Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

Bursting with classic minestrone flavor and Whole30 compliant, youre sure to enjoy this satisfying soup!

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup Ingredients:

  • 2 Celery Stalks, diced 
  • 1 medium zucchini, diced 
  • 1 small White Onion, diced 
  • 1 Bunch Tuscan Kale, roughly chopped 
  • 1 medium Red Bell Pepper 
  • 28 oz. Canned Diced Tomatoes (including juice) 
  • 6 oz. Tomato Paste 
  • 6 cups Veggie Stock 
  • 2 cups Baby Carrots 
  • 4 Cloves Garlic, minced 
  • 2 tablespoons Extra Virgin Olive Oil 
  • 2 tablespoons Italian Seasoning 
  • 1 teaspoon Ground Black Pepper 
  • 1/2 teaspoon red chili flakes 
  • 1/2 teaspoon Pink Himalayan Salt 

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

 

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

Bursting with classic minestrone flavor and Whole30 compliant, you’re sure to enjoy this satisfying soup!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: dinner, gluten free, instant pot, lunch, paleo, soup, vegan, vegetarian, whole30
Servings: 4 meals
Calories: 277kcal
Author: Meal Prep on Fleek

Ingredients

  • 2 Celery Stalks diced
  • 1 medium Zucchini diced
  • 1 small White Onion diced
  • 1 bunch Tuscan Kale roughly chopped
  • 1 medium Red Bell Pepper
  • 28 oz. Canned Diced Tomatoes including juice
  • 6 oz. Tomato Paste
  • 6 cups Veggie Stock
  • 2 cups Baby Carrots
  • 4 Cloves Garlic minced
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Italian Seasoning
  • 1 teaspoon Ground Black Pepper
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon Pink Himalayan Salt

Instructions

  • Heat Instant Pot to sauté mode (normal) then add oil.
  • Next, add celery, carrots, onion - stir and sauté for 2 minutes.
  • Add red bell pepper, tomato paste, and garlic - stir and sauté 2 minutes.
  • Add remaining ingredients, stir and Cover with lid then set to pressure cook mode for 10 minutes — finish with quick pressure release.
  • Serve, store, and enjoy!

Nutrition

Calories: 277kcal | Carbohydrates: 34.6g | Protein: 10.2g | Fat: 7g | Trans Fat: 7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

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