Minestrone Soup
By :Molly Patrick
Print Recipe
Votes: 6
Rating: 3.33
Rate this recipe!
Course Soup
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Tomatoes, Vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 cup Zucchini chopped
  • 1/2 red bell pepper diced (about 1/2 cup)
  • 1 cup green beans fresh, string removed and cut into thirds
  • 1 cup Eggplant cut into cubes
  • 1 stalk celery diced
  • 1/2 cup carrot chopped
  • 1 small russet potato diced
  • 1/4 cup parsley chopped
  • 15.5 ounce garbanzo beans rinsed and drained well, 1 can.
  • 12 ounce tomatoes diced, 1 can
  • 2 teaspoons basil dried
  • 2 teaspoons oregano
  • 10 turns black pepper
  • 1 teaspoon salt
  • 3 cups Water
Course Soup
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Tomatoes, Vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 cup Zucchini chopped
  • 1/2 red bell pepper diced (about 1/2 cup)
  • 1 cup green beans fresh, string removed and cut into thirds
  • 1 cup Eggplant cut into cubes
  • 1 stalk celery diced
  • 1/2 cup carrot chopped
  • 1 small russet potato diced
  • 1/4 cup parsley chopped
  • 15.5 ounce garbanzo beans rinsed and drained well, 1 can.
  • 12 ounce tomatoes diced, 1 can
  • 2 teaspoons basil dried
  • 2 teaspoons oregano
  • 10 turns black pepper
  • 1 teaspoon salt
  • 3 cups Water
Votes: 6
Rating: 3.33
Rate this recipe!
Instructions
  1. Prep and measure out all of the ingredients first. This will make it super easy to throw together.
  2. Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes.
  3. Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
  4. Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
  5. Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool.
Recipe Notes

3 replies
  1. Zom
    Zom says:

    My family and I loved it. This was my first Instant Pot dish. I’m not new to pressure cooking, so I expected pressure up and pressure releasing times, but doubling+ (almost to the 2/3 full line) the recipe and using the 8qt Duo, the cool down was an hour.

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