Minestrone Soup
Classic minestrone is a long-time favorite. My version doesn’t use canned beans or deviate much from traditional recipes, except in the reduced cooking time—thanks to the Instant Pot®. Loaded with beans, fresh vegetables, and pasta, this soup is perfect for lunch or dinner.
Servings Prep Time
8people 8hours
Cook Time
1hour
Servings Prep Time
8people 8hours
Cook Time
1hour
Ingredients
  • 1cup dried kidney beans
  • 1/2cup dried navy beans
  • 4cups Waterdivided
  • 1tbsp extra-virgin olive oil
  • 3 shallotsfinely chopped
  • 2 garlic clovesfinely chopped
  • 1 Zucchinicut into bitesize pieces
  • 2 celery stalkscut into bitesize pieces
  • 1 medium carrotcut into bitesize pieces
  • 5 white mushroomsquartered
  • 2tsp kosher salt
  • 2tsp Chopped fresh
  • basildivided
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp freshly ground
  • black pepper
  • 1cup vegetable broth
  • 1cup shell pasta
Instructions
  1. Soak the beans. In a large bowl, cover the kidney and navy beans with 2 to 3 inches of cold water. Soak at room temperature for 8 hours, or overnight. Drain and rinse.
  2. Pressure cook the beans. Pour 3 cups of water into the inner pot, and add the beans. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid, Drain the beans, reserving 1 cup of bean water. Wipe the inner pot dry.
  3. Sauté the vegetables. Select Sauté, and pour in the oil. Once hot, add the shallots and garlic and cook for 2 minutes. Add the zucchini, celery, carrot, and mushrooms, and Sauté for 1 minute. Add the salt, 1 tsp of fresh basil, and the dried basil, oregano, and pepper. Stir to combine. Add the 1 cup of bean water and the vegetable broth.
  4. Pressure cook the vegetables. Lock the lid into place. Select Soup, and adjust the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure. Unlock and remove the lid.
  5. Pressure cook the pasta. Add the pasta and the remaining 1 cup of water to the pot. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the Sealed position. After cooking, quick release the pressure.
  6. Finish the soup. Unlock and remove the lid. Stir in the remaining fresh basil, and serve hot.
Recipe Notes

MAKE IT GLUTEN-FREE: Pasta is a staple in traditional Minestrone recipes, but if you follow a Gluten-free diet, you can opt for a rice pasta or skip it altogether.