Instant Pot Minestrone Soup with Pesto, Cannellini Beans, and Bulgur Recipe

Introduction

This Instant Pot Minestrone Soup is a hearty and comforting meal perfect for any day. Packed with fresh vegetables, beans, and flavorful seasonings, it comes together quickly with minimal effort. It’s a delicious way to enjoy a classic Italian favorite in less time.

Ingredients

• 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
• 1/4 cup DeLallo pesto
• 1 24-ounce jar of DeLallo marinara sauce
• 1 14-ounce can cannellini or navy beans
• 3 cups water
• 1 teaspoon salt
• 3 bay leaves
• 2 teaspoons smoked paprika (optional)
• 1 cup uncooked bulgur
• Chopped fresh parsley
• Parmesan cheese for topping

Instructions

1. Step 1: Add all chopped vegetables, garlic, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) to the Instant Pot.
2. Step 2: Secure the lid and set the Instant Pot to the soup setting for 30 minutes.
3. Step 3: When cooking is complete, use the quick release to let the steam out carefully. Remove the bay leaves once the pressure is fully released.
4. Step 4: Stir in the uncooked bulgur, replace the lid, and let the soup sit for about 20 minutes to allow the bulgur to soften and cook in the residual heat. Add more water if the soup appears too thick.
5. Step 5: Serve the soup hot, garnished with chopped fresh parsley and a generous sprinkle of Parmesan cheese.

Tips & Variations

• For extra protein, add diced cooked sausage or shredded chicken after pressure cooking the soup.
• Swap bulgur for small pasta shapes like ditalini if preferred, but cook separately to avoid overcooking.
• Feel free to add other vegetables like zucchini or spinach for extra color and nutrition.
• If smoked paprika isn’t on hand, a pinch of regular paprika or crushed red pepper can add a mild smoky or spicy note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bean?

Yes, white beans like cannellini or navy beans work best, but you can substitute with great northern or kidney beans if preferred.

Is bulgur necessary in this soup?

Bulgur adds texture and heartiness, but you can leave it out or replace it with small pasta or rice if you prefer a different grain.

Instant Pot Minestrone Soup with Pesto, Cannellini Beans, and Bulgur Recipe

Print Recipe

★★★★★

4.6 from 234 reviews

A hearty and comforting Instant Pot Minestrone Soup loaded with fresh vegetables, beans, and flavorful seasonings. This easy-to-make soup is perfect for a nutritious meal any time of year, featuring a delicious blend of carrots, celery, cabbage, garlic, and fragrant herbs cooked quickly under pressure and finished with bulgur for added texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4–5 carrots, chopped
• 4–5 celery stalks, chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 head green cabbage, thinly sliced

Other Ingredients

• 1/4 cup DeLallo pesto
• 1 (24-ounce) jar DeLallo marinara sauce
• 1 (14-ounce) can cannellini or navy beans, drained and rinsed
• 3 cups water
• 1 teaspoon salt
• 3 bay leaves
• 2 teaspoons smoked paprika (optional)
• 1 cup uncooked bulgur

Garnish

• Chopped fresh parsley
• Parmesan cheese for topping

Instructions

1. Add All Ingredients: Place the chopped carrots, celery, onion, minced garlic, sliced green cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot.
2. Pressure Cook: Seal the Instant Pot and select the soup setting. Cook under high pressure for 30 minutes, allowing all the flavors to meld while the vegetables become tender.
3. Release Steam and Remove Bay Leaves: After cooking, use the quick release to vent the steam carefully. Once pressure is fully released, open the lid and remove the bay leaves from the soup.
4. Cook Bulgur: Add the uncooked bulgur to the soup, stir gently, and replace the lid. Let the soup sit with the lid closed for about 20 minutes, allowing the bulgur to soften and cook in the residual heat. Add additional water if needed to maintain desired soup consistency.
5. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and freshly grated Parmesan cheese for a flavorful finish. Enjoy warm, and note that leftovers taste even better the next day.

Notes

• If you prefer a smoky depth of flavor, add the optional smoked paprika.
• Feel free to substitute bulgur with another grain like quinoa or small pasta if desired; cooking times may vary.
• Leftover soup stores well in the refrigerator for up to 4 days and tastes great reheated.
• Adjust salt to taste after cooking if needed.

Keywords: Instant Pot, Minestrone Soup, Vegetarian Soup, Italian Soup, Pressure Cooker Soup, Healthy Soup, One Pot Meal