Description
This hearty Instant Pot Minestrone Soup is a flavorful and comforting Italian-inspired dish packed with fresh vegetables, beans, and bulgur. Made quickly using the Instant Pot, it combines the richness of marinara sauce and pesto with the smokiness of optional smoked paprika. Topped with Parmesan and fresh parsley, it’s perfect for a nutritious lunch or dinner and even tastes better as leftovers.
Ingredients
Scale
Vegetables and Aromatics
- 4–5 carrots, chopped
- 4–5 celery stalks, chopped
- Half an onion, chopped
- 3 cloves garlic, minced
- Half of a head of green cabbage, thinly sliced
Liquids and Sauces
- 1/4 cup DeLallo pesto
- 1 24-ounce jar of DeLallo marinara sauce
- 3 cups water (plus more as needed)
Beans and Grains
- 1 14-ounce can cannellini or navy beans, drained and rinsed
- 1 cup uncooked bulgur
Seasonings
- 1 teaspoon salt
- 3 bay leaves
- 2 teaspoons smoked paprika (optional)
Garnishes
- Chopped fresh parsley
- Parmesan cheese for topping
Instructions
- Add All Ingredients: Place the chopped carrots, celery, onion, garlic, sliced cabbage, pesto, marinara sauce, drained beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
- Pressure Cook the Soup: Secure the lid and set the valve to sealing. Select the ‘Soup’ setting and cook for 30 minutes, allowing the flavors to meld while cooking the vegetables and beans thoroughly.
- Release Pressure and Remove Bay Leaves: Once cooking is complete, use the quick release method to let out the steam—this may take a few minutes. Open the lid and carefully remove the bay leaves.
- Add Bulgur and Let it Soak: Stir in the uncooked bulgur, replace the lid without sealing for pressure cooking, and let the mixture sit in the warm pot for about 20 minutes. The bulgur will absorb liquid and soften; add more water if necessary to maintain the desired soup consistency.
- Serve and Garnish: Ladle the soup into bowls and top with freshly chopped parsley and grated Parmesan cheese. Enjoy warm. Note that leftovers taste excellent after the flavors develop further.
Notes
- The smoked paprika is optional but adds a nice smoky depth to the soup.
- If you prefer a thinner or thicker soup, adjust water quantities accordingly when adding the bulgur.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well.
- Use gluten-free grains instead of bulgur for a gluten-free version.
- Parmesan garnish can be omitted or substituted with a vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Keywords: Instant Pot minestrone soup, Italian soup, vegetarian soup, easy vegetable soup, pressure cooker recipes, healthy soup, minestrone with bulgur
