Description
Indulge in the comforting flavors of this Instant Pot Minestrone, a veggie-packed Italian soup that comes together in just 20 minutes. Perfect for busy weeknights or meal prepping, this dish is brimming with fresh vegetables and robust herbs that create a delightful harmony of taste. The Instant Pot locks in flavor while simplifying the cooking process, making it an ideal choice for anyone looking to enjoy a warm and hearty meal without spending hours in the kitchen. Customize it with your favorite veggies and beans for a personalized touch!
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 large carrots (diced)
- 2 celery stalks (diced)
- 1 medium zucchini (chopped)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 1/2 cups vegetable broth
- 1 can diced tomatoes (15 ounces)
- 1 can kidney beans (15 ounces, drained and rinsed)
- 8 ounces ditalini pasta
- 2 cups baby spinach
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode and heat olive oil. Add diced onion and minced garlic; sauté until softened (about 2 minutes).
- Stir in diced carrots and celery; cook for an additional 4 minutes.
- Add chopped zucchini, dried herbs, vegetable broth, diced tomatoes, kidney beans, and ditalini pasta. Close the lid, set to sealing, and cook on manual high pressure for 4 minutes.
- Once done, perform a quick release. Carefully open the lid and stir in baby spinach until wilted. Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg