Instant Pot Minestrone Soup
On saute mode on the Instant Pot, add the olive oil and the onions. Saute for 1-2 minutes before adding in the minced garlic. Saute for a minute.
Turn off saute mode and add in the beans, celery, carrots, and butternut squash. Add in the dried herbs (bay leaf, dried basil, and dried oregano).
On top, add the canned diced tomatoes and tomato paste. Do not stir.
Add in the vegetable stock.
Close the lid and set it to sealing and pressure cook for 5 minutes. When done, let it natural pressure release for 15 minutes before quick releasing.
Turn on saute mode again and add the spinach, zucchini, and pasta.
Simmer for 8 minutes or until the pasta has cooked through and serve.
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