Pressure Cooker Vegan Minestrone

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Vegan Minestrone
Pressure Cooker Vegan Minestrone

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 zucchini, cut into 1-inch-thick half-moons
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 6 cups vegetable broth
  • 2 cups green beans, trimmed and chopped
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1½ cups small shaped pasta
  • salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Heat oil in a pressure cooker set to Sauté. Cook and stir onion, zucchini, carrots, celery, and garlic in hot oil until the vegetables are softened, about 5 minutes.
  2. Stir basil, thyme, oregano, salt, and pepper into the vegetable mixture; add vegetable broth, green beans, tomatoes, chickpeas, vegetable broth, and pasta. Season soup with salt and pepper; stir.
  3. Seal pressure cooker lid into place, turn steam-vent handle to Sealing, and cook on High Pressure for 6 minutes. Let the pressure release naturally for 10 minutes before turning steam-vent handle to Venting to quick-release remaining pressure.
Mealthy tip:

Prepare this recipe with gluten-free pasta if you need to eliminate grain from your diet. No matter what, it is a quick and easy one pot meal everyone will love!

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This minestrone was so good. It reminded me of this soup my grandmother used to make when I was a kid. I hadn't had minestrone in forever so this was nice. I've made this recipe twice already, the second time with orzo. Both work great in this dish.

Image of Sam Dalton

Sam Dalton says:

Delicious, classic minestrone recipe. I give my boys extra carrots and zucchini, it's really the only time I can get them to eat vegetables without complaint. This is one of our weeknight favorites because of how easy it is.

Image of Garcia B

Garcia B says:

Made this with brown rice pasta and pretty much all the leftover veggies in my fridge. Really can’t go wrong with that method.

Image of Blakely James

Blakely James says:

Made this with whole wheat pasta and added some broccoli and cauliflower from my fridge I didn't want to throw out. This is a really quick recipe, it's perfect for those cold weather days.

Image of Erin Hudson

Erin Hudson says:

Loved this minestrone. Instead of traditional pasta I used Veggie Rotini.

Image of Stacy Stillman

Stacy Stillman says:

This was delicious. We upped the carrots, zucchini, and celery so it became more of a stew consistency. Next time I’d add 1-2 tablespoons of tomato paste but as written it was very tasty.