Dump And Start Instant Pot Minestrone Soup
Instant Pot Minestrone is loaded with fresh veggies, beans, and pasta for a healthy, filling meal. It’s the perfect dump-and-start soup.
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Servings: 4
Calories: 263kcal
Ingredients
- 5 cups (1.18L) stock
- 1 carrot chopped
- 1 large potato cut into small cubes
- 32 ounces (900g), 1 can of whole fire roasted tomatoes
- 15 ounces (425g), 1 can of kidney beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ⅔ cup (67g) uncooked pasta
- salt and pepper to taste
- chopped parsley and parmesan cheese for garnish
Instructions
- Add the stock into the Instant Pot insert, followed by the rest of the ingredients.
- Place the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 5 minutes. When done, perform a quick pressure release.
- Ladle into bowls, then top with parsley, Parmesan cheese, and serve.
Notes
- Chop the veggies into a small dice so they cook evenly and are easy to eat.
- Make sure all of the pasta is submerged under the stock so that it cooks through.
- If you plan to have leftovers or want to freeze this recipe, cook the pasta separately and add the cooked pasta to the soup just before serving.
- Cooking time does not account for the time that it takes for the Instant Pot to come up to pressure or for the pressure to release.
- There is just 1 Blue Plan SmartPoint in one serving of this.
Nutrition
Calories: 263kcal | Carbohydrates: 54g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 1805mg | Potassium: 588mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4118IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 3mg