Instant Pot Minestrone Soup

As the weather gets colder and the snow starts to fly, I turn to cozy soups, stews, and stoups for meals. What's a 'stoup', you ask? It's the love child of a soup and a stew and it is delicious.

This easy to whip up Minestrone Soup is not only tasty the first day you make it, but it is oh-so-yummy the next day(s) for leftovers when the pasta soaks up more of the liquid and it becomes thicker and more like a stew. Call it a yummy metamorphosis!

This combination of filling beans, veggies and a delicious tomato-y broth is vegetari-YUM and with the addition of the fresh Parmesan in the soup (and more on top of each bowl), this is a hearty, delicious meal that takes only minutes to cook in your Instant Pot. 

Instant Pot Minestrone Soup

Servings: 8-10

2 tbsp grapeseed oil

1/2 cup carrots, finely sliced

1/2 cup onion, finely chopped

1/2 cup zucchini, sliced and quartered

1 1/2 cups baby spinach, chopped

1/2 tsp salt

4 cloves of garlic, minced

3 1/2 cups vegetable stock

1 (15oz) can tomato sauce

1 (14.5oz) can diced tomatoes

1 (15oz) can red kidney beans - drained and rinsed well

1 (15oz) can northern beans - drained and rinsed well

1 tbsp dried basil

1 1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp salt

1 cup small pasta (tubetti [shown here], macaroni or small shells)

1 cup (plus more for garnish) fresh Parmesan cheese, grated

On your Instant Pot, push the Sauté button and allow the pot to heat up. Add oil, carrots, onion, zucchini, baby spinach and 1/2 tsp salt to the pot. Cook, stirring often until veggies soften - about 4 minutes. Add fresh garlic and cook for another 1 minute. Turn Sauté mode off.

Add the remaining ingredients (minus the Parmesan cheese) into the pot ...

... then stir well and secure the Instant Pot's lid. Make sure you set the knob to SEALED and press the SOUP button (or MANUAL button) and set the timer for 6 minutes. NOTE: It will take about 10 minutes for the pressure to build so add that time into your meal planning.

When the soup is done cooking, carefully do a quick release to decrease the pressure. Once pressure is down and the pressure 'nubbin' has popped up, remove lid, and stir the soup.

Add the fresh Parmesan cheese and stir well. Pour into bowls and serve with a green salad and garlic bread (or garlicy bubble bread! - recipe to come). Top with more fresh Parmesan, freshly ground black pepper and serve warm.

Refrigerate any leftovers which will turn into a delicious 'stoup' (aka a thick soup which I kind of like more than the original soup!).

Inspired by: Together As Family Instant Pot Minestrone Soup

Side Dish/Bread Inspiration:

Easy Crusty Artisan Loaf

Honey Whole Wheat Bread