Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.

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  • Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.

Nutrition Facts

338 calories; protein 13.2g; carbohydrates 60.4g; fat 6.8g; cholesterol 0.7mg; sodium 1345.4mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/06/2019
The recipe was very tasty. I used no-salt chicken stock and the salt in the can of corn was enough for my husband and me. The pasta was a bit soggy perhaps it was because I used whole grain. I used garbanzo beans instead of white beans which worked out well. Next time I think I will use garbanzo beans again and then use another kind of bean instead of pasta. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2019
The recipe was very tasty. I used no-salt chicken stock and the salt in the can of corn was enough for my husband and me. The pasta was a bit soggy perhaps it was because I used whole grain. I used garbanzo beans instead of white beans which worked out well. Next time I think I will use garbanzo beans again and then use another kind of bean instead of pasta. Read More
Rating: 5 stars
10/04/2018
This was excellent! I made as directed except that I switched out a carrot for another can of beans due to personal preference. The one thing I will mention is that the zucchini turns to mush and disappears leaving only the skin visually. Not a big deal but seeing how zucchini is bland to me I'll just leave it out altogether next time. Great soup and super easy! 5 stars all the way! Read More
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