Who doesn’t love a good Minestrone Soup?! This vegan Instant Pot Minestrone Soup is great way to use up all your Spring veggies and have a delicious meal prepped for the week. It is super flavorful and packed with veggies to keep you full for hours.
I feel like everyone who grew up in America (partly me) grew up having Olive Garden’s Minestrone Soup and breadsticks. There’s something so comforting about it! It’s so easy to make at home and I guarantee this version is better! In this minestrone, you can use whatever veggies you have on hand. I used carrots, onions, celery, cauliflower, potato and zucchini. Since I already had some potatoes in there, I omitted the pasta, but I very often add about a half a cup of pasta for a heartier soup.
Since this is a vegan minestrone, I enhanced the flavor by adding tons of basil, nutritional yeast (which has a nice cheesy umami flavor) and garlic. I also used Better than Bullion for extra flavor, but you could use vegetable broth or even water.
You basically just throw in all the ingredients, and set the instant pot for 6 minutes with a 10 minute slow release. However, I like to saute some of the veggies beforehand as I do find oil enhances the flavor profile.
I feel like minestrone soup is the one soup you can get away with making all year round. It’s so comforting and truly perfect with summer and spring veggies. I like to enjoy mine with a thick slice of sourdough bread drizzled with olive oil.
If you don’t own an Instant pot
Why don’t you own an Instant Pot? Haha Kidding! It’s easy to make this dish, you just follow the instructions and simmer on medium until the pasta and potatoes are cooked to tender (not overcooked or mushy). It should take about 10-15 minutes.
Instant Pot Minestrone
Ingredients
- 2 carrots
- 4 cloves garlic
- ½ onion sliced
- 2 red potatoes
- 1 can fire roasted tomatoes
- 1 tsp Italian seasoning
- 1 16 oz can red kidney beans drained and rinsed
- ½ head cauliflower cut into florets
- 1 small zucchini sliced
- 2 cups water
- 1.5 tsp Better than bullion or 1 can vegetable broth
- 2 stalks celery
Garnish
- 1 tbsp Nutritional yeast
- 1 handful fresh basil julienned
- salt and pepper
Optional
- ½ cup pasta of your choice I like penne
Instructions
- Set instant pot to sauté setting and add 2 tbsp olive oil
- Add onions and garlic and sauté for 2-3 minutes.
- Add carrots and red potatoes and fire roasted tomatoes and and saute for 3-4 more minutes, until the tomatoes reduce slightly.
- Add zucchini and cauliflower and kidney beans and 2 cups water (enough to cover the veggies) and 1.5 tbsp better than bullion and 1 tsp salt.
- Cover and set to pressure cook for 6 minutes with a 6 minute slow release. Release pressure fullly after that and garnish with basil and nutritional yeast. Add salt and pepper to taste!
Notes
- Feel free to use whatever veggies you have on hand
- If adding pasta, add it in with the water and follow the same recipe.
If you’re interested, here are some other soups you may like!
- Thai Curry Carrot Lentil Soup
- Spiced Creamy Tomato Coconut Soup
- Instant Pot Pinto Bean Tortilla Soup
- Mexican Black Bean Soup
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