Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.
1large celery stalkchopped
1can diced tomatoes
waterto cover vegetables
1/2cupdry uncooked small shell pasta
1/2cupcanned or cooked red kidney beansdrained and rinsed
1/2cupcanned or cooked cannellini beansdrained and rinsed
Press the SAUTE button and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes. Add the carrots, basil, tomatoes, celery, oregano, thyme, tomato paste, bay leaf, vegetable broth, water, and dry pasta.
Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
Once the pressure is released, open the lid and add zucchini, kidney beans, and cannellini beans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kaland allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.