Soup is one of my very favorite comfort foods! I love that you can use basically anything in your fridge and you’ll feel full, no matter how much you eat! They’re perfect for busy days, cold days or for feeding crowds. When the Instant Pot burst onto the kitchen scene a few years ago, I squealed with delight! Now my favorite recipes would be even simpler to make! And my go-to is this Instant Pot minestrone soup recipe.
Instant Pot Minestrone Soup Recipe
Ingredients:
1 tablespoon olive oil
1 diced white onion
2 tablespoons minced garlic
4 stalks of diced celery
1 diced zucchini
1 1/2 cups sliced carrots or carrot chips
10 quartered mini red potatoes
2 canned stewed tomatoes
1 can drained light red kidney beans
1 can drained white cannelli beans
1/2 bundle of chopped Italian parsley
1 teaspoon oregano
2 teaspoons salt
2 teaspoon crack black pepper
32 ounces vegetable or chicken broth
Instructions:
Set the instant pot to sauté mode.
Add in onion and garlic.
Sauté 2 minutes.
Add in carrots, celery, and zucchini.
Stir well.
Cut red potatoes and add to the pot.
Pour in stewed tomatoes and drained beans.
Turn off sauté mode.
Add in broth, parsley, and oregano.
Give it a good stir.
Add in salt and pepper.
Stir well.
Place the lid onto the Instant Pot.
Press pressure cook or manual and set timer to 5 minutes.
Turn valve to sealed position.
Once the Instant Pot stops counting release the press from the valve.
If it spews liquid, do a slow controlled release.
That’s it! Now just enjoy your delicious dinner. I like to serve this Instant Post minestrone soup recipe with some garlic bread. Grab a loaf for under a buck at your local grocery store and whaaa-laaaa, you have a scrumptious and easy dinner for the whole family for under $10!
What’s your favorite Instant Pot soup recipe?
