Instant Pot Minestrone
A chunky Italian vegetable soup of beans, small pasta and tomato, cooked under pressure in 15 minutes and finished with parmesan.
Photograph credit: Minestrone by MichWich · Pixabay Content License · Pixabay
What to Put on the Table With Instant Pot Minestrone
- Crusty bread
- Pesto
- Parmesan
- Green salad
Sides from the same cuisine on this site: Creamy Parmesan Polenta, Ciabatta, Citrus Fennel Salad.
How to Make Instant Pot Minestrone
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Set the Instant Pot to sauté. Heat the oil and cook the onion, carrots and celery for 8 minutes. Add the garlic and tomato purée and stir for 1 minute.
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Add the tomatoes, stock, courgette, beans, oregano and parmesan rind.
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Seal and cook on high pressure for 5 minutes. Release the pressure quickly.
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Select sauté, add the pasta and simmer for 8 minutes until tender.
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Stir in the spinach until wilted. Remove the rind and serve with the grated parmesan.
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Worth Knowing Before You Cook
Add the pasta only after releasing the pressure.
Keep the rind from a parmesan block to freeze for soups.
Cut the vegetables to the same size for even cooking.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Keeping What's Left
Keeps for 4 days in the fridge. The pasta softens, so add a splash of stock when reheating.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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