Instant Pot Minestrone Soup

Minestrone soup is one Italian recipe: hearty vegetables, beans, pasta, and sometimes rice cooked in a strong tomato-based broth. Since soups are always so appealing, minestrone makes for an excellent nutritious meal any time of the year. Enjoy this hearty, full-flavored classic Italian dish with much less prep time and effort using Instant Pot. Below is everything you need to know for a perfect bowl of Instant Pot Minestrone Soup from home.

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What is Minestrone Soup?

In Minestrone soup, it uses the mixture of nutritious vegetables, beans, and legumes as a good source of vitamins, minerals, and antioxidants contributing to health in general It is a very high-fiber recipe, hence a boon for good digestion and helps regulate blood glucose-thereby making it extremely useful for those people looking forward to losing weight or control glucose levels.

Minestrone Soup Ingredients 

The other fine thing about minestrone is that it can always be tailored to use whatever vegetables are on hand. These are the standard inclusions for a deep, full-bodied minestrone soup:

1. Basic Vegetables: Onion, garlic, carrots, and celery make up the aromatic base.
2. Meat of the Matter: Zucchini and green beans contribute more texture and flavor.
3. Broth and Seasonings: Vegetable broth-or chicken broth for a non-vegetarian version-with dried herbs, such as oregano, basil and thyme. 
4. Pasta and Beans: Ditalini or elbow macaroni pasta-a type of small, quick-cooking pasta beans such as cannellini or kidney beans to provide protein. 
5. Optional Greens: Add in some spinach or kale to boost the nutritional value. 
6. Grated Parmesan Cheese: To add that final savory crunch. 

Benefits of Using an Instant Pot:

• Cooking time becomes fast: Saves time when it comes to cooking, several folds.
• Preparation is non-interventional: Does not require constant monitoring while you do other things.
• Richer flavor: The pressure-cooking method deep-furnishes flavors inside the ingredients.

Step-by-Step Preparation 

Sauté the Aromatics:

Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Sauté the onion by cooking it until translucent. Stir in the garlic, carrots and celery, cooking for a few more minutes, until they begin to soften.

Soup Base: 

Add diced tomatoes, vegetable broth, zucchini, green beans and seasonings (oregano, basil, thyme, salt, and black pepper) into the pot. Mix everything up making sure the flavors are well distributed

Pressure Cooking:

Close the Instant Pot lid, ensuring the valve is set on ‘Sealing’. Use the ‘Pressure Cook’ (or ‘Manual’) mode and set it to 5 minutes on high pressure. The pressure will build and that takes some additional time, typically 10-15 minutes. 

Pasta and Beans:

Once the cycle is over, quickly vent the steam. Then open the Instant Pot lid, add in the cooked pasta and the cleaned beans. Close the cover and press the ‘Sauté’ button. Continue cooking for 5-7 minutes or until the pasta is soft.

Serve over fresh greens.

Stir in fresh spinach or kale and wilt it. Taste the soup and adjust seasonings as needed. Serve the soup hot, topped with grated Parmesan cheese and accompanied by crusty bread to dip.

Why is Minestrone Soup Good For You? 

The recipe has high fiber content, which advocates for good digestion and contributes to the regulation of the blood glucose levels, thereby being advantageous for use in persons seeking weight control or who control glucose levels. Minestrone is a hearty soup and is relatively low in saturated and cholesterol. It is also very low calorie and contains plant-based protein.

Tips and Variations

• Adjust the Vegetables: Feel free to use substitutes or add potatoes, bell peppers, or other squash varieties according to preference.
• Make it gluten-free: Use gluten-free pasta, rice, etc.
• Add some extra protein: Add shredded cooked chicken or crumble in sausage.

Ingredients:

• Vegetables:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, chopped
• Broth and Base:
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
  • 2 tablespoons tomato paste
• Seasonings:
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
• Beans and Legumes:
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) cannellini beans, rinsed and drained
• Pasta:
  • 1/2 cup small shell pasta or ditalini
• Extras:
  • 1 cup fresh spinach or kale
  • Parmesan cheese, grated (optional)
  • Fresh parsley for garnish (optional)

Instructions

• Switch your Instant pot on sauté mode. Let that heat up. Put your oil in it.
• Put your onions and carrots in there, and sauté them for about three minutes to soften.
• Throw that zucchini in there and sauté for about 2 to 3 minutes and let those soften.
• Throw your minced garlic in with your vegetables and mix well for about 30 seconds.
• Cancel on your instant pot. Add in your tomatoes, vegetable broth, tomato paste, beans and green beans.
• Open your instant pot and put it on pressure cook mode. Close the lid and seal your ceiling valve by pushing it away from you and creating pressure. Set your instant pot to 3 minutes.
• When your instant pot is done, quick release by opening the valve and pressure.
• Now, you’ll add your pasta in after taking the lid off of your instant pot. Toss everything well together so that it’s very well incorporated. Put the lid back on the instant pot and close your ceiling valve. Let your pasta sit in the soup for about five minutes. Check your pasta, then you make sure it’s tender enough.
• Add some salt and pepper to taste; Now put the leaves of the spinach in it and mix well. Allow it to get cooked for two minutes or so.
• Your soup is now fully wilted with spinach. Put this lovely soup into a delicious soup bowl. If you are done, add that salt and pepper may be needed. Enjoy!