Minestrone Soup - Instant Pot Recipe

Minestrone soup is one of my favorites to get when I go to a certain restaurant. Its the start of the meal, it is not heavy and has wonderful flavor. Top it with some parmesan cheese with a garlic bread or Italian roll, it is the perfect combination.



8oz Pasta of your choice

2 -14.5oz cans crushed tomatoes

1 can tomato sauce

1 zucchini

1/2 onion diced

2 celery diced

2 carrots diced

2 tsp minced garlic

12 oz green beans

1 can of red kidney beans

1 can of white beans

1/4 cup minced parsley

2 tsp Italian seasoning

4 cups vegetable broth

4 cups water

Parmesan cheese for topping



Cooking Instructions:

Set the instant pot to sauté on normal heat. Once the instant pot comes to temperature, add in the garlic and cook for 15 - 20 seconds just to infuse the flavor to the oil.


Then add in carrots, onions, and celery and cook for 4-5 minutes until tender and translucent.


Once the onions are celery are translucent, turn the instant pot off.


Add in the remainder of the ingredients, add 1 tsp of salt and pepper, mix well and place lid on top.


Be sure to set the vent to "sealed"


Set the instant pot to "pressure cook" on high pressure with more heat for 2 minutes.


Once done, fast release the pressure of the instant pot.


Check for seasoning, season salt and pepper to taste.


Serve parmesan cheese and Enjoy!


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