Minestrone Soup
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 1/2cup yellow onionchopped
  • 2cloves garlicminced
  • 1/2cup Zucchinichopped
  • 1/2 red bell pepperdiced (about 1/2 cup)
  • 1cup green beansfresh, string removed and cut into thirds
  • 1cup Eggplantcut into cubes
  • 1stalk celerydiced
  • 1/2cup carrotchopped
  • 1small russet potatodiced
  • 1/4cup parsleychopped
  • 15.5ounce garbanzo beansrinsed and drained well, 1 can.
  • 12ounce tomatoesdiced, 1 can
  • 2teaspoons basildried
  • 2teaspoons oregano
  • 10turns black pepper
  • 1teaspoon salt
  • 3cups Water
  1. Prep and measure out all of the ingredients first. This will make it super easy to throw together.
  2. Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes.
  3. Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
  4. Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
  5. Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool.
Recipe Notes