Instant Pot Minestrone Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/instant-pot-minestrone-soup-recipe-2/
