Instant Pot Minestrone Soup

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This Instant Pot minestrone soup offers a healthy and incredibly quick way to start the new year, delivering a hearty meal in under 30 minutes. You begin by sautéing aromatic vegetables, then pressure-cook them with broth, tomatoes, seasonings, and quick-cooking Fideo noodles for a mere one minute. The result is a simple, satisfying, and deeply flavorful soup that is easily customizable with your choice of broth or a swap to beans for an even healthier option.

Course Soup

Cuisine Italian

Keyword Instant pot, meatless, minestrone, pressure cooker, soup

Prep Time 15

Cook Time 1

Total Time 16

Servings servings

Calories 202kcal

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 garlic chopped
29 oz petite diced tomatoes two 14.5 oz cans
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 -

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.
Add in the tomatoes, broth, oregano, pasley, salt, and pepper. Bring to a boil.
Add the Fideo pasta. Reduce to a simmer. Simmer for 8-10 minutes until pasta is tender.

Nutrition