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Instant Pot Minestrone

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Adjust Servings:
2 tablespoons Olive Oil
1, diced Medium Onion
2, diced Carrots
2, diced Stalks celery
3 cloves, minced Garlic
1 can (14.5 ounces) Diced tomatoes
1 can (15 ounces) Cannellini beans, drained and rinsed
1 can (15 ounces) Kidney beans, drained and rinsed
6 cups Vegetable broth
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dried thyme
Salt and pepper to taste
2 cups Chopped spinach or kale
1 cup (like ditalini or elbow) Small pasta

Nutritional information


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Instant Pot Minestrone

  • 30 mins
  • Serves 6
  • Easy



  1. Set your Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for about 5 minutes until they begin to soften.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Pour in the diced tomatoes (with their juices), cannellini beans, kidney beans, vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine.
  4. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 5 minutes.
  5. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully do a quick release of any remaining pressure.
  6. Open the lid and stir in the chopped spinach or kale and the small pasta. Turn the Instant Pot back to “Sauté” mode and cook for an additional 5-7 minutes until the pasta is tender.
  7. Taste and adjust seasoning if necessary. Serve hot, optionally topped with grated Parmesan cheese and a sprinkle of fresh herbs.

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