Instant Pot Minestrone Soup
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One bite of this Instant Pot Minestrone Soup and you’ll be geared up and ready for more. A warm and hearty soup that is a meal all its own! Thanks to the instant pot this classic soup comes together quickly and easily.
Pair with a slice of warm fresh bread or enjoy it in its perfectly simple form. This comfort soup recipe is loaded full of goodness and nutrients!
Minestrone Soup is perfect for winter!
But not just winter. It’s also excellent for spring, summer, and fall, too. Let’s just all agree that you can literally eat soup any time of the year that you want to – and even ask for seconds if you want.
I’m a fan of soup that is less liquid base and more hearty, and this is why this simple Instant Pot Minestrone recipe is always at the top of my list.
All you need to do once you cook this up in the Instant Pot is put on your comfy socks, grab a good book, light the fire in the fireplace, and snuggle down.
Why Make this Instant Pot Minestrone Soup Recipe
- Great way to add veggies. Looking for a simple way to sneak in some extra veggies? This soup will do that time and time again.
- Feeds a crowd. The Instant Pot can hold a lot and makes sure that there’s some for leftovers, too.
- One-pot cooking is the best for cleaning up.
Ingredients + notes in Minestrone Soup
(Ingredients at a glance, you’ll find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Olive oil | For sauteing the onions. You can use butter or other types of oil if you prefer.
- Onion | White or yellow onion will work for this recipe.
- Carrots | Baby carrots chopped up or regular-sized carrots cleaned and peeled are perfect.
- Celery | Bite-sized pieces of carrots add such a nice crunch.
- Zucchini | Make sure to not peel the zucchini – just wash it really well.
- Tomatoes | You can use crushed or diced tomatoes for this recipe.
- Herbs and Seasonings | Such as an Italian seasoning blend, thyme, salt, and pepper- all add great flavor!
- Canned Beans | you’ll want 2 different types. I like to use Red kidney beans – these do great in the Instant Pot because they hold their shape well and Garbanzo beans (chickpeas) – garbanzos and kidney beans are full of healthy fiber, protein, and fats.
- Vegetable broth | Make sure to get low sodium if you’re trying to cut back on salt.
- Pasta | Mini shell pasta is perfect for this recipe. But small elbow or Ditalini pasta is great as well.
- Spinach | The spinach is added at the very end of the cooking time. I also think that adding kale would be a great option as well.
- Parmesan cheese | Parmesan adds a delicious nutty flavor to the soup. (Even better, if you have a parmesan rind, just toss it into the soup before cooking.)
How to make Minestrone Soup in the Instant Pot
- Press the Sauté button on the Instant Pot. Allow the pot to warm up and cook the onion for 3-5 minutes with olive oil.
- Next, add the carrots, celery, zucchini, tomatoes, herbs, salt, pepper, kidney beans, chickpeas, vegetable broth, and enough water to just submerge the vegetables (if needed), and stir for about 5 minutes.
- Add in the pasta and cancel the Sauté feature. Ensure the vent is closed and seal the lid on the Instant Pot. Press the Manual Setting, adjust the time for 5 minutes, and press start.
- Once the cooking is complete, do a Quick Release by carefully turning and opening the vent, and shut off the Keep Warm setting by hitting cancel.
- Stir in spinach and parmesan cheese for about a minute.
- Serve immediately topped with fresh parmesan cheese.
Recipe Tips:
When storing the soup in the fridge, the pasta will begin to soak up the broth. If you plan to serve as leftovers throughout the week, I recommend cooking the pasta separately and storing it in a separate container. Then you can just add the past before serving.
Variationsons on this Instant pot Minestrone Soup Recipe:
- Substitute Swiss chard or baby kale for the spinach
- Add more veggies like cabbage, green beans, or butternut squash.
- Omit the pasta for a low-carb version.
- Bump up the protein by adding meatballs, or sausage.
FAQ’S
Is Minestrone Soup Healthy?
It is a great option when you’re trying to boost your nutrients. You can leave out the pasta as well to cut down on carbs and add in even more veggies.
The great thing about this soup is that it’s versatile which gives you plenty of great options.
Can This Minestrone Soup Be Made In The Slow Cooker?
Yes! Here are the Slow Cooker Instructions:
- Add all the ingredients to the slow cooker, with the exception of the pasta, zucchini, beans, and spinach. Slow Cook on low heat 6-8 hours or high 3-4 hours.
- After cook time, add in beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes, or until pasta is tender. Stir in the spinach and cook for an additional 5 minutes until heated through. Serve warm topped with optional parmesan cheese.
Can this recipe be made on the stovetop?
Yes! To make this Minestrone soup on the stove top, follow these instructions:
Add olive oil to a large Dutch oven or stockpot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring often, until the vegetables have softened and the onions are translucent. Next, add zucchini, tomatoes, herbs, salt, pepper, kidney beans, chickpeas, vegetable broth, and enough water just to submerge the vegetables (if needed), stir, and cook for about 5 minutes.
Raise heat to medium-high and bring the mixture to a boil; reduce heat and simmer for 15 minutes. Add the pasta, and continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente.
At the end of the cooking time, stir in spinach and parmesan cheese and cook for about another minute. Serve and garnish with more parmesan.
Can You Overcook Soup In The Instant Pot?
There are definitely some ingredients that will turn to mush in the instant pot if cooked too long. (Think pasta, veggies, beans) That is why they are added at the end, for only 5 minutes.
Is This Soup Recipe Gluten-Free?
It can be if you make sure your broth is gluten-free and you use gluten-free pasta.
How To Store This Minestrone Soup?
Let the soup cool completely and then store it in an airtight container. Keep it in your fridge for up to 5 days.
Can You Freeze Instant Pot Minestrone Soup?
Yes, it is possible to freeze this soup, however, this is a soup that is much better to eat fresh or as leftovers within a few days. If you choose to freeze the leftovers, freezing the pasta with the rest of the ingredients can cause a mushy texture. So if you are making this soup with the intention to freeze, I recommend cooking the pasta separately and adding it to the soup after reheating.
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More Soup Recipes
- Easy Loaded Baked Potato Soup for One (in the microwave)
- Instant Pot Cream of Tomato Soup Recipe
- Low Carb Green Chile Enchilada Soup
Tried this Minestrone Soup recipe?
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Print
Instant Pot Minestrone Soup
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 min + time to come to pressure
- Yield: 10 servings 1x
- Category: soup
- Method: pressure cooker
Description
This Instant Pot Minestrone Soup Recipe is hearty and healthy, loaded with vegetables, beans, and pasta, and can be on your table in less than 30 minutes.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 zucchinis, quartered thick (about 1 cup)
- 1 28oz can diced or crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 19oz can red kidney beans, drained and rinsed
- 1 19oz can chickpeas, drained and rinsed
- 4 cups low sodium vegetable broth
- 1 cup water, if desired
- 3/4 cup mini shell pasta, uncooked
- 1 handful spinach, chopped
- 2 tablespoons grated parmesan cheese
- fresh parmesan cheese, garnish, optional
Instructions
- Press the Sauté button on the Instant Pot. Allow the pot to warm up and cook the onion for 3-5 minutes with olive oil.
- Next, add the carrots, celery, zucchini, tomatoes, herbs, salt, pepper, kidney beans, chickpeas, vegetable broth, and enough water to just submerge the vegetables (if needed), and stir for about 5 minutes.
- Add in the pasta and cancel the Sauté feature. Ensure the vent is closed and seal the lid on the Instant Pot. Press the Manual Setting, adjust the time for 5 minutes, and press start.
- Once the cooking is complete, do a Quick Release by carefully turning and opening the vent, and shut off the Keep Warm setting by hitting cancel.
- Stir in spinach and parmesan cheese for about a minute.
- Serve immediately topped with fresh parmesan cheese.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 157
- Fat: 3
- Carbohydrates: 27
- Fiber: 8
- Protein: 7
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