Have you tried the Instant Pot yet? It is a total game changer for getting dinner on the table quick! I took my Slow Cooker Minestrone Soup recipe and tweaked it for the Instant Pot Minestrone Soup and I got dinner on the table in about 30 minutes AND I didn’t have to stand over it. I just set it and walked away. You all know by now that I do not stand over a hot stove unless my life depends on it. Ain’t nobody got time for that foolishness!!
First, grab your Instant Pot. Is it still in the box from Christmas? Crack that baby open because you are about to fall in love with it. If you don’t have one, you can get one on Amazon HERE.
This Instant Pot Minestrone Soup took just a few ingredients, all of which I had on hand, and you probably do too. I LOVE frozen vegetables – easy easy easy fixings but you can totally use fresh. Frozen are readily available in organic now. YAY! No shame in using frozen vegetables, they are picked and frozen usually the same day so they are actually fresher than the non frozen veggies but use what you like.
You can use any kind of pasta for this recipe. I used gluten free shell pasta just cause gluten=yuck. I added all but the pasta and set it for 15 minutes. Then added the dry pasta and set it for another 5 minutes. 5 MINUTES, Y’all! You just set it and walk away. When you come back, it is done! Dinner is done and I didn’t have to stand over a hot stove!!
Top it off with some parmesan cheese, grab some bread-sticks and dinner is served. Ready for the bonus? Only ONE pot to clean and it went right in the dishwasher.
Instant Pot Minestrone Soup
Stay tuned. I will be experimenting with frozen meat in the Instant Pot. Total game changer! You will never need the drive thru again.
Here is the recipe with both instant pot and slow cooker instructions. This recipe works well cooking both ways. Enjoy!
- 1/4 C Zesty Italian dressing
- 1 C frozen chopped onion pepper celery blend
- 4 oz frozen carrots
- 14 oz can diced tomatoes
- 19 oz can kidney beans
- 1 t Italian seasoning
- 4 C chicken broth
- 7 oz whole wheat shell pasta
- 1 pkg whole wheat dinner rolls
- 1/2 C Parmesan cheese
- Mix all ingredients in large container with lid.
- Pour soup into slow cooker along with 4 cups chicken broth and cook on low for 6 hours.
- Add 7 ounces dried whole wheat shell noodles and cook additional 15 minutes.
- Sprinkle with 1/2 cup Parmesan cheese and serve with bread sticks.
- *Instant Pot directions. Cook 15 minutes, add pasta and cook 5 more minutes.
On Cooking Day