Instant Pot Butternut Squash Minestrone is a comforting and healthy soup that is full of flavor and vegetables!
Chicken Broth (or Vegetable Broth!)
To start making this minestrone soup, you’ll saute the pancetta in the Instant Pot. I love this function of the Instant Pot, so you don’t have to dirty another pan! I also love adding pancetta to my minestrone because it adds so much flavor. If you’re vegetarian, you can definitely omit the pancetta, and it will still have great flavor from all of the herbs!
After the pancetta crisps up, you’ll add the celery, carrots, and onion to soften those up a bit. Lastly, you’ll add the rest of the ingredients except the kale – the squash, tomatoes, herbs, broth, and pasta. This soup only takes FIVE minutes in the Instant Pot. I tried it first around 10 minutes and the squash was a little mushy. Five minutes was perfect.
Lastly, you’ll add the chopped kale into the soup and let it sit and cook for a few minutes. I chopped the kale pretty small so I didn’t have to have the Instant Pot “on” for this part, and the hot broth did the trick. If your kale is bigger, you can turn on the Saute function to get it cooked faster.
I topped this soup off with a generous sprinkle of Parmesan cheese and it was absolutely delicious! I love how simple the ingredients are in minestrone, but it is always so flavorful! The pancetta really adds great flavor in this soup, and the squash is a fun touch during the fall and winter seasons.
Butternut Squash Minestrone with Sage, Chickpeas, and Chard from The First Mess