Every time I go to restaurants and they ask you soup or salad, most of the time (shhh don’t tell) I opt for soup, ESPECIALLY if they have minestrone soup. It is one of my all-time favorites and this recipe is no exception!
You get all of the good things (protein and vegetables), plus a lot of flavor! I don’t even feel like I am eating healthy, and neither do my kids. That’s a silver lining all in itself, my kids love this Instant Pot soup recipe.
I also love to make this up because it is an easy Instant Pot recipe to make up. You could even turn this into a dump and go recipe if the beef and onions are already cooked. Talk about a fast weeknight dinner!
I also love our Instant Pot creamy chicken enchilada soup, Instant Pot loaded taco soup (taco Tuesday anyone?) recipes. Also, with a little delicious twist on a classic, our Instant Pot bacon tomato bisque soup is another crowd favorite.
Everything you need to make this fantastic family dinner recipe is right here:
Healthy Instant Pot recipe ingredients:
- Hamburger meat (ground beef)
- Diced onion
- Diced zucchini
- Sliced celery
- Russet potatoes
- Sliced carrots
- Minced garlic
- Diced tomatoes
- Italian seasoning
- Tomato juice
- Dark red kidney beans
- Cannellini Beans
- Cut green beans (can)
- Ditalini pasta
- Beef broth
Items needed to prepare and serve the Instant Pot minestrone soup:
- Instant Pot (THIS one has great features)
- Cutting board (I love THESE easy to use and pop in the dishwasher!)
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Easy Instant Pot dinner minestrone soup style, how-to!
Before we begin, make sure to have all of your veggies cut up and ready to go! As well as all of the dark red kidney beans and cannellini bean drained and rinsed.
Once all of that is completed get out your handy dandy Instant Pot, plug it in and press the “SAUTE” button.
You are going to put the hamburger meat into the Instant Pot and brown the meat for 2 minutes. Then, add in the chopped onion and finish browning the meat along with the onions.
After the hamburger is fully cooked, you need to get out your colander or strainer and drain the grease well.
Once that is done, return the meat and onions to the Instant Pot along with adding in the zucchini and celery.
Then add in potatoes and carrots, On top of all of that, pour in the diced tomatoes WITH THE LIQUID, as well as the minced garlic. At this point, the Instant Pot is still on saute so the liquid is needed from the can of tomatoes.
Next, add in the Italian seasoning, tomato juice, kidney beans, cannellini beans, and the can of drained green beans.
Stir everything together carefully as the Instant Pot will be pretty full.
Then, add in the pasta and the 2 cups of beef broth, and stir everything one last time.
Now, place the lid on and turn it to lock it into place. Also, make sure the valve on the top is in the “SEALING” position.
Press the “CANCEL” button to turn off the “SAUTE” function and then press the “MANUAL” or “PRESSURE COOK” button. Put the timer for 6 minutes.
After the timer runs out, let it naturally release for 10 minutes (aka let it sit there). Then, once 10 minutes is up, turn the valve to the “VENTING” position allowing the remaining pressure to release.
Once the pin drops to indicate that all of the pressure has been released, remove the lid and stir everything again, gently.
Now, add the remaining 2 cups of beef broth until you get the consistency that you link and then add in the salt and pepper to taste.
If you want to add a side to this amazing minestrone soup, why not try out these delicious looking copycat Olive Garden breadsticks by Handle the Heat, to finish the meal off and make you feel like you’re actually at Olive Garden!
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