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!
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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. It’s a soup we all grew up on and yet no two families make it the same which is perfect for days you want to switch it up and a great way to throw in any veggies you’ve got in your kitchen.
Minestrone soup is loaded with veggies in a tomato-based broth brimming with Italian seasoning and the addition of pasta and beans gives it the heartiness and texture of a complete meal. Making minestrone soup in Instant Pot takes just 30 minutes and the pressure cooking infuses the flavors of the veggies, the broth, and the fire-roasted tomatoes even more.
This soup is a one-pot meal that is completely flexible, although this version is my absolute favorite. It’s simple, satisfying and there’s a reason why soups like this are here to stay!
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.
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.
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!
- 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.
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.
- 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.
It is if you use gluten-free pasta or omit it altogether. You might even consider replacing it with quinoa or brown rice!
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!
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Instant Pot Minestrone Soup
- Instant pot , I use a 6 quart
- 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.
- Bell peppers
- Spinach or kale
- Shredded chicken
- Mini meatballs
- Cooked Italian sausage
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!