This Instant Pot Minestrone Soup is hearty and delicious! Made with healthy whole food ingredients like green beans, chicken, and carrots. There's minimal prep, and it cooks quickly in the Instant Pot! Great for meal prep!!
2CupsGreen BeansChopped into about 1 inch pieces (Fresh or Frozen)
11lbBag Frozen Green Peas
129ozCan Cannellini Beans Or two smaller cans!
1.5-1.75lbsChicken Breast(About 3 breasts.)
Broth
2CupsFiltered Water
128ozCan Peeled Whole TomatoesOr two smaller cans!
116ozBone BrothI use Kettle & Fire Chicken Bone Broth, but you can swap for regular chicken broth!
Seasoning
1Tsp.Garlic Powder
½Tsp.Thyme
1+½Tsp.Salt
¼CupParsley
½Tsp.Black Pepper
Instructions
Start by chopping your onion, and removing your chicken from packaging.
For the broth you will add into your pressure cooker, water, chicken broth, and pureed tomatoes. (I use an immersion blender.) Next add in all of your seasonings, and give it a good stir!
Add your chicken breast and diced onions to the broth mixture. Give it another good stir, then set your pressure cooker to high for 15 minutes.
While the chicken, onions, and broth cook, it's time to prep the vegetables! Peel and chop your carrots and sweet potato. Chop and measure green beans. (If using fresh.) Then drain and rinse the cannellini beans.
Once the chicken is cooked, remove it from the pressure cooker and add it to a small mixing bowl. Then add carrots, sweet potato, green beans, cannellini beans, and green peas into the broth and stir it up! Cook on high for another 15 minutes.
While the veggies cook, shred your chicken. You can use a fork, or take a hand mixer, and blend the chicken for about 30 seconds. (Or until fully shredded.)
Once the soup has finished cooking, stir in your shredded chicken. Serve it up, and ENJOY!
Notes
CAN YOU USE FROZEN VEGETABLES FOR THIS INSTANT POT MINESTRONE SOUP?
Yes! I personally love using a mix of organic frozen vegetables and fresh vegetables. Frozen vegetables are just as nutrient dense as fresh vegetables, so they’re a great option! I love using them in a lot of my soups and stir frys.For this recipe I used frozen green beans because they come pre-chopped and ready to go! I also used frozen green peas. You could even swap in frozen cubed sweet potato, and frozen chopped carrots! Just note that the more frozen vegetables you add in, the thinner the broth will get. To compensate, you could try using less water in the broth.
WHAT MAKES THIS MINESTRONE SO EASY TO MAKE??
The soup is cooked in two simple steps! The first step includes the broth, seasoning, onion, and chicken. While it cooks, you can prep your vegetables. The second step is when you remove the chicken, and add in the chopped vegetables. While the veggies cook, we’ll shred the chicken! Shredding Chicken Tip – Instead of shredding by hand with a fork, I use my hand mixer or stand mixer! It sounds weird, but a friend of mine taught me this last year and it was life changing! It will shred in SECONDS.
HOW TO MAKE MINESTRONE SOUP WHOLE30 & PALEO:
If you’re on Whole30 or Paleo, simply skip the Cannellini Beans! Green beans, and green peas are allowed on Whole30.
SIMPLE SWAPS AND ADD-INS:
Traditional Minestrone Soup usually has pasta, so you’re welcome to add your favorite noodles! Some of my favorite gluten-free brands are Tolerant, Jovial, and Whole Foods. You can also swap out the Cannellini Beans for whatever beans you want! It’s very common to see Kidney Beans in a Classic Minestrone recipe. I usually serve mine on it’s own with a little olive oil on top, but you could also toast a slice of bread for dipping! If you’re looking for a simple gluten-free/no yeast recipe, check out my Paleo Garlic Herb Bread!