Instant Pot Vegetable Minestrone Soup With Beef
Posted: 2/2/22 Updated: ane/26/22
This Instant Pot minestrone soup is hearty, rich, and packed with establish-based poly peptide! An easy vegetarian meal that works well for repast prep and is gear up in under an hour.
Is in that location annihilation more cozy, convenient, and nourishing than Instant Pot vegetable soup, fully loaded vegetable soup, or this Instant Pot minestrone?
This Instant Pot minestrone soup is Only the ticket if you're looking for something simple, healthy, and cozy to cook up this week.
The bulk of the prep work is chopping your veggies, and after that, the Instant Pot does almost of the heavy lifting! Best of all, you lot can double batch it and stock upward the freezer for easy meal prep lunches and dinners. Permit'due south dig into this hearty and delicious minestrone soup that the whole family will savour!
Reasons You'll Dear This Recipe
- it's cozy, delicious, and veggie-heavy!
- this Instant Pot minestrone tastes similar it's been cooking for hours, only takes less than fifty minutes to cook
- it's fabricated with affordable pantry staples that you likely have on mitt
Watch the video below to see exactly how I prepped this Instant Pot minestrone. Information technology'due south then easy! You tin detect more of my recipe videos on my YouTube channel.
Ingredient Notes
- Kidney beans - can be swapped for your favorite fully cooked beans; chickpeas, white beans or black beans will all work!
- Diced tomatoes - for added flavor, consider using fire roasted tomatoes. For added kick, apply Rotel (with dark-green chilis!)
- Pasta - we used regular elbow pasta; whole wheat should work fine. We take not tested gluten-free or other alternative pastas. Pasta may be al dente upon initial release of pressure, simply softens as it sits. When swapping other pasta shapes, a practiced rule of thumb is to use half the melt time on the packet plus one minute.
- Tomato paste - tomato paste adds meaning flavor to this soup; you tin freeze leftovers in 1 tablespoon portions on wax paper, then transfer to a freezer bag for longer term storage
- Vegetables - this minestrone soup recipe is really flexible, and y'all can really swap out almost whatever of the vegetables for ones you might demand to use up in your fridge! We've used our favorites including celery, carrots, and zucchini - but see below for more options and swaps.
- Stock - you lot can utilise store bought veggie stock, or homemade vegetable stock. Swap for turkey stock, or bone broth - any of these options will work!
Note - this Instant Pot minstrone has significantly more season when made with craven stock; if using vegetable stock, consider adding ii tablespoons nutritional yeast to boost the flavor
Y'all can use up almost annihilation you might take in your refrigerator for this Instant Pot minestrone, including (but non express to):
- broccoli
- dark-green beans - add later cooking
- corn or peas (fresh or frozen) - add after cooking
- parsnips
- kale or spinach - add later on cooking
- potatoes or sweetness potatoes cut into ½ inch cubes
- squash
- leeks - sauté with onions (or in place of onions)
Keep in mind that changing the veggies may alter the cooking fourth dimension; use your best judgment to determine when the vegetables are soft enough to eat.
* Add together greens and peas at the aforementioned fourth dimension as the kidney beans.
Step by step directions
Select the sauté function of the Instant Pot. To the stainless steel insert, add the olive oil and onions. Cook for around 5 minutes, until onions are soft and translucent. Make a space in the middle of the onions and add together the garlic; cook for 1 infinitesimal. Add the tomato paste and cook for 2 more minutes.
Tip For Reducing Food Waste product - you can freeze leftover tomato paste in ane tablespoon portions on wax paper, then transfer to a freezer purse for longer-term storage!
Add ane-2 cups of stock and scrape up annihilation stuck to the bottom of the pot using a spatula. Add together the rest of the stock, celery, carrots, zucchini, oregano, basil, salt, diced tomatoes and elbow pasta. Stir to combine.
Put the lid on the Instant Pot, set the valve to 'sealing', and force per unit area cook on loftier pressure for 6 minutes. When the Instant Pot beeps, carefully perform a quick pressure release.
Note - while we normally use a fractional natural pressure release for soups, a quick pressure release is essential to prevent the pasta from overcooking in this recipe.
Stir in the kidney beans and parmesan cheese. Serve with additional parmesan and bread for dipping.
Pro tip - always taste your soup before serving. Often it might need a little 'something' after cooking, like a squeeze of citrus, splash of balsamic vinegar or soy sauce, or a lilliputian extra common salt!
FAQ
Can I make this Instant Pot minestrone soup on the stovetop?
While we have non tested this exact recipe on the stovetop, it would definitely work! Run into out fully loaded vegetable soup for a similar recipe and stovetop cooking instructions.
Tin I brand this soup low carb and gluten-free?
Yes, for low carb leave out the pasta, and to make this soup gluten-free, you could bandy the pasta for a gluten-gratuitous alternative such as brown rice pasta, or chickpea pasta. Notation: nosotros take not tested gluten-costless pasta in the Instant Pot, then substitute at your ain chance. When swapping pasta for the Instant Pot, a good rule of pollex is to use half the time on the parcel plus i infinitesimal.
Can I add more poly peptide?
This soup has a good amount of constitute-based protein thanks to the kidney beans, but you could always add more beans such as black beans, chickpeas, or repast-prepped chicken (after cooking).
Does this minestrone soup piece of work well for repast prep?
It sure does! See storage and meal prep tips below. Consider making a double batch of soup and freezing half to stock up the freezer!
Instant Pot minestrone stores well, making it platonic for meal prep whether you're storing information technology in the fridge or freezer:
- Fridge - After cooking, cool soup completely. Store in an air tight container in the refrigerator for upwards to four days.
- Freezer - freeze for upwardly to 6 months. We honey using plastic freezer jars or i quart broad-mouth mason jars
- Thaw- overnight in the fridge (speed the procedure past leaving on the counter for a few hours, or by immersing the jar in water).
- Reheat - in the microwave or a small-scale pot until steaming hot
Tips for Freezing In Jars
Hither are a few tips for freezing black beans in bricklayer jars to avert the jars breaking:
- Brand sure to select canning jars; repurposed pasta sauce or food jars are not designed to withstand dramatic temperature shifts and tin can break.
- Avoid jars that have 'shoulders' and taper in at the tiptop, every bit they are more prone to breaking
- Exit an inch from the top of the jar empty to account for expansion when freezing
- Exit the lids ajar until the beans are frozen solid- at this point, you tin can secure them!
Did you make this? Tag me on social @sweetpeasandsaffron and be certain to leave a comment and rate the recipe!
This Instant Pot minestrone soup is hearty, rich, and packed with plant-based poly peptide! An easy vegetarian meal that works well for repast prep and is ready in under an hour.
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- two tablespoons tomato plant paste see notation 1
- half dozen cups stock chicken or vegetable
- two stalks celery finely chopped
- 2 carrots peeled and finely chopped
- ½ zucchini chopped into bite-sized pieces; roughly 1 loving cup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ teaspoon salt
- 15- ounce diced tomatoes including juices; see note two
- ane cup elbow pasta see note 3
After cooking
- 15- ounce can kidney beans drained and rinsed well
- ½ cup shredded parmesan optional; fresh highly recommended
-
Sauté- Select the sauté function of the Instant Pot. To the stainless steel insert, add the olive oil and onions. Melt for around v minutes, until onions are soft and translucent. Make a space in the center of the onions and add the garlic; melt for 1 minute. Add together the love apple paste and cook for 2 more than minutes.
-
Deglaze- add one-2 cups of stock and scrape up anything stuck to the bottom of the pot using a spatula. Add the rest of the stock, celery, carrots, zucchini, oregano, basil, common salt, diced tomatoes and elbow pasta. Stir to combine.
-
Melt- Put the chapeau on the Instant Pot, set the valve to 'sealing', and pressure cook on high pressure for six minutes. When the Instant Pot beeps, carefully perform a quick force per unit area release (note 5).
-
Serve- stir in the kidney beans and parmesan cheese. Serve with additional parmesan and breadstuff for dipping.
- tomato paste adds significant flavor to this soup; you lot can freeze leftovers in one tablespoon portions on wax paper, and so transfer to a freezer purse for longer term storage
- for added flavor, consider using burn down roasted tomatoes. For added kicking, utilize Rotel.
- we used regular elbow pasta; whole wheat should work fine. We take not tested gluten-costless or other alternative pastas. Pasta may exist al dente upon initial release of pressure, but softens every bit it stores.
- When swapping other pasta shapes, a practiced rule of pollex is to employ half the time on the packet plus one minute.
- a quick pressure release is essential to foreclose the pasta from overcooking.
Storage
- later cooking, absurd soup completely. Store in an air tight container in the fridge for upwardly to iv days.
- Freeze for up to 6 months. We honey using plastic freezer jars or 1 quart wide-mouth bricklayer jars
Reheat
- rut in the microwave or a small pot until steaming hot
Calories: 271 kcal , Carbohydrates: 41 g , Protein: 11 g , Fat: 8 grand , Saturated Fat: ii m , Polyunsaturated Fat: 1 g , Monounsaturated Fat: iv g , Cholesterol: 6 mg , Sodium: 1914 mg , Potassium: 617 mg , Cobweb: vii g , Sugar: nine g , Vitamin A: 4227 IU , Vitamin C: xv mg , Calcium: 180 mg , Iron: 3 mg
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