on your Instant Pot and select the “Sauté” function. Heat the olive oil in the pot.
2. Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the onion is translucent and the vegetables are slightly softened. Stir occasionally to prevent burning.
3. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add Remaining Vegetables and Broth**

1. Add the diced zucchini, green beans, and diced tomatoes (with their juice) to the pot.
2. Pour in the vegetable broth (or chicken broth).
3. Stir in the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using).
4. If using, add the Parmesan rind.

**Step 3: Pressure Cook**

1. Cancel the “Sauté” function.
2. Close the lid of the Instant Pot and make sure the pressure valve is set to the “Sealing” position.
3. Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes on high pressure.

**Step 4: Quick Release Pressure**

1. Once the cooking time is complete, carefully perform a quick pressure release by moving the pressure valve to the “Venting” position. Be careful of the steam that will be released.
2. Wait for all the pressure to release and the float valve to drop before opening the lid.

**Step 5: Add Pasta and Beans**

1. Remove the Parmesan rind (if used) and discard it.
2. Stir in the pasta and cannellini beans.
3. Select the “Sauté” function again.
4. Cook for 8-10 minutes, or until the pasta is cooked to your liking. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

**Step 6: Add Greens and Serve**

1. Stir in the chopped spinach or kale and cook for a minute or two, until wilted.
2. Taste and adjust the seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking.
3. Serve hot, garnished with fresh parsley and grated Parmesan cheese (if desired).

Tips and Variations

This Instant Pot minestrone recipe is incredibly adaptable. Here are a few tips and variations to customize it to your liking:

* **Vegetables:** Feel free to substitute or add other vegetables like potatoes, corn, peas, or bell peppers. Root vegetables may require a slightly longer cooking time.
* **Pasta:** Use any small pasta shape you prefer. You can also use gluten-free pasta.
* **Beans:** Kidney beans, Great Northern beans, or chickpeas can be used instead of cannellini beans.
* **Meat:** For a non-vegetarian version, add cooked sausage, ground beef, or shredded chicken after pressure cooking.
* **Spice:** Adjust the amount of red pepper flakes to control the level of heat.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end adds a bright and zesty flavor.
* **Pesto:** A dollop of pesto on top of each serving adds a rich and herbaceous flavor.
* **Add More Liquid:** If you prefer a soupier consistency, add an extra cup or two of broth.
* **Make it Vegan:** Ensure you use vegetable broth and omit the Parmesan rind and cheese.
* **Freezing:** This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Reheat on the stovetop or in the microwave.

Serving Suggestions

Minestrone soup is a complete meal on its own, but here are a few serving suggestions to enhance your dining experience:

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the soup.
* **Garlic Bread:** Garlic bread adds a flavorful and comforting touch.
* **Grilled Cheese:** A grilled cheese sandwich is a classic pairing with tomato-based soups.
* **Salad:** A simple green salad complements the hearty soup.
* **Parmesan Cheese:** Grated Parmesan cheese adds a salty and savory flavor.

Make Ahead Instructions

Minestrone is a great make-ahead meal! The flavors actually deepen and improve as it sits. You can prepare the soup a day or two in advance and store it in the refrigerator. Simply reheat it on the stovetop or in the microwave before serving. You can also freeze it for longer storage.

Nutritional Information (Approximate)

* Calories: 250-350 per serving (depending on ingredients and portion size)
* Protein: 10-15 grams
* Carbohydrates: 40-50 grams
* Fat: 5-10 grams
* Fiber: 10-15 grams

This Instant Pot minestrone is a delicious, healthy, and convenient meal that’s perfect for busy weeknights. It’s packed with vegetables, protein, and fiber, and it’s incredibly easy to customize to your own tastes. Give this recipe a try and enjoy a comforting bowl of homemade goodness!

Enjoy your flavorful and easy Instant Pot Minestrone!