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–+ servings

Instant Pot Minestrone Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
So cozy, so hearty! Loaded with vegetables, beans, pasta + Parmesan rind for extra flavor. Vegetarian-friendly!
4.9 stars (30 ratings)

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 ½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon fennel seed
  • 6 cups chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) can kidney beans, drained and rinsed
  • 1 zucchini, chopped
  • 1 (3-inch) Parmesan rind
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup ditalini pasta
  • 1 bunch kale, stems removed and leaves chopped
  • 2 teaspoons red wine vinegar
  • ¼ cup shaved Parmesan

Instructions

  • Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
  • Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes.
  • Stir in kale until wilted, about 2 minutes.
  • Stir in red wine vinegar; season with salt and pepper, to taste.
  • Serve immediately, topped with Parmesan.