Pressure Cooker Minestrone
Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.
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This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.
Active time: 15 minutes Total time: 30 minutes
Instant Pot Minestrone
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, thinly sliced
- 1/2 cup (45g) chopped fennel bulb
- 3 garlic cloves, chopped
- 1/4 cup (60g) dry white wine
- 4 cups low-sodium vegetable broth
- 1 1/2 cups (360g) canned diced no-salt added tomatoes with juice
- 1 1/2 cups (150g) cauliflower florets (2-inch/5cm)
- 1 small zucchini, diced
- 1 (15-oz.) can low-sodium kidney beans, rinsed and drained
- 1/3 tsp salt
- 1/4 tsp black pepper
- 3/4 cup (50g) protein-plus chickpea elbow pasta, cooked according to package instructions
- 1/4 cup (65g) pesto
Directions
Put the oil in the Instant Pot, select sauté, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook until fragrant, about 45 seconds.
Add the wine and simmer, scraping up any browned bits from the bottom of the pot, until nearly evaporated, about 1 minute. Press cancel. Add the broth, tomatoes, and cauliflower. Lock the lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cook time is complete, turn the valve to venting to quickly release the pressure.
Carefully unlock the lid and stir in the zucchini, beans, salt, and pepper. Select sauté and adjust to medium heat. Cover with a regular pan lid and simmer until the zucchini is just cooked, about 10 minutes. Stir in the pasta.
Ladle into bowls and garnish each serving with 1 tbsp pesto. Cool leftovers and store in an airtight container in the refrigerator for up to 5 days.
Serves: 4 | Serving Size: 1 1/8 cup (280g)
Nutrition (per serving): Calories: 348; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 3mg; Sodium: 655mg; Carbohydrate: 43g; Dietary Fiber: 14g; Sugar: 9g; Protein: 13g
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%
Originally published January, 2021; Updated May 2026
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