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Instant Pot Minestrone Soup

Instant Pot minestrone soup is a bowl full of flavorful hearty beans, fire-roasted tomato broth, herbs, and chunky tender veggies. Top of this classic Italian soup with Parmesan shavings and serve with a side of crusty bread!

white bowl with minestrone soup
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Easy Minestrone in 30 Minutes

Instant Pot minestrone soup is a classic Italian-style recipe that has all the retro vibes (think vegetable soup as a kid!) and is still one of the most popular soups offered at restaurants like the Olive Garden.

Minestrone soup is loaded with veggies, pasta and beans in a tomato-based broth brimming with Italian seasoning. Making minestrone soup in Instant Pot is a convenient option as the pressure cooker imparts the same deep flavors of stovetop cooking but is ready in only 30 minutes!

This soup is a one-pot meal that is completely flexible with a variety of colorful vegetables, although this version is my absolute favorite. It’s simple, satisfying and there’s a reason why soups like this are perfect for busy weeknight dinners!

Why This Recipe Works

  • Ready in 30 minutes. Easy 30-minute meals are lifesavers in the kitchen on busy weeknights and this Instant Pot minestrone is no exception!
  • A one pot wonder. No need to cook the noodles separately in a different pot. Add them in with the veggies, broth and beans and they’ll get perfectly tender as the soup comes to pressure.
  • Veggie packed. Instant Pot minestrone soup is filled with good-for-you ingredients, with added nutrients and fiber from the mix of chopped veggies and beans.
  • Hearty comfort food: There is no need to go out to Olive Garden when you make this minestrone in the comfort of your own kitchen!

Instant Pot Minestrone Soup Ingredients

Mixed veggies, beans and pasta cook in a seasoned tomato broth to give this Instant Pot minestrone recipe it’s delicious flavor and texture. Check out what you’ll need to get started below.

chopped vegetables on cutting board

Find the full printable recipe with specific measurements below.

  • Vegetables: Minestrone is a veggie packed soup, so we love adding chopped onion, celery, carrots, potatoes and green beans.
  • Tomatoes: Diced fire roasted tomatoes add a nice kick and tomato paste gives the soup a bold tomato flour and a thicker consistency.
  • Italian seasoning: Use a store-bought blend or make your own homemade Italian seasoning by mixing together dried oregano, basil, thyme, rosemary, sage and parsley.
  • Garlic: Freshly minced garlic will give you the best flavor.
  • Broth: Use vegetable broth for vegan or vegetarian, or use chicken broth for a little more flavor.
  • Beans: White or kidney beans work great in this Instant Pot minestrone. Make sure to drain and rinse them well before using.
  • Pasta: Small pasta shells such as elbow or ditalini are the perfect size.

Ways to Customize Minestrone

  • For a little extra heat toss in some red pepper flakes.
  • If you can’t find fire-roasted tomatoes, using regular diced tomatoes is just fine.
  • Add in some spinach at the end and allow it to wilt from the residual heat.
  • Freshly grated parmesan adds an amazing finishing touch.
  • Topping it off with fresh basil gives it a vibrant herbaceous flavor.
  • If you want more veggies in your soup some of my favorites to add are zucchini, squash, corn, and bell peppers. You could add cauliflower or broccoli too.
  • Add meat for even more protein. Try shredded chicken, homemade meatballs (similar to meatball soup), cooked Italian sausage, or ground beef.

How to Make Minestrone Soup in Instant Pot

Made in one pot in just 30 minutes, this minestrone soup in Instant Pot will become one of your favorite easy dinner recipes to reach for again and again!

Showing how to make instant pot minestrone soup in a 4 step collage.
  • Sauté. Turn the Instant Pot to sauté mode and cook the onion, celery, carrots and garlic in the olive oil under fragrant and tender. Then turn the sauté mode off.
  • Stir. Pour in the broth, water, chopped veggies, tomatoes and tomato paste. Then stir in the beans, pasta and seasonings.
  • Cook. Cover with lid and close tightly. Turn the valve to the sealing position, then choose the high pressure setting. It will take about 20 minutes for the pot to reach pressure. Cook for 3 minutes, then let naturally release for 5 minutes. Use an oven mitt to turn the valve to release the remaining pressure.
  • Serve. Taste the soup and add more seasonings if needed. If you’re adding spinach, stir it in now to wilt. Then ladle the minestrone into bowls and top with freshly shaved parmesan and fresh basil.

Meal Prep

Portion it out and save it for the week or make a freezer meal out of it. If you are freezing it, leave out the pasta as it will get soggy. Add it in later.

ladle full of minestrone soup in instant pot

Expert Tips

  • Instant Pot Tips. If you haven’t yet checked out my post on how to use the Instant Pot, you should at some point. It’s not necessary for this recipe, but it’s still good to keep in mind!
  • Plan time accordingly. The pressure cooker works by computing the volume of what’s inside. There is a lot of soup in the pot, so it will take 20 minutes to come to pressure. Keep that in mind when you’re preparing for dinner.
  • Quick release. Releasing the pressure immediately by using the quick-release method can cause a bit of splatter, so be sure to use a wooden spoon to move the valve or use an oven mitt.
  • Not ready to eat yet? Keep the soup on the warm function until you’re ready to serve it. It’s a great way to make it ahead of dinner time.

Recipe FAQs

Is this soup gluten-free?

It is if you use gluten-free pasta or omit it altogether. You might even consider replacing it with quinoa or brown rice!

What can I serve with minestrone soup?

Sopping up the sauce with a piece of crusty French bread along with a side chopped salad is always a good idea. You could go restaurant-style and serve it with some copycat Olive Garden breadsticks.

Is Instant Pot minestrone soup vegan?

You can choose to make it vegan by using a vegetable broth rather than chicken broth.

Storing, Freezing, & Reheating

To store: Keep soup in an airtight container for up to 4 days in the fridge.

To reheat: You can reheat this using the sauté function on the Instant Pot, or warm it up in the slow cooker. Either one is great for keeping it warm for long periods. If it’s just a quick reheat, you can use the microwave or stove. Add a bit of broth if it’s become a little too thick.

To freeze: Transfer soup to a freezer-friendly bag or container, leaving room for expansion. Keep frozen for up to 3 months! Thaw in the fridge overnight. If you are reheating it from frozen, cook the pasta separately until al dente. When the soup is warmed up, add the pasta and mix it. Enjoy!

minestrone soup in bowl

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ladle full of minestrone soup in instant pot

Instant Pot Minestrone Soup

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Instant Pot minestrone soup is a bowl full of flavorful hearty beans, fire-roasted tomato broth, herbs, and chunky tender veggies. All it needs is some parmesan shavings to top it off and a side of crusty bread to sop up all those juices!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6



  • 1-2 Tablespoons olive oil
  • ½ cup finely chopped onion , more if desired
  • ½ cup finely chopped celery
  • 1 cup chopped carrots
  • 2-3 teaspoons minced garlic , about 4 cloves
  • 32 ounces vegetable broth , or chicken broth
  • 2 cups water
  • 2 cups diced potatoes
  • 1 cup green beans , cut into 1" pieces
  • 14 ounce can diced fire roasted tomatoes
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Kosher salt
  • 15 ounce can kidney beans , or white beans (drained and rinsed)
  • ¾ cup uncooked small pasta shells

Freshly ground pepper or red pepper flakes

    Optional: 1-2 cups baby spinach, freshly grated parmesan cheese, fresh basil


      • Heat the oil in the Instant Pot on sauté mode. Add the onion and cook for 2 minutes, or until translucent. Mix in the celery, carrots and garlic and cook an additional minute. Then press cancel to turn off the sauté mode.
      • Add in the broth, water, vegetables, tomatoes, tomato paste and stir together. Then add the beans and pasta, Italian seasoning and salt. Add desired amount of pepper (I added about 1/4 teaspoon).
      • Close the lid and turn the valve to the sealing position. Cook on high pressure for 3 minutes. The Instant Pot will take about 20 minutes to reach pressure before cook time begins. When the time ends, allow the pressure to remove naturally for 5 minutes and then use an oven mitt to turn the valve and release the pressure.
      • Salt and pepper to taste. Stir in spinach if desired and allow to wilt. Ladle into bowls and serve with parmesan cheese and fresh basil if desired.


      This recipe is great because you can add any vegetables you have on hand. You can even buy pre-chopped veggies to save on time.
      Here are some of my favorite vegetables to add additionally:
      • Squash
      • Zucchini
      • Peas
      • Corn
      • Bell peppers
      • Spinach or kale
      You could also add a protein if desired:
      • Shredded chicken
      • Mini meatballs 
      • Cooked Italian sausage 
      Storing: Stays fresh in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 3 months. If reheating from frozen, let thaw in fridge overnight and then cook the pasta separately until al dente and mix it in before serving. 


      Calories: 181kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1390mg | Potassium: 484mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4493IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Main Dish
      Cuisine: Italian
      Diet: Vegan, Vegetarian

      Did you make this recipe? Don’t forget to give it a star rating below!

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