Description
A hearty and flavorful Instant Pot Minestrone Soup packed with vegetables, beans, and bulgur, enhanced with marinara sauce and pesto for a comforting and nutritious meal that is quick and easy to prepare using a pressure cooker.
Ingredients
Scale
Vegetables and Aromatics
- 4–5 carrots, chopped
- 4–5 celery stalks, chopped
- ½ onion, chopped
- 3 cloves garlic, minced
- ½ head green cabbage, thinly sliced
Liquids and Sauces
- ¼ cup DeLallo pesto
- 1 (24-ounce) jar DeLallo marinara sauce
- 3 cups water
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)
Garnish
- Chopped fresh parsley
- Parmesan cheese for topping
Instructions
- Add All Ingredients: Place the chopped carrots, celery, onion, minced garlic, sliced cabbage, pesto, marinara sauce, drained beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
- Cook the Soup: Close the lid and set the Instant Pot to the soup setting for 30 minutes. Allow the soup to cook while you relax.
- Release Pressure and Add Bulgur: After cooking, use the quick release method to let out the steam carefully. Remove the bay leaves from the pot.
- Cook Bulgur: Add the uncooked bulgur to the pot, stir, then replace the lid. Let the soup sit with the bulgur for about 20 minutes to let the grain soften and absorb flavors. Add extra water if necessary to maintain desired consistency.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of Parmesan cheese. Enjoy the comforting flavors, and save leftovers for another delicious meal.
Notes
- The smoked paprika adds a subtle smoky depth but can be omitted if you prefer a milder flavor.
- You can substitute bulgur with another grain like quinoa or small pasta if desired.
- If you do not have an Instant Pot, this soup can be made in a large pot on the stove, adjusting cook times accordingly.
- Leftovers store well in the refrigerator for up to 4 days and the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Instant Pot, Minestrone Soup, Vegetarian Soup, Easy Soup Recipe, Healthy Soup, Pressure Cooker Soup, Bulgur Soup