Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is a cozy, hearty, and veggie-packed Italian classic made easy in the pressure cooker. Bursting with colorful vegetables, beans, pasta, and herbs, this one-pot meal is wholesome, filling, and perfect for chilly evenings or make-ahead lunches. Best of all, it comes together quickly with minimal effort thanks to the Instant Pot.

Why You’ll Love This Recipe

• Cooks in a fraction of the time using the Instant Pot
• Loaded with vegetables, fiber, and plant-based protein
• Naturally vegetarian and easily made vegan or gluten-free
• Perfect for meal prep—tastes even better the next day
• One-pot cleanup and freezer-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Zucchini or yellow squash, chopped
• Green beans, chopped
• Diced tomatoes (canned, with juice)
• Tomato paste
• Vegetable broth
• Red kidney beans, drained and rinsed
• Cannellini beans or great northern beans, drained and rinsed
• Dried oregano
• Dried basil
• Bay leaf
• Salt
• Black pepper
• Small pasta (like ditalini or elbow)
• Baby spinach or kale (optional)
• Parmesan cheese (optional, for topping)
• Fresh parsley or basil (for garnish)

directions

1. Sauté the aromatics: Set the Instant Pot to Sauté mode. Add olive oil, then cook onion, carrots, and celery for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
2. Add the vegetables and seasonings: Stir in zucchini, green beans, tomato paste, diced tomatoes, kidney beans, cannellini beans, oregano, basil, bay leaf, salt, and pepper. Pour in the vegetable broth and stir to combine.
3. Pressure cook: Cancel Sauté mode. Secure the lid, set valve to Sealing, and cook on Manual/Pressure Cook (High) for 5 minutes.
4. Quick release: Once the timer goes off, carefully perform a quick release. Open the lid and stir.
5. Add pasta and greens: Set the Instant Pot back to Sauté mode. Stir in the pasta and simmer for 5–7 minutes, or until pasta is al dente. Stir in spinach or kale until wilted.
6. Finish and serve: Remove bay leaf. Ladle into bowls and garnish with chopped parsley or basil. Top with Parmesan if desired.

Servings and timing

This recipe serves 6–8.
Preparation time: 10 minutes
Cooking time: 5 minutes (plus time to pressurize and quick release)
Total time: 30–35 minutes

Variations

• Make it gluten-free: Use gluten-free pasta or omit it and add cooked rice or quinoa instead.
• Add protein: Stir in cooked sausage, shredded chicken, or crumbled tofu.
• Use different beans: Pinto beans, chickpeas, or black beans also work well.
• Low-carb option: Skip the pasta or use zucchini noodles.
• Add heat: A pinch of red pepper flakes adds a gentle kick.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave. Add a splash of broth or water if the pasta has absorbed some of the liquid.
This soup freezes well for up to 2 months—freeze without pasta for best texture, and add freshly cooked pasta when reheating.

FAQs

Can I use frozen vegetables?

Yes, frozen veggies like green beans, corn, or peas can be added directly—no need to thaw.

Do I have to use two kinds of beans?

No, feel free to use just one type or whatever you have on hand.

Can I cook the pasta with the soup under pressure?

It’s best to add pasta after pressure cooking to prevent it from becoming mushy.

What type of pasta works best?

Small shapes like ditalini, elbows, or small shells hold up well and are traditional in minestrone.

Can I use fresh tomatoes instead of canned?

Yes, about 4–5 chopped fresh tomatoes will work—though canned adds more richness.

Is this soup vegan?

Yes, just skip the Parmesan or use a dairy-free alternative.

Can I double this recipe in the Instant Pot?

You can double it in an 8-quart pot. Don’t go past the Max Fill line and adjust liquid and seasoning accordingly.

What if I don’t have an Instant Pot?

You can make this on the stovetop—simmer the veggies and broth for about 20–25 minutes, then add pasta and greens.

How do I make the soup richer?

Add a spoonful of tomato paste, a splash of balsamic vinegar, or a sprinkle of nutritional yeast.

Can I meal prep this?

Yes! Store in individual containers and reheat as needed. It also freezes beautifully.

Conclusion

Instant Pot Minestrone Soup is a comforting, wholesome classic made faster and easier with your pressure cooker. With hearty beans, tender vegetables, and a rich tomato broth, it’s a bowl full of warmth and nourishment. Whether you’re feeding the family, meal prepping for the week, or craving something cozy, this soup is always a winner.

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