Instant Pot Minestrone Soup Recipe

Introduction

This Instant Pot Minestrone Soup is a hearty, flavorful meal that comes together quickly with minimal effort. Packed with fresh vegetables, savory beans, and a touch of pesto, it’s perfect for cozy dinners or meal prepping.

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: Add 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 set the pot to the soup setting for 30 minutes. Once cooking is complete, use the quick release method to let out the steam carefully.
3. Step 3: Remove the bay leaves from the pot. Add the uncooked bulgur to the soup, replace the lid, and let it sit with the heat residual for about 20 minutes to soften the bulgur. Add extra water if the soup thickens too much during this time.
4. Step 4: Stir the soup and serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.

Tips & Variations

• For a smoky depth, use smoked paprika, or leave it out for a milder flavor.
• Try substituting bulgur with cooked pasta or quinoa if preferred.
• Add chopped kale or spinach along with the cabbage for more greens.
• If you like a bit of heat, a pinch of red pepper flakes works well.

Storage

Store leftover soup 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 use dried beans instead of canned?

Yes, but make sure to soak and cook the dried beans separately before adding them to the soup, as the cooking times for dried beans and soup vegetables differ significantly.

Is bulgur necessary for this soup?

Bulgur adds a pleasant texture and heartiness, but you can substitute it with other grains like quinoa, small pasta shapes, or omit it entirely if you prefer a lighter broth.

Instant Pot Minestrone Soup Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

A hearty and comforting Instant Pot Minestrone Soup packed with vegetables, beans, and bulgur, flavored with pesto and marinara sauce. This easy-to-make soup combines the convenience of pressure cooking with wholesome ingredients for a nutritious and flavorful meal that’s perfect for any day.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes (pressure cook) + 20 minutes (bulgur resting)
• Total Time: 65 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4–5 carrots, chopped
• 4–5 celery stalks, chopped
• ½ onion, chopped
• 3 cloves garlic, minced
• ½ head green cabbage, thinly sliced

Liquids & Sauces

• ¼ cup DeLallo pesto
• 1 (24-ounce) jar DeLallo marinara sauce
• 3 cups water (plus more as needed)

Beans & Grains

• 1 (14-ounce) can cannellini or navy beans, drained and rinsed
• 1 cup uncooked bulgur

Seasonings

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

Garnishes

• Chopped fresh parsley
• Parmesan cheese 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 into the Instant Pot. Mix gently to combine all ingredients evenly.
2. Pressure Cook Soup: Secure the Instant Pot lid and set the valve to sealing. Select the ‘Soup’ setting or manually set to pressure cook for 30 minutes. Allow the soup to cook while you relax.
3. Quick Release Steam: When the cooking time completes, carefully perform a quick release to vent the steam. This may take several minutes — be patient and cautious to avoid burns.
4. Cook Bulgur: Open the Instant Pot and remove the bay leaves. Stir in the uncooked bulgur, then close the lid again (no need to seal). Let the soup sit and cook the bulgur off heat for about 20 minutes, or until bulgur is tender. Add additional water if the soup becomes too thick during this resting period.
5. Serve and Garnish: Ladle the soup into bowls, topping with freshly chopped parsley and grated Parmesan cheese. Enjoy immediately, and refrigerate leftovers for delicious next-day meals.

Notes

• Smoked paprika is optional but adds a smoky depth to the soup.
• You can substitute bulgur with other grains like quinoa or small pasta if desired.
• The soup thickens as bulgur absorbs liquid, so add water gradually if needed.
• Leftover soup tastes even better the next day after flavors meld.

Keywords: Instant Pot, Minestrone Soup, vegetarian soup, pressure cooker soup, healthy soup, easy dinner, Italian soup