Instant Pot Minestrone Soup Recipe
Easy Instant Pot minestrone soup recipe is full of flavor! Healthy and vegetarian too, my kids raved that this was their favorite pressure cooker soup. Can be made in Ninja foodi too.
Servings: 8
Equipment
Ingredients
- 1 can kidney beans canned, drained
- 1 can garbanzo beans canned, drained
- 32 oz chicken broth (for vegetarian just use vegetable broth, if you want a darker richer soup use beef broth)
- 1/2 onion sliced or diced, your preference
- 2 stalks celery diced
- 3 carrots sliced thin into dials so they become soft, or thicker dials if you want them to stay a bit firm
- 1 small zucchini cut into dials, I usually cut dials in half as well - the smaller the pcs. the softer they will be but zucchini cooks fast in the IP!
- 1.5 c diced tomatoes petite
- 1 c noodles uncooked shell
Instructions
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth, cans of drained beans, and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
Video
Nutrition
Serving: 8oz | Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 500mg | Potassium: 371mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3995IU | Vitamin C: 16.9mg | Calcium: 38mg | Iron: 0.9mg