Instant Pot Minestrone Soup

Instant Pot Minestrone in a white patterned bowl

Course: Soup

Cuisine: Italian

Keyword: comfort food, Vegetarian

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: people

Calories: 247kcal

Author: Kris Longwell

This Instant Pot Minestrone Soup is the perfect soup for making in the Instant Pot. I love using my homemade chicken stock, but of course, to keep it completely vegetarian, use vegetable stock. You can also use fresh spinach, in place of Swiss chard, if you prefer.

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Ingredients

3 tbsp olive oil
1 large onion such as a Vidalia, chopped
3 medium carrots peeled and chopped
4 stalks celery chopped
2 tsp rosemary fresh, chopped
1 tsp oregano dried
¾ tsp Kosher salt plus more, to taste
½ tsp freshly ground black pepper plus more, to taste
1 15 oz. can diced tomatoes with their juice
3 cups fresh Swiss chard roughly chopped, leave some for garnish, if desired
3 medium zucchini chopped
1 15 oz. can cannellini beans rinsed and drained
8 cups chicken stock or vegetable stock
2 cups pasta small shell, cooked
½ cup parmigiano-reggiano cheese grated, for garnish

Instructions

Select the SAUTE and the MORE setting and heat the oil.
Add the onion, carrot, celery, rosemary, oregano, salt, and pepper and saute for 5 minutes, until the vegetables are softened.
Add the tomatoes with juice, Swiss chard, zucchini, beans and stock.
Secure the lid and then set the Pressure Release to
SEALING
.
Hit CANCEL and then select the SOUP/BROTH setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then carefully move the Pressure Release to VENTING to release remaining steam.
Open the pot and stir in the cooked pasta.
Taste and add more salt, if needed.
Ladle the soup into bowls and top with grated cheese and fresh Swiss chard.
Serve hot and ENJOY!

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