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Instant Pot Minestrone Soup
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Instant Pot Minestrone Soup

Bursting with classic minestrone flavor and Whole30 compliant, you’re sure to enjoy this satisfying soup!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
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