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Who wouldn’t love a big, steaming bowl of homemade vegetable soup filled with beans and pasta?!
Instant Pot Minestrone Soup is a pressure cooker version of our favorite minestrone recipe. A zesty tomato infused broth packed with vegetables, beans, and pasta.
This hearty Italian comfort food is ‘delizioso’ served with a sprinkling of parmesan and a side of homemade bread for dipping.
Why We Love Instant Pot Soups
An Instant Pot makes soups quickly from chicken noodle to potato soup. It’s especially great for soups that have a longer cooking time like lentil or bean soup.
- The instant pot means that everything can be done in one pot.
- Cooking in an Instant Pot is easy and fast.
- Pressure cooker soups are an inexpensive meal that are hearty and healthy.
- Short on time? Toss in a bag of frozen veggies and save those precious prep minutes!
Ingredients
VEGETABLES
Minestrone is all about the veggies. A variety of colorfully delicious veggies will produce the best soup. Onions, carrots, celery, tomatoes, zucchini, and spinach are the basics, but kale, broccoli, green beans, diced potatoes, corn, and mushrooms can be added as well!
BEANS
Beans are loaded with fiber and will keep everyone feeling full. Any combination of beans will work; our favorites are kidney beans and cannelini beans but black beans, garbanzo beans, or lima beans work too.
PASTA
Smaller pasta shapes like small shells or ditalini are our favorites in this soup. Other options include elbows, orzo, white, or brown rice or even diced potatoes. Whole wheat or gluten free pasta will work but the cooking time may need to be adjusted.
BROTH
Switch out the chicken broth for vegetable broth to keep it vegetarian or swap in some beef broth. Tomatoes add flavor to the broth. Sprinkle in some oregano, thyme, extra garlic, a squeeze of lemon juice or DIY Italian seasoning!
This instant pot minestrone soup recipe welcomes add-ins and leftovers! Make it even heartier by adding leftover beef, Italian sausage, chicken, or a bag of mini meatballs!
How to Make Instant Pot Minestrone Soup
Hearty and healthy, this soup is the perfect meatless meal for lunch or dinner.
- Saute onions, celery, & carrots in oil in the Instant Pot.
- Add remaining ingredients (per the recipe below) except for spinach.
- Cook on high pressure until tender then quick release.
- Discard bay leaf and stir in spinach.
Serve with shredded parmesan & fresh basil and crusty bread or focaccia bread.
Tips for Instant Pot Soup
- Important: Different brands and shapes of pasta will cook differently and can easily overcook. If you’d prefer, cook the soup as directed without the pasta. Turn the instant pot to saute and once boiling, add the pasta to the boiling soup until tender.
- If you plan on having leftovers, cook the pasta separately and add it to each serving.
- To make this soup low carb, swap the pasta for cauliflower and reduce or leave out the beans.
- For leftovers, store the pasta separately. It will soak up the broth if it is refrigerated overnight and become soggy.
- Cut zucchini a little thicker (about 1/2-inch) so it doesn’t overcook.
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
More Instant Pot Soups
Did your family love this Instant Pot Minestrone Soup? Be sure to leave a rating and a comment below!
Instant Pot Minestrone Soup
We love this easy Minestrone Soup loaded with healthy, colorful veggies and cooked in the Instant Pot!
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Turn a 6 qt Instant Pot onto SAUTÉ.
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Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
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Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
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Add remaining ingredients except for the spinach & basil if using.
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Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
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When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
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Remove the bay leaves and discard.
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Serve with shredded parmesan cheese and fresh basil or parsley if desired.
- Important: Different brands and shapes of pasta will cook differently and can easily overcook. If you’d prefer, cook the soup as directed without the pasta. After cooking, turn the instant pot to saute, and once boiling, add the pasta to the boiling soup until tender.
- If you plan on having leftovers, cook the pasta separately and add it to each serving.
- For leftovers, store the pasta separately. It will soak up the broth if it is refrigerated overnight and become soggy.
- Cut zucchini a little thicker (about 1/2-inch) so it doesn’t overcook.
Calories: 349, Carbohydrates: 60g, Protein: 19g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 1080mg, Potassium: 1317mg, Fiber: 12g, Sugar: 9g, Vitamin A: 7210IU, Vitamin C: 23mg, Calcium: 175mg, Iron: 6mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Entree, Instant Pot, Lunch, Main Course, Soup
Cuisine American, Italian
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