Instant Pot Minestrone Soup Recipe

Introduction

This Instant Pot Minestrone Soup is a comforting and hearty dish perfect for any day of the year. Packed with fresh vegetables, beans, and bulgur, it comes together quickly with minimal effort. Enjoy a warm bowl topped with Parmesan and fresh parsley for a satisfying meal.

Ingredients

• 4-5 carrots, chopped
• 4-5 celery stalks, chopped
• Half an onion, chopped
• 3 cloves garlic, minced
• Half of a head of green cabbage, thinly sliced
• 1/4 cup DeLallo pesto
• 1 24-ounce jar of DeLallo marinara sauce
• 1 14-ounce can cannellini or navy beans
• 3 cups water
• 1 teaspoon salt
• 3 bay leaves
• 2 teaspoons smoked paprika (optional – see notes)
• 1 cup uncooked bulgur
• Chopped fresh parsley
• Parmesan for topping

Instructions

1. Step 1: Place the chopped carrots, celery, onion, garlic, cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
2. Step 2: Set the Instant Pot to the soup setting and cook for 30 minutes. Use this time to relax.
3. Step 3: When cooking is complete, use the quick release to release the steam carefully. Remove and discard the bay leaves.
4. Step 4: Add the uncooked bulgur to the pot, replace the lid, and let it sit for about 20 minutes to allow the bulgur to cook in the hot soup. Add more water if needed to reach desired consistency.
5. Step 5: Serve the soup topped with chopped fresh parsley and grated Parmesan cheese for extra flavor.

Tips & Variations

• For a smoky flavor, include the optional smoked paprika, or omit it for a milder taste.
• Substitute bulgur with small pasta like ditalini or orzo if preferred.
• Add a splash of lemon juice before serving to brighten the flavors.
• Use vegetable broth instead of water for a richer base.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup on the stovetop by sautéing the vegetables, then adding all ingredients except bulgur. Simmer for about 45 minutes, add the bulgur, and cook until tender, about 20 minutes.

Is bulgur necessary, or can I leave it out?

Bulgur adds texture and bulk, but you can omit it if you prefer a lighter soup. Alternatively, swap it for rice or pasta based on your preference.

Instant Pot Minestrone Soup Recipe

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★★★★★

4.7 from 55 reviews

A hearty and flavorful Instant Pot Minestrone Soup packed with fresh vegetables, beans, bulgur, and a blend of marinara and pesto sauces. This wholesome soup is an easy one-pot meal perfect for busy days, offering a comforting and nutritious option that comes together quickly using a pressure cooker.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes pressure cooking + 20 minutes resting to cook bulgur
• Total Time: 65 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4–5 carrots, chopped
• 4–5 celery stalks, chopped
• Half an onion, chopped
• 3 cloves garlic, minced
• Half of a head of green cabbage, thinly sliced

Liquids & Sauces

• 1/4 cup DeLallo pesto
• 1 24-ounce jar DeLallo marinara sauce
• 3 cups water (plus extra as needed)

Beans & Grains

• 1 14-ounce can cannellini or navy beans, drained and rinsed
• 1 cup uncooked bulgur

Spices & Seasonings

• 1 teaspoon salt
• 3 bay leaves
• 2 teaspoons smoked paprika (optional)

Garnishes

• Chopped fresh parsley
• Parmesan cheese for topping

Instructions

1. 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 (if using) into the Instant Pot or pressure cooker.
2. Pressure Cook the Soup: Close the lid securely and set the Instant Pot to the ‘Soup’ setting for 30 minutes. Allow the soup to cook and develop flavors while you relax.
3. Release Pressure and Add Bulgur: Once the cooking time is complete, carefully use the quick release function to let out the steam. Remove the bay leaves from the pot.
4. Cook Bulgur: Add the uncooked bulgur to the hot soup, stir well, and replace the lid without sealing it. Let the soup sit for about 20 minutes to allow the bulgur to cook and absorb flavors. Add more water if the soup becomes too thick during this resting phase.
5. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and Parmesan cheese. Enjoy warm. Leftovers can be refrigerated and tend to develop even better flavor the next day.

Notes

• Smoked paprika is optional but adds a nice smoky depth to the soup.
• Bulgur is added after pressure cooking to prevent overcooking and becoming mushy.
• You can substitute bulgur with other grains like quinoa or small pasta, adjusting the cooking/resting time accordingly.
• Leftovers store well in an airtight container in the fridge for up to 4 days.
• For a vegetarian option, ensure the pesto and marinara sauces are free of animal products.

Keywords: Instant Pot minestrone, minestrone soup, pressure cooker soup, easy vegetable soup, Italian soup, healthy soup, vegetarian minestrone