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Instant Pot Minestrone Soup Recipe

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★★★★★

4.6 from 140 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookedbycleo.com/instant-pot-minestrone-soup-recipe/