Instant Pot minestrone soup is a bowl full of flavorful hearty beans, fire-roasted tomato broth, herbs, and chunky tender veggies. All it needs is some parmesan shavings to top it off and a side of crusty bread to sop up all those juices!
Heat the oil in the Instant Pot on sauté mode. Add the onion and cook for 2 minutes, or until translucent. Mix in the celery, carrots and garlic and cook an additional minute. Then press cancel to turn off the sauté mode.
Add in the broth, water, vegetables, tomatoes, tomato paste and stir together. Then add the beans and pasta, Italian seasoning and salt. Add desired amount of pepper (I added about 1/4 teaspoon).
Close the lid and turn the valve to the sealing position. Cook on high pressure for 3 minutes. The Instant Pot will take about 20 minutes to reach pressure before cook time begins. When the time ends, allow the pressure to remove naturally for 5 minutes and then use an oven mitt to turn the valve and release the pressure.
Salt and pepper to taste. Stir in spinach if desired and allow to wilt. Ladle into bowls and serve with parmesan cheese and fresh basil if desired.
Notes
This recipe is great because you can add any vegetables you have on hand. You can even buy pre-chopped veggies to save on time. Here are some of my favorite vegetables to add additionally:
Squash
Zucchini
Peas
Corn
Bell peppers
Spinach or kale
You could also add a protein if desired:
Shredded chicken
Mini meatballs
Cooked Italian sausage
Storing: Stays fresh in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 3 months. If reheating from frozen, let thaw in fridge overnight and then cook the pasta separately until al dente and mix it in before serving.