Instant Pot® Minestrone Soup

This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 275 Calories

Ingredients

• 2 cups water
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• 1 (15 ounce) can cannellini beans, drained and rinsed
• ½ cup freshly grated Parmesan cheese
• 1 medium yellow onion, diced
• 1 bunch fresh spinach, chopped
• ½ pound Italian turkey sausage links, casings removed
• 2 teaspoons chicken soup base (such as Better than Bouillon®)
• 1 zucchini, sliced into half moons
• 2 carrots, peeled and coarsely diced
• ½ teaspoon dried Italian herbs

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.