The spring time here in Colorado can be such a tease. One day it’s sunny and 70 degrees and the next it’s cold and snowy again. This week has been gloomy with rain and snow… I’m over it! I am definitely ready for the cold and snow to go away, but I’m not ready to give up all my warm and cozy winter soup recipes. This Instant Pot Minestrone Soup is one of those that I’m not ready to let go of yet.
Don’t you just love your instant pot? I love love love mine. I love the convenience that it provides and all the different functions. Don’t get me wrong, I still love my good ole crockpot. But during the week I am usually gone for 9-10 hours a day so it’s way to long to leave something cooking in the crockpot. With the instant pot I can make the same delicious recipes in just a fraction of the time once I get home from work.
This instant pot minestrone soup recipe uses the sauté and high pressure functions of the instant pot. Simply sauté the Italian sausage until almost cooked through, then toss in the diced veggies and sauté a few more minutes until softened. Next dump in the rest of the ingredients, except the beans. Set your instant pot to manual for 6 minutes. When it’s done, dump in the beans, top with Parmesan cheese and viola you have a delicious, nutritious, healthy meal ready in just minutes!
Instant Pot Minestrone Soup
Print RecipeIngredients
- 1 lb ground mild Italian sausage
- 4 large carrots, diced
- 3 celery stalks, diced
- 1 yellow onion, diced
- 2 tsp minced garlic
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp black pepper
- 1 (28 oz) can petite diced tomatoes
- 1 (15 oz) can Cannellini beans
- 5 C. chicken or vegetable broth
- 2 C. chopped kale
- 2 C. gluten free pasta, uncooked
- Parmesan cheese
Instructions
Set instant pot to sauté mode. Add Italian sausage. Cook until almost done.
Add diced carrots, celery, onion, and garlic. Sauté until sausage is cooked through and vegetables are slightly softened.
Add in spices, tomatoes, broth, kale, and pasta. Stir so pasta and kale are covered in liquid.
Cover instant pot, making sure the valve is set to the sealing position. Set instant pot to manual, high pressure for 6 minutes.
Once done cooking, do a quick pressure release.
Remove lid and stir in Cannellini beans.
Top each serving with Parmesan cheese.
Notes
*To make vegetarian- omit the sausage and use vegetable broth.
