Instant Pot Minestrone Soup Recipe

Introduction

This Instant Pot Minestrone Soup is a hearty and flavorful meal that comes together quickly with minimal effort. Packed with vegetables, beans, and bulgur, it’s perfect for a comforting lunch or dinner. Using your pressure cooker makes the cooking process simple and hands-off.

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
• Parmesan for topping

Instructions

1. Step 1: Place the chopped carrots, celery, onion, garlic, cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
2. Step 2: Close the lid and select the soup setting, setting it for 30 minutes. Once cooking is complete, allow a natural pressure release or quick release depending on your preference.
3. Step 3: Carefully release the steam using the quick release method. Remove the bay leaves from the pot.
4. Step 4: Add the uncooked bulgur to the pot, then replace the lid without sealing it fully. Let the soup sit for about 20 minutes to allow the bulgur to absorb liquid and soften. Add additional water if necessary to achieve desired consistency.
5. Step 5: Serve the soup hot, garnished with chopped fresh parsley and a generous sprinkle of Parmesan cheese.

Tips & Variations

• Swap bulgur for pearl barley or small pasta shapes if you prefer a different texture.
• For a spicier version, add a pinch of red pepper flakes along with the smoked paprika.
• If you don’t have DeLallo products, any good quality pesto and marinara sauce will work well.
• Use fresh herbs like basil or oregano to add bright, fresh flavors before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can cook the ingredients in a large pot on the stove. Simmer the vegetables, beans, and sauces for about 30 minutes, then add the bulgur and cook until tender, about 20 minutes more.

What can I use instead of bulgur?

You can substitute bulgur with pearl barley, rice, or small pasta shapes. Just adjust the cooking time accordingly to ensure the grain or pasta is fully cooked.

Instant Pot Minestrone Soup Recipe

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★★★★★

4.6 from 66 reviews

A hearty and comforting Instant Pot Minestrone Soup packed with fresh vegetables, beans, and bulgur, enhanced with flavorful pesto and smoked paprika. This easy, one-pot meal comes together quickly using your pressure cooker, making it perfect for busy weeknights or meal prep. Serve garnished with Parmesan and fresh parsley for a delicious Italian-inspired dish.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 30 minutes pressure cook + 20 minutes resting for bulgur
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4–5 carrots, chopped
• 4–5 celery stalks, chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 head of green cabbage, thinly sliced

Liquids and Sauces

• 1/4 cup DeLallo pesto
• 1 24-ounce jar DeLallo marinara sauce
• 3 cups water (plus additional for bulgur as needed)

Beans and Grain

• 1 14-ounce can cannellini or navy beans
• 1 cup uncooked bulgur

Seasonings

• 1 teaspoon salt
• 3 bay leaves
• 2 teaspoons smoked paprika (optional)

Garnishes

• Chopped fresh parsley
• Parmesan for topping

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) together in the Instant Pot.
2. Pressure Cook the Soup: Close the lid securely, set the valve to sealing, and select the Soup setting on the Instant Pot. Cook for 30 minutes, allowing the flavors to meld beautifully while you relax.
3. Release Pressure and Prepare for Bulgur: When cooking is complete, carefully perform a quick release to release steam. Once pressure is fully released, open the lid, remove and discard the bay leaves.
4. Add Bulgur and Rest: Stir in the uncooked bulgur, then replace the lid (no pressure needed). Let the soup sit for about 20 minutes to allow the bulgur to soften and absorb the soup’s flavors. Add extra water as needed to achieve desired consistency.
5. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of Parmesan cheese. Enjoy warm, and savor the leftovers which develop even more flavor.

Notes

• Smoked paprika is optional but adds a subtle depth of flavor to the soup.
• You can substitute bulgur with other grains like quinoa or small pasta if preferred, but cooking times may vary.
• Leftovers store well in the refrigerator for up to 4 days and taste great reheated.
• Adjust salt to taste, especially if your marinara or pesto is already salted.

Keywords: Instant Pot minestrone soup, easy vegetable soup, pressure cooker soup, vegetarian minestrone, Italian soup recipe