Instant Pot Minestrone Soup Recipe
Introduction
This Instant Pot Minestrone Soup is a hearty and comforting meal full of fresh vegetables, beans, and flavorful herbs. It’s easy to prepare and perfect for a cozy dinner that warms you up from the inside out.
Ingredients
- 4-5 carrots, chopped
- 4-5 celery stalks, chopped
- Half an onion, chopped
- 3 cloves garlic, minced
- Half of a head of green cabbage, thinly sliced
- 1/4 cup DeLallo pesto
- 1 24-ounce jar of DeLallo marinara sauce
- 1 14-ounce can cannellini or navy beans
- 3 cups water
- 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons smoked paprika (optional)
- 1 cup uncooked bulgur
- Chopped fresh parsley, for garnish
- Parmesan cheese, for topping
Instructions
- Step 1: Add the chopped carrots, celery, onion, garlic, cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) to the Instant Pot.
- Step 2: Secure the lid on the Instant Pot and select the soup setting to cook for 30 minutes. Once the cooking time is complete, carefully use the quick release to release the steam.
- Step 3: Remove the bay leaves from the pot. Add the uncooked bulgur to the soup, then replace the lid and let it sit to allow the bulgur to cook for about 20 minutes. If the soup thickens too much, add more water as needed.
- Step 4: Stir the soup, then serve it hot topped with grated Parmesan and chopped fresh parsley.
Tips & Variations
- For a gluten-free version, substitute bulgur with quinoa or rice.
- Add fresh spinach or kale at the end for extra greens and nutrients.
- Adjust the smoked paprika or omit it completely if you prefer a milder flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dry beans instead of canned?
Yes, but be sure to soak and cook the dry beans separately before adding them to the Instant Pot, as canned beans save time and cook evenly.
Is bulgur necessary for this soup?
Bulgur adds texture and heartiness, but you can substitute it with other grains like quinoa or rice, or omit it altogether for a lighter soup.
PrintInstant Pot Minestrone Soup Recipe
A hearty and flavorful Instant Pot Minestrone Soup packed with fresh vegetables, beans, bulgur, and a rich blend of pesto and marinara sauce. This easy-to-make soup offers a comforting meal that efficiently uses the pressure cooker to develop deep flavors and tender vegetables in a fraction of the time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (pressure cooking) + 20 minutes resting for bulgur
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 4–5 carrots, chopped
- 4–5 celery stalks, chopped
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 head green cabbage, thinly sliced
Liquids & Sauces
- 1/4 cup DeLallo pesto
- 1 24-ounce jar DeLallo marinara sauce
- 3 cups water
Beans & Grains
- 1 14-ounce can cannellini or navy beans, drained and rinsed
- 1 cup uncooked bulgur
Spices & Herbs
- 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons smoked paprika (optional)
- Chopped fresh parsley, for garnish
Toppings
- Parmesan cheese, for serving
Instructions
- Add All Ingredients: Place the chopped carrots, celery, onion, minced garlic, sliced cabbage, pesto, marinara sauce, drained beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
- Set and Cook: Secure the lid and select the Soup setting on the Instant Pot. Set the cooking time for 30 minutes. Allow the soup to cook under pressure, developing rich flavors.
- Release Steam and Remove Bay Leaves: When cooking is complete, use the quick release function to carefully release the steam. This process may take several minutes. Open the lid and remove the bay leaves from the pot.
- Add Bulgur and Rest: Stir in the uncooked bulgur, then replace the lid without locking it. Let the soup sit in the residual heat for about 20 minutes to allow the bulgur to soften and cook thoroughly. Add additional water as needed if the soup thickens too much.
- Serve: Ladle the soup into bowls and top with freshly chopped parsley and a generous sprinkle of Parmesan cheese. Enjoy hot, and note that leftovers taste even better the next day.
Notes
- Smoked paprika adds a subtle smoky depth but is optional.
- If you prefer a thicker soup, reduce water slightly or cook bulgur longer.
- Leftovers store well in the refrigerator for up to 4 days.
- You can substitute bulgur with other grains like quinoa or barley if preferred.
- For a gluten-free version, replace bulgur with gluten-free grains.
Keywords: Instant Pot, Minestrone Soup, vegetarian soup, pressure cooker recipes, easy soup, healthy soup, Italian soup, bulgur soup
