Can this soup be made ahead of time?

Yes! This soup actually tastes better if it's made in advance. The longer the soup sits, the more flavorful it becomes.

How do you reheat this soup?

All you need to do is pour the minestrone into the Instant Pot, close the lid, turn the valve to a Sealing position, press the “Pressure Cook” or “Manual” button, and set the time to ZERO, The soup will heat up in the time it takes to come to pressure.

Can I add extra protein to this soup?

Yes! This is a great way to use up leftover rotisserie chicken. Additionally, you could add sauteed Italian sausage or even small meatballs! I would add them when the canned tomatoes are added.

Easy Instant Pot Minestrone Soup | Windy City Dinner Fairy

Name: Quick and Easy Instant Pot Minestrone Soup
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 carrot, thinly sliced; 1 cup onion, diced; 3 garlic cloves, minced; 1 can diced tomatoes (15oz); 2 celery stalks, chopped; 1 cup of eggplant, diced; 1/2 cup of pasta (I used ditalini); 2 teaspoons Italian seasoning; 1 teaspoon salt; 1/4 teaspoon pepper; 32 ounces of chicken or vegetable broth; 1/2 cup marinara; 1 (15 oz) can cannellini beans, drained and rinsed; 2 cups baby spinach; 1/4 cup Parmesan cheese for garnish; Fresh herbs (parsley or basil) for garnish

Description

Packed with fresh veggies, beans, pasta, and aromatic herbs, this hearty Instant Pot Minestrone soup is ready in just 15 minutes! Get ready to enjoy this Italian classic soup without spending hours in the kitchen!

Ingredients

2 tablespoons olive oil

1 carrot, thinly sliced

1 cup onion, diced

3 garlic cloves, minced

1 can diced tomatoes (15oz)

2 celery stalks, chopped

1 cup of eggplant, diced

1/2 cup of pasta (I used ditalini)

2 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon pepper

32 ounces of chicken or vegetable broth

1/2 cup marinara

1 (15 oz) can cannellini beans, drained and rinsed

2 cups baby spinach

1/4 cup Parmesan cheese for garnish

Fresh herbs (parsley or basil) for garnish

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Instructions

1. Using the sauté function, add olive oil and heat it up. Once heated, add the diced onions and minced garlic, and sauté until fragrant and translucent.
2. Add the diced carrots, celery, and eggplant to the pot. Sauté the vegetables for a few minutes until they start to soften. Add the pasta, then pour in the canned diced tomatoes with their juices, followed by the broth and marinara. Stir in the cannellini beans, Italian seasoning, and salt and pepper to taste. Make sure the pasta is covered by liquid.
3. Cancel the sauté function and secure the lid on the Instant Pot. Select the manual function and set the cooking time to 5 minutes. Make sure the pressure valve is set to “Sealing.”
4. After the cooking time is up, allow for a natural release of pressure for approximately 5 minutes, then carefully perform a quick pressure release by turning the pressure valve to “Venting.”
5. Stir in baby spinach and adjust the seasoning with salt and pepper if needed.
6. Ladle the Instant Pot Minestrone Soup into bowls, and if desired, sprinkle with grated Parmesan cheese and garnish with fresh herbs.