Hi Everyone! Today, I’m going to share one of my all-time favorite soup recipes, an Easy Instant Pot Minestrone Soup. This dish has been a staple in my kitchen for years, evolving with the changing seasons of life. Originally I used to make it without a pressure cooker, but, I’ve since adapted it to fit the whirlwind that is parenting. Now, with the help of the Instant Pot, it requires no babysitting and is ready in a flash. If you haven’t tried making Minestrone Soup before, it’s about time you should! 🙂
Table of Contents:
Equipment:
- 8 quart Instant Pot
- Chopping board
- Knife
- Stirring spoon
- Measuring cups and spoons
Ingredients:
- 2 tbsp of olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 3 ounces of bacon, cut into small pieces (or substitute with pancetta)
- 1 clove of garlic, minced
- 100 g of fresh baby spinach, washed and trimmed (or substitute with frozen spinach)
- 1 large russet potato, peeled and cubed (or use any potato variety on hand)
- 1 cup of diced tomatoes (swap with tomato passata or tomato sauce if needed)
- 1 can of bean medley, drained and rinsed (substitute with your preferred canned beans)
- 900ml can of low-sodium chicken stock (homemade or store-bought)
- 1 cup of short-cut pasta
- Salt and black pepper to taste
- 6-7 leaves of fresh basil (optional)
Substitutions And Variations
- Bacon: Swap bacon with pancetta if you prefer.
- Spinach: Substitute fresh spinach with frozen spinach for convenience.
- Potato: Use any type of potato available in your kitchen.
- Tomatoes: Exchange diced tomatoes with tomato passata or tomato sauce based on preference or availability.
- Bean Medley: Feel free to use any variety of beans you have on hand, such as red kidney beans.
- Chicken Stock: Whether homemade or store-bought, both work equally well. You could also substitute it for vegetable broth
- Basil: While fresh basil adds a wonderful taste and smell to your soup, if unavailable (it is winter after all), dried basil can be used. Adjust quantity to taste.
- Optional Ingredients: Consider adding 2 chopped celery stalks, 1 chopped zucchini, fresh parsley, bay leaf, other seasonal vegetables, or even Italian seasoning for extra flavor and depth. These would also be great additions to your soup.
Instructions:
1. Turn your Instant Pot on to the sauté program. Heat the olive oil on medium heat and sauté the bacon until crispy, just a couple of minutes. Once the bacon is crispy, remove it from the pan and set it aside.
2. Add the chopped onion, carrots, and celery (if using) and sauté until the vegetables start to cook down and caramelize about 3 minutes. Add the potato and garlic, and sauté for an additional 3 to 5 minutes until all the vegetables achieve a golden brown color.
3. Introduce the beans, diced tomatoes (or tomato passata), and chicken stock to the Instant Pot. Place a lid on the pan, turn, and pressure cook on high pressure for 5 minutes, followed by a natural release for 5 minutes.
4. Quick Release the pressure; all of your vegetables should be cooked at this point. Season with salt and pepper to taste and add the pasta. Cook the pasta according to package instructions. When the pasta is about 2 minutes away from being done, add the spinach and basil. Cook just until the spinach is wilted.
5. Add the bacon back to your pot and stir. Serve with good crusty Italian bread.
How to Serve Minestrone Soup
This Minestrone Soup pairs wonderfully with a side of crusty bread or a light salad. You can also add some Parmesan cheese to the top. The versatility of this soup makes it an excellent accompaniment to any main course or a satisfying standalone dish.
Leftover Soup Storage:
Store any leftover Minestrone Soup in an airtight container in the refrigerator for up to 3 days. Since we use potatoes and pasta, freezing may affect the texture of the soup, with potatoes potentially becoming grainy upon thawing. For the best taste and consistency, it’s recommended to enjoy the soup within the first three days.
Personally, I find finishing the entire batch within this timeframe avoids any issues. Which is never a problem for me, haha 😉
Picky Eating Rating: (1 out of 3)
New: Picky Eating Section:
I have now decided to add a picky eating section to the blog to help other parents out based on the reviews I get from my picky eaters.
I will give it a score out of 3. So if three kids like it, that’s a three out of three.
So, the score for this Minestrone Soup? Well, that’s a 1/3 rating. Unfortunately, only the baby wanted to try it. Perhaps kids get intimidated by the chunks of vegetables? The older kids used to eat it when they were babies. Like I said before this has always been a staple over here, I often make this soup. So I am not sure why they get to an age where they start to refuse everything. But anyway, the soup is delicious… they would know it if they had tried it as I always remind them.
Easy Instant Pot Minestrone Soup
Equipment
- 8 quart Instant Pot
- Chopping board
- knife
- Stirring spoon
- Measuring cups and spoons
Ingredients
- 2 tbsp of olive oil
- 1 medium onion chopped
- 2 large carrots peeled and chopped
- 3 ounces of bacon cut into small pieces (or substitute with pancetta)
- 1 clove of garlic minced
- 100 g of fresh baby spinach washed and trimmed (or substitute with frozen spinach)
- 1 large russet potato peeled and cubed (or use any potato variety on hand)
- 1 cup of diced tomatoes swap with tomato passata or tomato sauce if needed
- 1 can of bean medley drained and rinsed (substitute with your preferred canned beans)
- 900 ml can of low-sodium chicken stock homemade or store-bought
- 1 cup of short-cut pasta
- Salt and black pepper to taste
- 6-7 leaves of fresh basil optional
- Substitutions and Variations:
Instructions
- Turn your Instant Pot on to the sauté program. Heat the olive oil on medium heat and sauté the bacon until crispy, just a couple of minutes. Once the bacon is crispy, remove it from the pan and set it aside.
- Add the chopped onion, carrots, and celery (if using) and sauté until the vegetables start to cook down and caramelize about 3 minutes. Add the potato and garlic, and sauté for an additional 3 to 5 minutes until all the vegetables achieve a golden brown color.
- Introduce the beans, diced tomatoes (or tomato passata), and chicken stock to the Instant Pot. Place a lid on the pan, turn, and pressure cook on high pressure for 5 minutes, followed by a natural release for 5 minutes.
- Quick Release the pressure; all of your vegetables should be cooked at this point. Season with salt and pepper to taste and add the pasta. Cook the pasta according to package instructions. When the pasta is about 2 minutes away from being done, add the spinach and basil. Cook just until the spinach is wilted.
- Add the bacon back to your pot and stir. Serve with good crusty Italian bread.
Notes
- Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information
Nutrition
Troubleshooting:
1. Vegetables Not Cooked Enough or Too Mushy:
One of the beauties of home cooking is the variability from pot to pot. If you find your vegetables aren’t cooked enough or turn out too mushy, the culprit might be the size of your vegetable chops. Here’s how to adjust:
Vegetables Too Mushy:
- Solution 1: Increase the size of your vegetable chops. Larger pieces can withstand the cooking time better.
- Solution 2: Adjust the cooking time. If the recipe calls for 5 minutes, try reducing it to 4 minutes with a natural release of 4 minutes for firmer vegetables.
As always don’t forget to let me know if you have any questions.
Vegetables Not Cooked Enough:
- Solution 1:
Extend the cooking time. If the recipe suggests 5 minutes, consider increasing it for the desired tenderness. Keep an eye on it; use the sauté function or, if your vegetables are nearly done, covering the pot while hot may let residual heat complete the cooking. - Solution 2: Next time. Decrease the size of your vegetable chops. Smaller pieces will cook more quickly.
FAQ:
Absolutely! Omit the bacon and use vegetable stock instead of chicken stock for a delicious vegetarian version.
While fresh basil adds a burst of flavor, dried basil can be used as a substitute.
No worries! You can make this Minestrone Soup on the stove top as I am used to it. Simply follow the same steps in a large pot and use your stovetop, then instead of pressure cooking it, cook it for about 30 minutes or until your vegetables are cooked, and then follow the rest of the instructions as written.
So what did you think of this Easy Instant Pot Minestrone Soup Recipe? Let me know! This hearty homemade soup has been one of my favorites for years. It’s delicious, it has lots of vegetables, and now using a pressure cooker it doesn’t even take that long to make. Also, Since Soup season is here, I am planning to share a couple more delicious soup recipes as they are a great way to include more vegetables in your diet. So don’t forget to check back or follow my Instagram so you can see whenever I post new recipes. And, let me know if you would like more instant pot recipes. Until next time.
For more cooking tips, don’t forget to follow Tasty Recollections on Instagram!
Claudia
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