Instant Pot® Minestrone Soup recipe

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Ingredients

½ pound Italian turkey sausage links, casings removed
2 cups water
2 teaspoons chicken soup base (such as Better than Bouillon®)
1 (15 ounce) can cannellini beans, drained and rinsed
1 zucchini, sliced into half moons
1 medium yellow onion, diced
2 carrots, peeled and coarsely diced
2 cloves garlic, minced
1 bunch fresh spinach, chopped
½ teaspoon dried Italian herbs
¼ teaspoon dried rosemary
½ cup freshly grated Parmesan cheese

Nutrition Info

275.1 calories
carbohydrate: 26.2 g
cholesterol: 52.3 mg
fat: 9.7 g
fiber: 7.9 g
protein: 22.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1330.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary, stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.

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