Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is an easy Italian soup recipe made with fresh vegetables, beans and pasta in a light tomato broth. Perfect for a quick lunch or dinner!

I made this super easy minestrone soup in the Instant Pot pressure cooker for lunch the other day, and it was absolutely delicious! It's loaded with fresh veggies and plant-based protein, so it's healthy, too!

Minestrone has always been one of my favorite soups to order at the Olive Garden and other Italian restaurants. But like my Zuppa Toscana and Broccoli Cheese Soup, it's incredibly quick and easy to make at home -- a lot cheaper, too!

What's in Minestrone Soup

This is pretty much a clean-out-your-pantry kind of soup recipe that's very easy to customize. You can also use fresh vegetables in season or frozen if that's what you have. Here are the ingredients I use:

• Chopped onion, carrots, celery and garlic for flavor
• Vegetable or chicken broth
• Canned diced tomatoes
• Tomato paste -- you can control the amount
• Canned beans -- canellini and garbanzo or kidney beans
• Fresh kale and green beans, or spinach or zucchini
• Short pasta -- shells, ditalini or tubetti
• Spices

How to Make Minestrone Soup in the Instant Pot

First, sauté the onions, carrots, celery and garlic until just soft. I use olive oil, but vegetable oil or butter would also work.

It helps to have all of your fresh ingredients chopped and ready to go. To save time, you can even chop up the veggies earlier in the day. I like to keep chopped onions in the freezer -- it's a huge timesaver!

Then, hit cancel to turn the pot off while you add the other ingredients. Note that cannellini beans get super soft. If you want firmer beans, add them after pressure cooking.

I love garbanzo beans, so that's what I used. Red kidney beans also work well in this soup.

Add the fresh green beans last, and don't stir them in. This helps keep them from getting too soft.

Pressure cook the soup for just 3 minutes. It does take about 15 minutes to reach pressure and the soup begins to cook as it heats up.

Stir the fresh kale into the soup after it's done. Kale wilts quickly, and the heat from the soup is enough to cook it. Same goes for fresh spinach or zucchini if you're using that.

I use just a quarter cup of dried pasta here, so I pressure cook it along with the soup. If you want to use more pasta, I recommend adding already cooked pasta after the soup cooks.

That way, the pasta won't absorb too much liquid. If you have leftovers, the pasta tends to absorb the broth as it sits!

Or, you can serve the pasta along with the soup and let people add as much as they want.

How to Store the Soup

Store leftover minestrone soup in a covered container in your fridge. It will keep for about 4 days, although the fresh beans and kale will get softer the longer it sits.

For longer storage, freeze the soup in a freezer safe container or freezer bag. You can thaw it in the fridge and reheat on the stove or in the microwave for smaller portions.

Recipe

Instant Pot Minestrone Soup

Published by Dee

Instant Pot Minestrone Soup is an easy Italian vegetarian soup recipe made with fresh vegetables, beans and pasta in a light tomato broth. Perfect for a quick lunch or dinner!

5 from 5 votes

Print Recipe Share by Email

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 3 minutes mins

pressure time 15 minutes mins

Total Time 33 minutes mins

Course Main, Soup

Cuisine European American, Italian

Servings 8

Calories 202 kcal

Equipment

• Instant Pot Pressure Cooker

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped, white or yellow
• 1 cup thinly sliced carrots about 2 whole
• 2 medium celery stalks chopped
• 2 cloves garlic chopped
• 32 ounces low sodium vegetable broth or chicken, about 4 cups
• 15 ounce canellini beans rinsed and drained
• 15 ounce garbanzo beans rinsed and drained
• 28 ounce can diced tomatoes not drained
• 2 tablespoons tomato paste
• ¼ cup dried pasta tubetti, ditalini or small shells
• 1 cup fresh green beans cut or frozen
• 2 teaspoons Italian seasoning
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 cups chopped kale or spinach

Instructions

 

• Hit SAUTÉ on the Instant Pot. Add the olive oil, carrots, celery, onion and garlic, and cook until just soft
• Hit CANCEL. Stir in the broth, making sure nothing is sticking to the bottom of the pot. Add the canned beans, diced tomatoes and tomato paste. Don't stir
• Add the green beans, Italian seasoning, sea salt, pepper. Place lid on pot, make sure valve is set to sealing position (depending on what model you have) and hit PRESSURE COOK for 3 minutes
• Pot will take a few minutes to reach pressure, then count down and cook. When pot beeps, do a quick release or controlled release to prevent liquid from squirting out.
• When pin drops, carefully remove lid, and stir. Stir in fresh kale or spinach, if using.

Notes

Add canellini (white beans) after pressure cooking if you like firmer beans.

Can also add 1 cup cooked pasta after pressure cooking or serve pasta on the side.  

 

Nutrition information is estimated. Please do your own calculation to fit special diets.

Nutrition

Calories: 202kcalCarbohydrates: 36gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 458mgPotassium: 569mgFiber: 10gSugar: 8gVitamin A: 4180IUVitamin C: 34mgCalcium: 139mgIron: 5mg

Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

Stovetop Directions

Mom and Grandma always made this classic vegetable soup on the stove, but it's a lot faster to make in your Instant Pot!

To make minestrone soup on the stove, you can follow the same basic process. After you sauté the first few ingredients, stir everything together except the fresh kale, and allow to simmer on the stove until hot. Stir in the kale before you're ready to eat!

More Instant Pot Soup Recipes

• Easy Instant Pot Turkey Soup
• Hearty Instant Pot Kielbasa Cabbage Soup
• Instant Pot Cabbage Roll Soup
• Instant Pot Lemon Chicken Soup