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Instant Pot Minestrone a la Vodka

Prep Time 15 mins
Cook Time 20 mins
Servings 6


  • 1 cup carrots, diced small
  • 1 cup shallots, diced small
  • 1 cup celery, diced small
  • 1 zucchini, cut thin into half moon shapes
  • 1/4 cup vodka
  • 1/4 cup tomato paste
  • 1.5 cups penne pasta (or other pasta)
  • 1 can kidney beans, drained and rinsed
  • 1 cup marinara sauce
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream
  • 1 tbsp garlic, minced
  • 1 tsp red chili flakes
  • 1 tsp oregano
  • 2 tbsp basil, finely chopped
  • 2 bay leaves
  • 1/2 tsp paprika
  • 2/3 cup parmesan cheese, grated
  • 1/2 tsp salt


  • Turn the Instant Pot onto saute mode. Once it is hot add 2 tbsp of extra virgin olive oil. Next add the shallots and saute for 1-2 minutes. Add the diced carrots, celery, and continue to cook for 3-4 minutes until slightly softened.
  • Next add the garlic, oregano, chili flakes, thyme, garlic and saute for 2-3 minutes until garlic is fragrant but not browned. Next add the tomato paste and continue to cook and stir for 3-4 minutes until well combined.
  • Add the vodka, stir for about 2-3 minutes until it is reduced. Add the broth, paprika, pasta, bay leaves, salt, and close the lid. Place on high pressure cook mode for 6 minutes and quick release as soon as the Instant Pot beeps.
  • Open the Instant Pot, turn it back on to saute mode and add in the water, marinara, chopped zucchini, drained kidney beans and cover with a lid. Continue to cook for an additional 6-8 minutes until the zucchini has softened and the pasta is cooked (cook longer if necessary).
  • Once the pasta and zucchini is fully cooked, add the fresh basil, cream, and paremesan. Stir to incorporate well. Give it a taste and adjust if you want more spice or salt (add chili flakes for more spice)