I realize that I’m a few years late to the Instant Pot party, but I’ve arrived and I’m here to stay! My sister came to visit earlier this month and she gifted my family with the Instant Pot Duo Nova and I’m obsessed. The first thing I tried was this pesto veggie soup and it came out amazing! So amazing that I had to share the recipe with you!

For my pesto veggie soup, I used ground Italian sausage, carrots, celery, bell peppers, one onion, two cans of cannellini beans, broth, kale, pesto, salt, pepper, garlic powder, oregano, and bay leaves. You’re absolutely welcome to swap out any of these ingredients if your palate is a little different than mine. Leave me a comment and let me know if you try something else!

Using the saute setting on your instant pot, cook the Italian sausage completely, stirring with a wooden spoon. Mine was ready in about 6 minutes. I love the flavors in Italian sausage, but I’m sure your soup will still be fantastic with a different ground meat (like beef or turkey) or no meat at all.

Chop your veggies and add all of the remaining ingredients to the Instant Pot except for kale. Stir them together and cook on manual/high pressure for 8 minutes. 8 minutes will make all of the veggies really tender, which I think is perfect. If you like firmer veggies in your soup, you can subtract a minute or two.

When the timer goes off, you can do a quick release if you’re in a hurry, but it won’t hurt to let the pressure release naturally. Once the pressure has gone down, take the lid off and stir in the kale. Let the soup sit for 5-10 minutes while the kale wilts and then it’s ready to eat!

The bold flavor of the pesto works incredibly well with the veggies and beans and let me tell you… My two-year-old gobbled all of this up. Veggies and all! That’s how delicious this is!

I just have to say that I’m really mad that no one forced me to get an Instant Pot sooner! I mean, I’ve obviously been hearing about them for a while, but I did not expect it to be so simple to use! If you don’t have an Instant Pot yet, you need one! I’ve been using mine for everything and it has changed my life!

Even though I’ve been practicing with my Instant Pot almost every day, I’m far from a pro. Feel free to leave me a comment with any tips or tricks that have been helpful for you!

If you like easy, veggie-filled soups, try my recipes for vegetable soup and fajita soup!

Talk to you soon!

Print Recipe

Instant Pot Pesto Veggie Soup

Servings

Ingredients

• 1 tsp olive oil
• 1 lb ground Italian sausage
• 5 whole carrot thinly sliced
• 4 celery stalks chopped
• 3 bell peppers any color, chopped
• 1 onion chopped
• 2 15.5oz cannellini beans drained and rinsed
• 4 cups broth
• 2 cups kale
• 6 oz pesto
• 2 bay leaves
• ground pepper
• sea salt
• oregano
• garlic powder

Servings Ingredients 1 tsp olive oil 1 lb ground Italian sausage 5 whole carrot thinly sliced 4 celery stalks chopped 3 bell peppers any color, chopped 1 onion chopped 2 15.5oz cannellini beans drained and rinsed 4 cups broth 2 cups kale 6 oz pesto 2 bay leaves ground pepper sea salt oregano garlic powder

Instructions

1. Saute the Italian sausage in olive oil for 6 minutes or until it's completely cooked.
2. Add all of the remaining ingredients to the Instant Pot except for the kale. Stir them together and cook on manual/high pressure for 8 minutes.
3. Once the pressure has gone down (either quick or natural release works), take the lid off and stir in the kale.
4. Let the soup sit for 5-10 minutes while the kale wilts and then it's ready to eat!

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