Instant Pot Minestrone Soup
This hearty and delicious instant pot minestrone soup is made with fresh vegetables, pasta, and kidney beans. You are going to love how easy it is to make this warm-your-bones vegetarian soup in your pressure cooker!
Servings: 6 servings
Calories: 328kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1 15.5-ounce can cannelloni beans
- 1 15.5-ounce can red kidney beans
- 4 cups chopped kale
- 3 medium russet potatoes peeled and cubed
- 2 medium carrots peeled and diced
- 1 cup chopped green beans
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 cup small shell-shaped pasta
- 1/4 cup grated parmesan cheese optional
Instructions
- Set instant pot to saute. Add oil and onion
- Cook, stirring occasionally, until soft. About 5 minutes.
- Add garlic and stir again. Cook until fragrant, about 30 seconds.
- Pour in broth and deglaze bottom of the pot.
- Add water, beans, kale, potatoes, carrots, green beans, tomato pasta, salt, oregano, and black pepper.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 2 minutes.
- Quick release pressure and remove lid.
- Mix in pasta and let sit for 8 minutes.
- Serve, topped with parmesan cheese.
Nutrition
Serving: 2cups | Calories: 328kcal | Carbohydrates: 55g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1275mg | Fiber: 10g | Sugar: 6g