Minestrone Soup Instant Pot

5 from 9 votes

Minestrone Soup Instant Pot style is rich and loaded with vegetables.

Course Soup

Cuisine Instant Pot, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 435kcal

Author Ginny McMeans

1 tablespoon Extra virgin olive oil
½ cup Yellow onion - one small yellow onion
4 cloves Garlic - diced small
1 ½ cup Zucchini - one medium sized zuke
1 cup Carrot, diced - it can be a little more
1 cup Uncooked shell pasta - you can substitute other pastas as well
24 ounces Tomato puree - or cruched tomatoes
14 ounces Diced Tomatoes
6 cups Vegetable broth
15 ounces Kidney beans
1 tablespoon Dried oregano
1 tablespoon Fresh basil - 1 teaspoon dried if you don't have fresh
¼ teaspoon Salt
¼ teaspoon Ground black pepper
½ teaspoon Chili powder - optional and you may also substitute red pepper flakes.

Turn on the Instant Pot and press the sauté mode.
Add in the olive oil and heat to medium high.
Add the onions and sauté for until they soften. About 2-3 minutes.
Place in garlic and sauté for an additional 1-2 minutes.
Add the carrots, oregano, basil, salt, pepper, and optional chili powder.
Stir in 2 cups of the vegetable broth and cook until the carrots soften a bit. About 4-5 minutes.
Add in the diced tomatoes, beans, tomato puree (crushed), zucchini, and remaining vegetable broth. Add in the pasta.
Press cancel on the Instant pot and seal the lid.
Cook on high pressure for 6 minutes and release the pressure after using the quick release method.
Be careful not to be burned by the steam. I use a towel to cover the valve, so the steam does not spray everywhere.
Serve with fresh basil if you wish.