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Instant Pot lentil Minestrone Soup

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Instant Pot, Main Course, Soup, Vegan/Vegetarian

This instant pot lentil minestrone soup is super easy to make. It is vegan when made without the Parmesan cheese, the recipe has Parmesan cheese listed as optional if you do want it. It’s protein packed and super healthy. It also cooks up really fast in the instant pot with very minimal work!

This soup is just a dump, cook and stir recipe and provides some great nutrition and taste to your dinner routine. You could serve on it’s own or with a side salad or some crusty bread.

What you need to make instant pot lentil minestrone soup:

Serves 8 people
  • 1 1/2 cups lentils – Any kind will work – black, pink, green, yellow or a mix.
  • 1 onions – diced
  • 2 – 14.5 ounce cans diced tomatoes
  • 3 tablespoon garlic and herb seasoning
  • 2 cups zucchini – diced
  • 6 cups water or vegetable stock
  • 1 tablespoon salt – adjust by half if using vegetable stock
  • dash cayenne pepper
  • 1 tablespoon dried basil
  • 1 tablespoon garlic – minced
  • 3 cups rotini pasta – (I use sorghum and quinoa but any type of pasta will work)
  • 1 cup spaghetti sauce
  • Optional – rind of Parmesan cheese or 1/2 cup Parmesan cheese

Instructions

  1. Add all of the ingredients into the instant pot and cook for 6 minutes on high pressure with a quick release.
  2. Let cool and enjoy.
Print Recipe
5 from 1 vote

Instant Pot lentil Minestrone Soup

Super easy, healthy and delicious instant pot dinner!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Dish, Soup, Vegetable
Cuisine: Dinner, Soup
Keyword: 30 minute, beans, Dinner, Easy Recipes, Healthy, Healthy Recipes, Instant Pot, pasta, Soup, Vegan, Vegetables, Weekend Dinner, Weeknight Dinner, Zucchini
Servings: 8 people

Ingredients

  • 1 1/2 cups lentils - Any kind will work - black pink, green, yellow or a mix.
  • 1 onions - diced
  • 2 - 14.5 ounce cans diced tomatoes
  • 3 tablespoon garlic and herb seasoning
  • 2 cups zucchini - diced
  • 6 cups water or vegetable stock
  • 1 tablespoon salt - adjust by half if using vegetable stock
  • dash cayenne pepper
  • 1 tablespoon dried basil
  • 1 tablespoon garlic - minced
  • 3 cups dry rotini pasta I use sorghum and quinoa but any type of pasta will work
  • 1 cup spaghetti sauce
  • cup Optional - rind of Parmesan cheese or 1/2Parmesan cheese

Instructions

  • Add all of the ingredients into the instant pot and cook for 6 minutes on high pressure with a quick release.
  • Let cool and enjoy.