If you’re craving a comforting, hearty soup that practically makes itself, you’re going to adore this Instant Pot Minestrone Soup Recipe. It’s warm, packed with fresh veggies, beans, and pasta, and comes together so fast thanks to the Instant Pot. I love this recipe because it’s a one-pot wonder — perfect for busy weeknights or cozy weekend lunches. Stick with me, and I’ll share my favorite tips to get this classic Italian soup just right every time.
Why You’ll Love This Recipe
- Speed Meets Flavor: Using the Instant Pot means your minestrone is ready in under an hour without any fuss, and that rich depth of flavor develops beautifully.
- Loaded with Goodness: Fresh vegetables, beans, and herbs provide nourishment, fiber, and a satisfying heartiness – it’s like a bowl full of comfort and nutrition.
- Customizable to Your Taste: Whether you want to go vegetarian, sneak in extra veggies, or swap pasta for gluten-free options, this recipe adapts effortlessly.
- Perfect for Any Occasion: It’s just as lovely for a family dinner as it is for meal prep – hearty, wholesome, and freezer-friendly.
Ingredients You’ll Need
Each ingredient in this Instant Pot Minestrone Soup Recipe plays a key role in bringing balance and flavor. I’ve found that fresh veggies combined with pantry staples like canned beans and crushed tomatoes make this soup both delicious and practical. When shopping, try to pick the freshest veggies you can find—your soup will taste that much brighter.
- Olive oil: Adds a lovely fruity richness and helps soften the veggies when sautéing.
- Butter: Just a touch to boost flavor and round out the soup’s depth.
- Onion: The aromatic base that builds flavor, I always use a yellow or sweet onion.
- Garlic: Minced fresh for that punch of savory warmth.
- Celery: Provides crunch and a subtle herbal note that harmonizes with the herbs.
- Carrots: Bring natural sweetness and beautiful color.
- Zucchini: Adds a mild earthiness, and it cooks perfectly in the Instant Pot without getting mushy.
- Fresh green beans: Give a crisp bite and unmistakable garden-fresh flavor.
- Crushed tomatoes: The tomatoey heart of this soup, adding tang and body.
- Chicken or vegetable broth: I often use veggie broth to keep it vegetarian-friendly; rich broth is key here.
- Red kidney beans: A hearty protein source that pairs beautifully with the softer white cannellini beans.
- White kidney (cannellini) beans: Creamy and mild, perfect for balancing textures.
- Elbow macaroni: Classic pasta shape that holds up well in the soup without overcooking.
- Italian seasoning: A blend that brings herbal warmth and Italian flair.
- Salt & pepper: To taste – seasoning is everything.
- Fresh basil: Torn or chopped fresh for a bright, fragrant finish.
- Freshly grated parmesan cheese: Adds umami richness when serving – optional but highly recommended.
Variations
One of the things I love about this Instant Pot Minestrone Soup Recipe is how easy it is to personalize. Over time, I’ve tried swapping a few ingredients to suit what’s in my pantry or my mood, and you can too! Feel free to tailor it to your own taste buds or dietary needs.
- Vegetarian/Vegan: Swap the chicken broth for vegetable broth, and skip the butter or use a plant-based alternative—still just as tasty and cozy.
- Grain Free: Replace elbow macaroni with spiralized zucchini or omit pasta entirely for a lower-carb twist.
- Extra Greens: Add spinach or kale just before serving by stirring it in after pressure cooking—your family will never guess you snuck in more veggies.
- Spicy Kick: Toss in red pepper flakes or a splash of hot sauce if you like a little heat. My husband loves this variation!
How to Make Instant Pot Minestrone Soup Recipe
Step 1: Sauté your aromatics with care
Start by turning on your Instant Pot to the sauté setting. Add the olive oil, butter, and chopped onion, then cook for about 4 minutes until the onions are translucent and fragrant. Stir in your minced garlic and let it cook for about 30 seconds—just enough to release aroma without burning. This step sets the stage for the whole soup, so don’t rush it!
Step 2: Add the tomatoes, broth, and veggies
Pour in the crushed tomatoes and chicken or vegetable broth. Then toss in the celery, carrots, zucchini, green beans, both kinds of beans, elbow macaroni, and Italian seasoning. Before you seal the lid, stir everything really well, making sure the pasta isn’t clumping or stuck to the bottom—this little trick helped me avoid one frustrating cleanup.
Step 3: Pressure cook and finish
Close the lid on your Instant Pot, turn the valve to sealing, and set it to cook on high pressure for 6 minutes. It’ll take around 15 minutes to come to pressure, so this is a great time to tidy up your prep area. When the timer beeps, do a quick release to let out the pressure. Give the soup a gentle stir, then season with salt and pepper to taste. Finally, stir in torn fresh basil and serve hot, with plenty of grated Parmesan on top if you like.
Pro Tips for Making Instant Pot Minestrone Soup Recipe
- Don’t Skip the Sauté: Those first few minutes really build flavor—try not to rush this step, it’s worth it.
- Prevent Pasta Clumps: Always stir after adding pasta and broth to ensure it stays submerged and separate.
- Beans Drain Strategy: Rinse canned beans well to reduce sodium and remove canning liquid flavors.
- Fresh Herbs Last: Add basil only after cooking to keep that bright, fresh pop of flavor.
How to Serve Instant Pot Minestrone Soup Recipe
Garnishes
I always top my bowls with freshly grated Parmesan—there’s just something about the salty umami that takes this soup up a notch. Sometimes I’ll add a drizzle of good olive oil or a few freshly cracked black peppercorns. A sprinkling of torn fresh basil or parsley at the end is my little ritual for a pop of color and brightness.
Side Dishes
My go-to side is a crusty baguette or some garlic bread to soak up every last drop. A simple green salad with a lemon vinaigrette pairs beautifully too—it balances the hearty soup with a bit of freshness.
Creative Ways to Present
For special occasions, I’ve served Instant Pot Minestrone Soup in rustic bread bowls, which the kids absolutely loved. Another fun idea is layering it in clear glass bowls to show off all the colorful veggies — it makes for such a cheerful presentation perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover minestrone soup stores beautifully in an airtight container in the fridge for up to 4 days. I usually cool it to room temperature before refrigerating. When I reheat, I stir it gently and add a splash of broth or water if it feels too thick.
Freezing
I’ve frozen this soup multiple times and honestly, it’s a lifesaver for busy weeks. Just cool completely, transfer into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.
Reheating
To reheat, I like to warm it slowly on the stovetop over medium heat, stirring occasionally. If it’s thickened too much, adding a bit of broth or water helps bring back that perfect soup consistency without losing flavor.
FAQs
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Can I make Instant Pot Minestrone Soup Recipe vegan?
Absolutely! Just swap the chicken broth for vegetable broth and replace butter with a plant-based oil or vegan butter. The beans and veggies give plenty of heartiness, so you won’t miss the dairy or meat flavors.
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How do I keep the pasta from overcooking in the Instant Pot?
I recommend stirring the pasta well into the broth before sealing the lid to prevent clumping. Also, stick to the 6-minute pressure cook time—pressure cooking longer can make the pasta mushy. Adding the pasta last-minute or right before serving is another option for a firmer bite.
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Can I use dried beans instead of canned?
You can, but it requires extra prep. Dried beans need to be soaked and cooked thoroughly before adding them to the soup, or else they won’t soften properly during the short pressure cook time. For ease and speed, canned beans are my favorite.
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Is this Instant Pot Minestrone Soup Recipe freezer friendly?
Yes! This soup freezes beautifully. Just be mindful that the pasta may absorb some liquid after freezing, so thin it out with a little broth when reheating if needed.
Final Thoughts
This Instant Pot Minestrone Soup Recipe is truly a staple in my kitchen—warm, nourishing, and so versatile. I love how quick it comes together and that it manages to feel homemade and special every time. If you’re looking for an easy yet wholesome meal that everyone in the family will reach for again and again, this is it. Give it a try and soon you’ll find it becoming a go-to comfort dish in your home too!
Print
Instant Pot Minestrone Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Low Fat
Description
A hearty and healthy Instant Pot Minestrone Soup packed with fresh vegetables, beans, and pasta, cooked quickly under high pressure to bring out rich flavors in a convenient and nutritious meal.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 sticks celery, chopped
- 3 medium carrots, peeled and sliced
- 1 small zucchini, chopped
- 1 cup fresh green beans, chopped
Liquids & Canned Goods
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
Other Ingredients
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, torn, to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Prepare Ingredients: Chop all vegetables and mince the garlic to have them ready for cooking.
- Sauté Aromatics: Press the sauté button on your Instant Pot, add olive oil, butter, and chopped onion. Cook for about 4 minutes until the onion softens and becomes translucent.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant.
- Add Liquids and Remaining Ingredients: Pour in the crushed tomatoes and chicken or vegetable broth. Then add the celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, elbow macaroni, and Italian seasoning. Stir well to combine.
- Prevent Sticking and Seal: Stir the mixture thoroughly, making sure the pasta is not sticking to the bottom of the pot. Close the Instant Pot lid and ensure the valve is set to sealing.
- Pressure Cook: Set the Instant Pot to cook on high pressure for 6 minutes. It will take approximately 15 minutes for the pot to come up to pressure before the cooking timer starts.
- Release Pressure and Season: When cooking is complete, perform a quick pressure release. Open the lid carefully, season the soup with salt and pepper to taste, and stir in torn fresh basil leaves.
- Serve: Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese for a flavorful finish.
Notes
- This Instant Pot minestrone soup recipe is both healthy and incredibly flavorful, providing a classic hearty vegetable soup in a quick and convenient way.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- Adjust the amount of pasta to your liking or substitute with gluten-free pasta if preferred.
- Feel free to add other seasonal vegetables or leafy greens like spinach for added nutrition.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 11 g
- Sodium: 974 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 5 mg
