Instant Pot Minestrone Soup

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Instant Pot Minestrone soup is perfect for weeknight dinners. Hearty, comforting and served with a drizzle of olive oil, parmesan cheese and toast this Italian soup is definitely a Dinner Winner!

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  • Easy
  • Budget Friendly

Ingredients

  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium Onion
  • 4 Carrots
  • 4 Celery Stalks
  • 1 Medium Onion
  • ½ Head Savoy Cabbage
  • 1½ cup Cooked Cannellini Beans
  • 1 can Tinned Tomatoes (14oz/400ml)
  • 1 can Pureed Tomatoes (14oz/400ml)
  • 2 Bay Leaves
  • 1 tsp Salt
  • A Pinch of Black Pepper
  • 4 cups Vegetable / Chicken Stock
  • Parmesan Cheese , optional

Preparation

Step 1

Press “SAUTE” function on your Instant Pot. Add olive oil. Throw in diced onion, diced carrots and celery. Saute for 5 minutes before adding shredded/sliced cabbage. Saute again until the cabbage has reduced its volume. Turn off the saute function by pressing the “CANCEL/KEEP WARM” button.

Step 2

Add the rest of the ingredients: cannellini beans, pureed tomatoes, canned tomatoes, salt, pepper, vegetable stock, bay leaves and fresh basil.

Step 3

Close and lock the lid. Turn the steam release to “SEALING”. Press “MANUAL” and adjust the timer to 4 minutes.

Step 4

When the cooking cycle is finished, wait 10 minutes before releasing the pressure manually.

Step 5

Serve with a drizzle of olive oil and grated parmesan cheese.

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