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Instant Pot Minestrone Soup

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Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 1 large carrot, diced
  • 1 zucchini, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cans diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 cup spinach
  • 1 cup small pasta (like elbow, ditalini, etc)
  • 1 can northern beans
  • salt and pepper
  • grated parmesan cheese
  • fresh basil

Instructions
 

  • Turn the Instant Pot on to saute mode, and add olive oil, onion, celery, carrot, garlic, and zucchini. Stir occasionally until vegetables are softened.
  • Then add basil, oregano, salt, pepper, diced tomatoes, broth, spinach, bay leaf, and pasta.
  • Close the lid, close the vent, and set it to manual high pressure for 6 minutes. It will take about 8-10 minutes for the Instant Pot to reach high pressure and then the soup will cook for 6 minutes.
  • When the timer goes off, let the soup sit for 1-2 minutes and then set the vent to quick release. Always be careful when removing a pressure cooker lid. Make sure all the steam is released, then unplug, and open the lid. If the lid does not easily open, then double-check that the steam vent is open.
  • Remove the lid and add northern beans. Remove the bay leaf.
  • Garnish with parmesan cheese and fresh basil, if desired.