Pressure Cooker Minestrone
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery,minced
- 1 carrot, peeled and diced
- 1 zucchini, diced
- 2 cloves garlic
- 3 cups vegetable stock
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- ½ cup ½-inch pieces green beans
- 2 cups baby spinach
- 1 (14 ounce) can kidney beans, rinsed and drained
- 1½ cups cooked pasta
For best results, we recommend using:
- Heat olive oil in a pressure cooker on the Sauté function. Cook and stir onion, celery, and carrot in hot oil until softened and the onions are translucent, 5 to 6 minutes. Stir zucchini and garlic into the onion mixture; cook until aromatic, about 2 minutes. Stir vegetable stock, parsley, thyme, oregano, salt, pepper, and bay leaves with the vegetables; add tomatoes and tomato paste and stir to dissolve paste into the liquid. Add the green beans.
- Seal the lid on the pressure cooker and cook on High Pressure for 9 minutes. Immediately relieve pressure through the quick-release valve.
- Stir spinach into the liquid, allowing the residual heat to wilt the greens very lightly. Remove and discard the bay leaves. Stir kidney beans and cooked pasta into the soup to serve.
Consider all the pasta-bilities. Small shapes are best, such as ditalini, shells, or elbow noodles, but anything that can fit comfortably on a spoon will be right at home in this soup.
What others are saying
Jessica Scott says:
I love this minestrone soup! I always order it when eat out at Italian restaurants and I love that I can now make it at home. This recipe was very flavorful and authentic. If you're looking for a classic, authentic tasting minestrone soup, look no further!
Ashley Melchiore says:
I was so excited to find this site through a friend on Facebook, there are so many pressure cooker recipes I tried out recently. Got one for my wedding and wasn't quite sure how to work it...Love that instead of having a sautee pan + pots, everything is done in one place and SO FAST. Great recipe will for sure recreate for weeknight meals and likely freeze to save.
kat satterfield says:
I found my carrots needed a little more time, maybe I sliced them too thick? I added fresh oregano, and parsley since I had it around and some kale instead of spinach. I also dropped in pasta shells for fun. This recipe is great, even with low sodium broth I didn't feel like the flavor was affected. Can't believe how fast this was done, with so little mess!