If you’re craving a warm, comforting bowl that’s packed with veggies, beans, and pasta all in one pot, you’re going to absolutely love this Instant Pot Minestrone Soup Recipe. It’s my go-to when I want something hearty but not heavy, and what’s better than letting your Instant Pot do the hard work for you? Stick around—I’m sharing all my tips and tricks to get this soup perfect every time!
Why You’ll Love This Recipe
- Super Quick and Easy: The Instant Pot makes this hearty soup come together in under an hour with minimal hands-on time.
- Totally Versatile: You can swap veggies or beans to suit your taste or pantry, making it perfect for what you have on hand.
- Healthy and Satisfying: Loaded with fiber-rich beans and fresh vegetables, it’s nourishing without feeling heavy.
- Family Favorite: My crew asks for this soup again and again, especially on chilly nights when comfort food calls.
Ingredients You’ll Need
I love how these ingredients blend to create a rich, flavorful soup that feels fresh but filling. Plus, most of them are staples, so it’s easy to whip up anytime—just check your pantry before you shop!
- Olive oil: Adds a lovely, subtle richness and helps sauté the aromatics.
- Butter: Just a touch to deepen the flavor and give the soup a silky texture.
- Onion: Always classic for that savory base, go for a medium one for just the right balance.
- Garlic: I use fresh cloves minced finely to really boost the flavor.
- Celery: Chop it small—this adds a subtle crunch and that unmistakable minestrone vibe.
- Carrots: Peeled and sliced thin to soften nicely during cooking.
- Zucchini: Offers a delicate freshness and keeps things bright.
- Green beans: Fresh and chopped, but frozen works fine too in a pinch.
- Crushed tomatoes: I prefer canned for consistent tanginess and texture.
- Chicken or veggie broth: Use whatever you like to keep it vegetarian or boost the flavor with chicken broth.
- Red kidney beans: Drained and rinsed, they bring great color and substance.
- White kidney (cannellini) beans: Adds creaminess and protein to the mix.
- Elbow macaroni: The perfect pasta shape for slurping up in soup without overpowering it.
- Italian seasoning: A pinch ties the herbs and veggies together with classic flavors.
- Salt & pepper: To taste—season gradually and adjust at the end.
- Fresh basil: Torn right before serving for a burst of fresh, herbal brightness.
- Parmesan cheese: I like to grate it fresh—adds that salty, nutty kick everyone loves.
Variations
One of the best things about this Instant Pot Minestrone Soup Recipe is how easy it is to tweak for your preferences or whatever’s in the fridge. I often switch things up to keep it interesting or accommodate dietary needs.
- Vegetarian version: Swap chicken broth for vegetable broth, and leave out butter or replace it with olive oil to keep it fully plant-based—this trick made a big difference when my sister visited as a vegetarian.
- Gluten-free swap: Use gluten-free pasta or spiralized veggies instead of elbow macaroni. I’ve done this for a gluten-sensitive friend, and she loved it just as much!
- Add greens: Stir in chopped spinach or kale right after pressure cooking for an extra nutrient boost. My kids don’t even notice!
- Spicy kick: A pinch of crushed red pepper or chopped jalapeños turns it into a lively soup perfect for when you want a little heat.
How to Make Instant Pot Minestrone Soup Recipe
Step 1: Sauté the aromatics
Start by setting your Instant Pot to the sauté function. Toss in the olive oil, butter, and chopped onion. Cook for about 4 minutes, stirring occasionally, until the onions are soft and slightly translucent. I love this step because it develops such a lovely base flavor for the soup. Then add the minced garlic and cook for just 30 seconds more—you want that garlic fragrant but not burned, which can turn bitter.
Step 2: Add veggies, beans, broth, and pasta
Next, pour in the crushed tomatoes and broth right over the sautéed aromatics. Then add the celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, elbow macaroni, and Italian seasoning. Before sealing the lid, stir everything to make sure the pasta doesn’t stick to the bottom—this is a game changer. Trust me, it avoids the dreaded burn notice on your Instant Pot and keeps things cooking evenly.
Step 3: Pressure cook and finish
Close the lid, turn the valve to “sealing,” and set your Instant Pot to cook at high pressure for 6 minutes. It usually takes about 15 minutes for it to come to pressure, which is the perfect time to tidy up or prepare your garnishes. When the timer beeps, do a quick release by carefully switching the valve to “venting.” Open the lid, season with salt and pepper to taste, and stir in fresh torn basil—this last addition brightens it up beautifully. Serve hot, with freshly grated parmesan cheese sprinkled generously on top. I absolutely love how this turns out—comfort in a bowl with minimal fuss!
Pro Tips for Making Instant Pot Minestrone Soup Recipe
- Prevent Pasta Sticking: Always stir the pasta into the broth before sealing the lid to avoid that dreaded Instant Pot burn error.
- Use Fresh Herbs Last: Add fresh basil or parsley at the end to keep their vibrant flavor and color—cook them too long and they lose their magic.
- Don’t Overcook: Minestrone pasta softens quickly under pressure—six minutes is just right for tender but not mushy noodles.
- Adjust Seasoning After Cooking: Broth and beans can vary in saltiness; taste the soup last and add salt slowly to get it just right.
How to Serve Instant Pot Minestrone Soup Recipe
Garnishes
I always top my bowls with freshly grated parmesan and torn fresh basil leaves—it adds that lovely salty, creamy complexity and a pop of bright green. Sometimes, I sprinkle a little chili flake for a gentle kick or drizzle a touch of good-quality olive oil for extra richness. It turns a casual meal into something a bit special.
Side Dishes
Serving this with crusty bread or garlic toast completes the meal perfectly. On occasion, I’ve paired it with a simple green salad dressed in lemon vinaigrette to keep everything fresh and light. It’s a balanced dinner that feels cozy yet wholesome.
Creative Ways to Present
Once, I served the soup in mini bread bowls for a dinner party, which made for a fun, interactive way to enjoy it. For a casual weeknight, I simply ladle it into big mugs for a cozy soup-and-movie night. You can also layer the garnishes buffet-style so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the soup tastes even better the next day once the flavors have melded. Just be aware the pasta will soak up more broth as it sits, so you might want to add a splash of broth or water when reheating.
Freezing
Freezing this soup works well, but I recommend undercooking the pasta slightly before freezing—it holds up better when reheated. When you reheat, add a little liquid so it loosens back up and tastes fresh.
Reheating
Heat leftovers gently on the stove over medium-low heat, stirring occasionally and adding broth or water as needed to reach your desired consistency. Microwave works too for quick meals—I just make sure to cover the bowl and stir halfway through to heat evenly.
FAQs
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Can I make this Instant Pot Minestrone Soup Recipe vegan?
Absolutely! Just swap out the chicken broth for vegetable broth and replace butter with extra olive oil to keep it fully vegan while still tasting amazing.
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What if I don’t have elbow macaroni? Can I use other pasta?
Yes! Small pasta shapes like ditalini, small shells, or even broken spaghetti work great in this soup. Just keep an eye on cooking times if you try a different pasta.
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How do I avoid the burn error on my Instant Pot?
Make sure to stir the soup well before sealing the lid, especially making sure pasta isn’t stuck to the bottom. Adding enough liquid and avoiding thick sauces at the bottom helps prevent the burn notice.
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Can I add meat to this soup?
Definitely! Cooked Italian sausage or shredded chicken can be stirred in before pressure cooking for extra protein and flavor.
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How long does this soup keep in the fridge?
Stored properly in an airtight container, it stays fresh for up to 4 days. Just reheat gently to keep that perfect texture.
Final Thoughts
This Instant Pot Minestrone Soup Recipe has been such a staple in my kitchen, especially on nights when I want something nourishing without much fuss. I love that it’s packed with veggies, beans, and pasta that the whole family actually enjoys—and making it in the Instant Pot means dinner is ready so much faster than simmering on the stove for hours. Give it a try, and I promise you’ll reach for this recipe again and again for a bowl of pure comfort and flavor.
Print
Instant Pot Minestrone Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes (6 minutes pressure cooking plus 6 minutes sautéing and pressure release time)
- Total Time: 47 minutes (including Instant Pot pressurization and prep)
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Low Fat
Description
This Instant Pot Minestrone Soup is a hearty and healthy classic Italian vegetable soup, packed with fresh vegetables, beans, and pasta. Made effortlessly in an electric pressure cooker, it combines savory flavors and wholesome ingredients for a comforting meal that’s perfect year-round.
Ingredients
Vegetables & Aromatics
- 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
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
Beans & Pasta
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
- 3/4 cup uncooked elbow macaroni
Fats & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
- Fresh basil, torn, to taste
- Freshly grated parmesan cheese, to taste
Instructions
- Prep Ingredients: Chop all the vegetables, mince the garlic, and drain the beans. Measure out the broth and other ingredients so they’re ready to go.
- Sauté Aromatics: Turn on the Instant Pot’s sauté mode. Add olive oil, butter, and chopped onion. Cook for 4 minutes until the onion softens and becomes fragrant.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma without burning.
- Add Liquids and Remaining Ingredients: Pour in the crushed tomatoes and chicken or vegetable broth. Then add celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, uncooked elbow macaroni, and Italian seasoning. Stir everything well to combine.
- Prevent Sticking and Pressure Cook: Stir well to ensure the pasta isn’t sticking to the bottom of the pot. Close the Instant Pot lid and seal the valve. Set to cook on high pressure for 6 minutes. The pot will take around 15 minutes to reach pressure before cooking the soup.
- Release Pressure and Season: When the cooking cycle ends, perform a quick pressure release. Open the lid carefully. Stir the soup and season with salt and pepper as needed.
- Finish and Serve: Stir in fresh torn basil leaves for brightness. Serve each bowl hot topped with freshly grated parmesan cheese.
Notes
- This recipe is a healthy, flavorful take on classic minestrone, made quicker with an Instant Pot.
- You can use vegetable broth for a vegetarian version or chicken broth for added depth.
- Adjust the amount of pasta depending on your preference for thickness.
- Fresh basil must be added at the end to preserve its flavor and color.
- Parmesan cheese adds savory richness—omit for vegan adaptation or replace with nutritional yeast.
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
