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Instant Pot Minestrone soup

Instant Pot Minestrone Soup

  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 min + time to come to pressure
  • Yield: 10 servings 1x
  • Category: soup
  • Method: pressure cooker


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.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in spinach and parmesan cheese for about a minute.
  6. Serve immediately topped with fresh parmesan cheese.


  • Serving Size: 1/10th of recipe
  • Calories: 157
  • Fat: 3
  • Carbohydrates: 27
  • Fiber: 8
  • Protein: 7

Keywords: minestrone soup, instant pot minestrone, instant pot soup