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. Recipe by Carrie Forrest from the Healthy Meal Prep Instant Pot Cookbook
Course Main Course
Cuisine Instant Pot
Prep Time 10minutes
Cook Time 17minutes
Natural Pressure Release 10minutes
Total Time 37minutes
4carrotspeeled and sliced
2(15 ounce cans)kidney beansdrained and rinsed
2(15 ounce cans)diced tomatoes
16 ounce cantomato paste
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.