Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is packed with veggies like carrots, zucchini, bell peppers and peas and simmered in a flavorful, Italian seasoned tomato broth.

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A large pot of veggie soup for the entire week

We are officially in soup season and it’s finally below 60 here in Los Angeles, so trust me when I say I am ready for all things warm and cozy. This veggie soup is one of my favorites to make on a busy weeknight. It’s made in the instant pot and ready to enjoy in 20-25 minutes.

This veggie soup is jam packed with protein, veggies and is swimming in a hearty tomato broth. Add in some tortellini or noodles to make this a bit more filling. This recipe makes a LARGE pot of soup, so be prepared to freeze some for later in the month or bring it with you f

Everything you’ll need to make instant pot minestrone soup

Who else remembers the delicious endless bowls of soup and the buttery breadsticks from Olive Garden? I used to frequent there as a kid with my family. This instant pot reminds me of the minestrone from there. It’s made with just a few simple ingredients but is jam packed with nutrients.

Veggies: this instant pot is going to be jam packed with bell peppers, onion, carrots, zucchini, peas, tomatoes, black beans, and cauliflower rice, may sub cauliflower.
Broth: the veggies are simmered in a broth made with tomato sauce, vegetable broth and water.
Flavor: add a wonderful flavor boost with Italian seasoning, onion powder, and chili flakes for a little kick.
Noodles: what’s a minestrone soup without noodles? I like to use shell pasta, but you can use whatever shape you’d like!

Minestrone is 100% customizable

Minestrone soup is a great recipe to make when you have a few vegetables that are about to go bad. The veggies that you choose to include in this recipe are entirely up to you. It’s really so versatile that you can add whatever you’d like!

A couple other healthy dinner ideas to try:

Instant Pot Veggie Soup

Instant Pot Minestrone Soup is packed with veggies like carrots, zucchini, bell peppers and peas and simmered in a flavorful, Italian seasoned tomato broth.

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PREP TIME:

10 minutes

COOK TIME:

30 minutes

Author - Hannah

Ingredients

Veggies

2 bell peppers chopped, any color
1 medium yellow onion, diced
3 large carrots, chopped
1 large zucchini, diced
4 medium tomatoes, diced
1 small can of black beans
1 small can of peas
1 bag of cauliflower rice, may sub florets

Broth

1 quart low sodium vegetable broth
4 cups of water
1 12oz can of tomato sauce

Pasta

1 box of pasta, I used shell

Seasonings

1 tsp of salt
2 tsp of black pepper
1 Tbsp onion powder
3 Tbsp Italian Seasoning
2 tbsp Chili flakes
2 cloves of garlic, pressed

SCALE:

YIELDS:

15 servings

Directions

Turn on your instant pot to saute mode and add in the diced yellow onion and pressed garlic with 1 tbsp of avocado oil. Saute for 3-5 minutes, stirring occasionally.
In the meantime, chop the remaining vegetables and set them aside.
Next, add all of the ingredients to your instant pot, mix well and cover. Set to MANUEL mode and pressure cook for 15 minutes.
When the 15 minutes are up, release steam to vent and allow to sit for an additional 5 minutes.
Remove lid, stir and enjoy!
Top with parmesan cheese and serve with crackers or garlic bread.