Instant Pot Minestrone Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
