Instant Pot Minestrone Soup
This Instant Pot Minestrone Soup recipe is an Italian classic made with flavorful pancetta, hearty pasta, and a delicious tomato-based broth. Have this easy soup recipe on the table in just 25 minutes.
Servings: 6 Servings
Calories: 130.45kcal
Equipment
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 (4 ounce) package pancetta
- 1 yellow or white onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 zucchini diced
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 (28 ounce) can of diced tomatoes
- 3-4 cups vegetable broth
- ¾ cup small pasta such as orzo or ditalini
- 5 ounces spinach
Instructions
- Heat olive oil in the Instant Pot on sauté. Once hot, add the pancetta and cook until browned, about 3 minutes. Remove it from the pot onto a plate lined with a paper towel to absorb the excess grease.
- Drain the grease from the Instant Pot. Next, add the onion, carrots, celery, zucchini and garlic to the pot and cook for about 4 minutes. Add more oil if necessary. Turn off the pot.
- Add in the salt, black pepper, Italian seasoning, bay leaf, orzo, can of diced tomatoes, balsamic vinegar and veggie broth.
- Stir to combine, seal and pressure cook on high for 5 minutes.
- Quick release the pressure, stir in the pancetta and spinach and let it sit for a few minutes until the spinach is wilted.
- Top with grated Parmesan cheese and chopped parsley. Serve with crunchy bread.
Video
Notes
- Don't allow a natural pressure release! This soup will overcook and disintegrate if you allow the pressure to naturally release. Always do a quick pressure release immediately once the timer goes off.
- I do not recommend freezing minestrone. Soups with pasta in general do not freeze well because the cooked pasta will absorb a majority of the liquid and become overly soft and grainy once defrosted.
- Leftover soup can be kept for up to 5 days in the refrigerator. For best results, allow the soup to cool completely, then store in an airtight container.
- Leftovers will thicken considerably so add additional broth as needed when reheating to thin the soup back out to your desired consistency.
Nutrition
Serving: 1Serving | Calories: 130.45kcal | Carbohydrates: 22.22g | Protein: 4.57g | Fat: 2.97g | Saturated Fat: 0.46g | Polyunsaturated Fat: 0.46g | Monounsaturated Fat: 1.77g | Cholesterol: 0.11mg | Sodium: 234.31mg | Potassium: 368.41mg | Fiber: 3.06g | Sugar: 4.11g | Vitamin A: 5691.81IU | Vitamin C: 15.43mg | Calcium: 52.95mg | Iron: 1.31mg
