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