How long does it take to cook in Instant Pot vs slow cooker?

Generally, if your slow cooker meat, soup, or stew recipe calls for 8 hours on the low setting or about 4 hours on the high setting, it should be fully cooked in about 25 to 30 minutes in the Instant Pot . For chicken or turkey, use the 15-minute poultry button. While volume doesn't matter, density does.

What is the soup setting on an Instant Pot?

When you select the Soup function, the Instant Pot automatically sets the cooking time and pressure level to suit the needs of most soup recipes . This means you don't have to manually adjust the settings, making it convenient for those who are new to pressure cooking or simply want to save time in the kitchen.

Do I vent the Instant Pot when slow cooking?

Another tip, taken from an Instant Pot Facebook group, is to open the valve all the way on your Instant Pot lid when slow cooking . This allows some moisture and steam to release and keeps the Instant Pot from overcooking your slow cooker recipes.

What temperature is a slow cooker on high?

The high setting on a Crock-Pot is between 170 and 280 degrees Fahrenheit . This temperature range will cook the food quicker, but it is more likely to overcook or dry out the food. We recommend using this setting only when you're in a hurry or if your Crock-Pot doesn't have a low setting.

What is the difference between a pressure cooker and a slow cooker?

Slow cookers and pressure cookers are large countertop appliances that can be used in place of pots, pans, and even ovens. The distinction between them is in their names; slow cookers cook food slowly, while pressure cookers cook food fast using pressure .

What are the settings on a crockpot slow cooker?

Most slow cookers have two slow cooker temperature settings. The 'Low' cook setting reaches temperatures between 164-182°F (reaching a peak of around 205°F after 4 hours) . Wondering what temperature is 'High' on a Crockpot slow cooker? The 'High' cook setting tops off at around 205°F after cooking for 4 hours.

What is the equivalent of 8 hours on low in a slow cooker?

Cooking Conversions for Slow Cookers Traditional Oven or Stovetop Low Low Slow Cooker Setting (about 200°F) High Slow Cooker Setting (about 300°F) 15-30 minutes 4-6 hours 1-1/2 to 2-1/2 hours 35-45 minutes 6-8 hours 3-4 hours 50 minutes- 3 hours 8-10 hours 4-6 hours Dec 8, 2016

Slow Cooker Minestrone Soup Recipe (Instant Pot directions too!) (2024)

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This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

Slow Cooker Minestrone Soup

This soup recipe is SO easy to make in the slow cooker or the Instant Pot (directions provided for both). If you don’t like buying extra appliances, no worries you can check out my stove top minestrone soup recipe. One thing I love about this soup, I puree the beans which thickens which is also great for picky eaters. Adding the rind from a wedge of parmesan or Romano cheese is my tip for adding extra flavor! I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.

Helpful Cooking Tips

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

Swap the spinach for Swiss chard or baby kale.
To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

More Soup Recipes You Will Love

Turkey Chili Taco Soup
Chicken Enchilada Soup
Chicken Noodle Soup
Chicken Pot Pie Soup
Turkey Meatball Vegetable Soup

Slow Cooker Minestrone Soup Recipe

4.94 from 101 votes

Cals:190

Protein:9

Carbs:32

Fat:3

Ingredients

▢ 1 15 ounce can white beans, drained, rinsed (cannellini or navy)
▢ 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
▢ 2 tsp olive oil
▢ 1/2 cup chopped onion
▢ 1 cup diced carrots
▢ 1/2 cup diced celery
▢ 2 garlic cloves, minced
▢ 1 28 oz can petite diced tomatoes
▢ Parmesan cheese rind, optional
▢ 1 fresh rosemary sprig
▢ 2 bay leaves
▢ 2 tbsp chopped fresh basil
▢ 1/4 cup chopped fresh Italian parsley
▢ 1/2 tsp kosher salt and fresh black pepper
▢ 1 medium zucchini, 8 oz each, diced
▢ 2 cups chopped fresh, or frozen defrosted spinach
▢ 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
▢ extra parmesan cheese for garnish, optional

Instructions

Slow Cooker Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 190 kcal, Carbohydrates: 32 g, Protein: 9 g, Fat: 3 g, Sodium: 483 mg, Fiber: 8 g, Sugar: 4 g

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