Go Back
–+ servings
Instant Pot Minestrone Soup | realmomkitchen.com
Print Pin
No ratings yet

Instant Pot Minestrone Soup

Course Soup
Cuisine Italian
Keyword Instant pot, meatless, minestrone, pressure cooker, soup
Prep Time 15 minutes
Servings 5 servings
Calories
Author Laura

Equipment

Ingredients

  • 2 Tbsp olive oil
  • 3 medium carrots diced
  • 2 stalks celery diced
  • ½ medium red onion diced
  • 2 small zucchini diced
  • 3 cloves chopped garlic
  • 2 14.5 oz cans petite diced tomatoes
  • 6 cups chicken and vegetable broth
  • 1 tsp dried oregano or 2 tsp fresh oregano
  • 1 tsp dried parsley or 2 tsp fresh parsley
  • ½ tsp salt
  • pepper to taste
  • 1 cup fideo pasta

Instructions

  • Turn the Instant Pot on to sauté, add in olive oil, carrots, celery, onion, and zucchini. Saute for about 3 minutes until tender. Add in garlic and cook for 1 minute.
  • Turn off saute and add in the diced tomatoes, broth, oregano, parsley, salt, pepper, and Fideo pasta.
  • Place on the lid and make sure the pressure valve is in the "sealing" position. Select "manual" and set to cook on "high" pressure for 1 minute.
  • When done turn the pressure release valve to maually release the pressure. Makes 5 servings.

Notes

To cook on the stove top -
  1. In a stock pot,  and the olive oil, carrots, celery, onion, and zucchini. Sauté until tender. Add in the garlic and saute for 1 minute.
  2. Add in the tomatoes, broth, oregano, pasley, salt, and pepper. Bring to a boil.
  3. Add the Fideo pasta. Reduce to a simmer. Simmer for 8-10 minutes until pasta is tender.