Minestrone Soup

This Instant Pot Minestrone Soup recipe is the best way to pack healthy vegetables into your diet while staying warm and cozy. Have this easy soup recipe on the table in just 25 minutes.

This soup will keep for up to 5 days in the fridge. Make this soup on Sunday night and enjoy it all week long for a hearty, nourishing lunch.


–Mirepoix -Zucchini -Pancetta -Diced tomatoes -Orzo -Veggie broth -Spinach

Heat the Instant Pot, add the pancetta and cook until browned, about 3 minutes.


Drain the grease from the Instant Pot, then add the onion, carrots, celery, zucchini and garlic and cook for 4 minutes, or until softened and fragrant.


Add remaining ingredients except pancetta and spinach. Stir well to combine, scraping any bits up from the bottom and pressure cook on manual high pressure for 5 minutes.


Once the pressure cooker has finished cooking, quick release the pressure then stir in the pancetta and baby spinach.


Although some pressure cooker recipes are more forgiving than others, this pasta soup will overcook and disintegrate if you allow the pressure to naturally release.


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