Instant Pot Minestrone Soup

Having an Instant Pot at home can be very handy. I love my instant pot and I couldn’t wait to try out this quick and easy one pot soup.  Best part of this soup is that you can use any kind of veggies, beans or pasta you have on hand.

What kind of veggies can you use:

Celery

carrots

zucchini

baby spinach

potatoes

green beans

garlic cloves

tomatoes

It’s protein packed with beans:

I used canned beans to cut down the cooking time to some extent.

Northern Beans

Red Kidney Beans

Pinto Beans

What kind of Pasta:

You can use any kind of pasta. Elbow pastas and Mini Penne are my personal favorite. You can used pasta shells, rotini pasta or any other smaller varieties.

Other ingredients:

Vegetable Broth

Mozzarella cheese or Cheddar cheese

I have used vegetarian cheese from Whole foods and it is called ‘365 Organic Part-skim” mozzarella cheese and cheddar cheese. 

How to make Minestrone Soup:

Turn on the instant pot on Sauté setting on high heat. 

Add extra virgin Olive oil and add garlic. Do not let the garlic turn brown. 

Add chopped veggies of you choice and sauté them until they are partially cooked.

Add the vegetable broth and allow it to boil for 2 mins. Then add salt.

Add pasta and put a loose glass lid on. Let it boil until it’s cooked but yet firm. Veggies will be completely cooked by this time.

I used a can of northern beans and half of the beans mashed. After the pasta is done, add the beans. The mashed beans gives the soup a thicker consistency. Let the soup boil for another couple of minutes. Turn off the instant pot. 

Add pepper power, garlic powder and other seasonings. You could also use fresh Basil or Parsley if you want to. Top it with some cheese and serve while it’s still warm.

I would recommend not to freeze the soup as the soup loses its flavor and the pasta becomes soggy once reheated. You can refrigerate the soup upto three days. Enjoy the warm soup!!!