Cheesy Instant Pot Minestrone Soup

This warm and cozy Cheesy Instant Pot Minestrone Soup is loaded with sautéed vegetables simmered in diced tomatoes and extra parmesan flavor.

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Course dinner, Main Course

Cuisine Italian

2 tablespoons olive oil
1 onion chopped
3-4 celery stalks chopped
1 cup carrots chopped
1 clove garlic finely chopped
⅓ cup tomato paste
4 cups vegetable broth or chicken broth My favorite vegetable broth is Better than Bouillon Seasoned Vegetable Base.
½ tablespoon sugar This is optional. Sugar cuts the acidity of the tomatoes so I like to add a small amount to my soup for a more balanced taste but if you'd prefer to skip it, the soup is great either way.
1 tablespoon Italian seasoning I like to keep it simple by using an Italian seasoning rather than individual seasonings.
½ teaspoon salt or more to taste
28 ounce can diced tomatoes
1 3 inch or larger piece of Parmesan cheese with the rind You'll use the rind to flavor the soup and the cheese to add to each bowl as a topping.
2 rosemary sprigs This optional ingredient isn't traditional in minestrone soup but I really love the aroma it adds. Be sure to remove the stems after the soup has cooked before serving.
15 oz can of garbanzo beans, red kidney beans, great northern beans or cannellini beans.
2 cups cooked elbow or small shell pasta This is optional. If you're preparing this soup gluten-free, leave the pasta out.

Set the instant pot to the sauté setting and add the oil. Sauté the onion, celery and carrots for 5-7 minutes or until softened.
Add the garlic and sauté for an additional minute.
Add the tomato paste and stir to combine. Continue to cook on the sauté setting for 2-3 minutes while stirring.
Cut the rind off of the slice of Parmesan and set the cheese portion aside. Cut the rind into 2-3 smaller pieces (I find this tactic maximizes the cheesy flavor as it infuses into the broth) and add it to the soup. Grate or shave the cheese so that it's ready to top each bowl of soup once it's done cooking.
Add all remaining ingredients to the instant pot except for the optional pasta.
Set the instant pot to the pressure cooking setting for 20 minutes.
Once the pressure cooking process is complete, vent the instant pot using the quick release. Remove the lid and remove the stems from the rosemary and any large pieces of Parmesan rind that are left.
Serve each bowl of soup with 1/3 cup cooked pasta (optional) about 1-2 tablespoons of grated or shaved Parmesan cheese.

Keyword cheesy instant pot minestrone soup, cheesy minestore soup, instant pot minestrone soup

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