Warm up this winter to a cozy bowl of this super simple Instant Pot Minestrone Soup. Packed full with vegetables and flavor, you're going to want to grab seconds!
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 or until the garlic is fragrant.
1 tablespoon Olive Oil, ½ Onion, 2 tablespoon Minced Garlic
Turn off saute mode and add in the beans, celery, carrots, and butternut squash.
2 Carrots, 2 Celery, 1 can White Beans, 1 cup Butternut Squash, 1 can Kidney Beans
Next, 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.
1 can Diced Tomatoes, 3 tablespoon Tomato Paste
Add in the vegetable stock.
6 cups Vegetable Stock
Close the lid and set it to sealing and pressure cook for 5 minutes. It'll take around 10 minutes to come up to pressure. 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.
3 cups Baby Spinach, 2 Zucchini, 2 cups Pasta
Simmer for 8 minutes or until the pasta has cooked through and enjoy.