Instant Pot® Minestrone

Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 338 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 onion, diced
• 4 cloves garlic, minced
• 3 carrots, chopped
• 1 zucchini, chopped
• 1 cup uncooked elbow macaroni
• 3 tomatoes, diced
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 (15.25 ounce) can corn, undrained
• 1 (15.5 ounce) can white beans, drained
• 1 (32 fluid ounce) container vegetable broth
• 1 packet Italian dressing and seasoning mix
• 1 (5 ounce) package spinach, chopped
• 0.125 teaspoon celery seed

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.

Step 2

Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.

Step 3

Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.