This Instant Pot Vegetable Minestrone with Pasta meal prep is the ultimate vegetarian comfort food! Packed with vegetables and and pasta, you’re going to want to grab a big bowl of this.
Vegetable Minestrone with Pasta
Healthy Meal Prep Instant Pot® Cookbook by Carrie Forrest (of Clean Eating Kitchen) is a new cookbook that shares some of Carrie’s favourite Instant Pot Meal Preps. As someone who loves her Instant Pot and loves to meal prep, I was excited to check out Carrie’s new cookbook when she asked!
Healthy Meal Prep Instant Pot® Cookbook focuses on meal preps that fall under five categories: breakfast/brunch, grains/beans/veggies, soups/stews/chilis, seafood/poultry mains, and beef/pork mains. The recipes then fall under more sub-categories such as freezer friendly, dairy-free, gluten-free, vegetarian, and vegan.
Carrie does a great job with her recipe cards – each recipe has either a cooking tip, recipe variation, gluten-free option or a way to make it vegan. If you are on a dairy-free or gluten-free diet and want to meal prep more with your Instant Pot, this cookbook is great for you!
The recipe that I picked, the vegetable minestrone is definitely a keeper. It’s such an easy grab and go meal as it stores easily in a mason jar.
What You’ll Need To Make Instant Pot Vegetable Minestrone
- olive oil
- onion
- garlic
- carrots
- celery (I opted out)
- vegetable stock
- oregano
- dried thyme
- seat salt
- black pepper
- bay leaves
- kidney beans
- diced tomatoes
- tomato paste
- macaroni pasta
- parmesan cheese
How To Make Instant Pot Vegetable Minestrone
- Select sauté and add olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
- Press cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
- Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn.)
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to high and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Select sauté. Remove and discard the bay leaves.
- Let the soup come up to a simmer, then stir in the macaroni.
Let the pasta cook for 7 minutes. Press cancel and stir in the parmesan cheese.
- Serve immediately, or place the soup in an airtight container and refrigerate for up to 4 days.
Tips on Making This Instant Pot Vegetable Minestrone
- Skip the parmesan cheese to make the recipe dairy-free and vegan.
- I stored my minestrone in two different mason jars (large and small).
Instant Pot Vegetable Minestrone with Pasta
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic
- 4 carrots, peeled and sliced
- 2 celery, sliced
- 6 cups vegetable stock
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 (15 ounce cans) kidney beans, drained and rinsed
- 2 (15 ounce cans) diced tomatoes
- 1 6 ounce can tomato paste
- 2 cups macaroni pasta
- 1/2 cup parmesan cheese
Instructions
- Select sauté and add olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
- Press cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
- Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn.)
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to high and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Select sauté. Remove and discard the bay leaves.
- Let the soup come up to a simmer, then stir in the macaroni.
- Let the pasta cook for 7 minutes. Press cancel and stir in the parmesan cheese.
- Serve immediately, or place the soup in an airtight container and refrigerate for up to 4 days.
Nutrition Per Serving
MORE INSTANT POT SOUPS TO TRY!
- Instant Pot Vegetable Soup from Busy Cooks
- Instant Pot Tomato Soup
- Instant Pot Broccolini Broccoli Cheddar Soup
- Instant Pot Lemon Chicken and Rice Soup
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
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