Pressure Cooker Vegan Minestrone

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Vegan Minestrone
Pressure Cooker Vegan Minestrone
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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

(5 Reviews)

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What others are saying

Image of Erin Hudson

Erin Hudson says:

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

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.

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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 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 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.