Instant Pot Minestrone Soup
Instant pot minestrone soup is packed with vegetables and beans then topped with fresh parmesan cheese. This healthy instant pot vegetable soup recipe is a kid-friendly meal perfect any day of the week. Gluten-Free.
Servings: 8
Calories: 147kcal
Ingredients
- 16 ounce bag assorted dry beans
- 2 (32) ounce cartons chicken or veggie broth check for gluten-free
- 29 ounce diced tomatoes with onions
- 1 pound bag baby carrots, diced
- 4 stalks celery, diced
- 1-2 tablespoons minced garlic
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 2-3 inch rind from the end of a block of fresh parmesan check for gluten-free
- Optional: Fresh parmesan check for gluten-free
Instructions
- Rinse dry beans and pick out any small stones or bad beans
- Add all ingredients into the instant pot, including the rind of parmesan cheese (saving the rest of the parmesan for after it's cooked)
- Set to sealing. Pressure cook high for 45 minutes. Quick release or natural release once cooked.
- Remove the paremsan cheese rind.
- Serve topped with fresh grated parmesan cheese.
Notes
Optional:
- Add cooked pasta to the soup after it's cooked
- Add any other vegetables you have on hand
Nutrition
Calories: 147kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 582mg | Potassium: 667mg | Fiber: 10g | Sugar: 8g | Vitamin A: 8069IU | Vitamin C: 12mg | Calcium: 128mg | Iron: 3mg