If you’re craving a comforting, wholesome soup that comes together quickly and bursts with flavor, you absolutely need to try this Instant Pot Minestrone Soup Recipe. I’ve made this a dozen times, and it never disappoints—packed with vegetables, beans, and tender pasta, simmered into a cozy bowl of goodness that feels like a warm hug in every spoonful. Trust me, once you try this, it’ll become a go-to dinner for busy nights or when you just want a simple, satisfying meal.
Why You’ll Love This Recipe
- Speedy Convenience: Using the Instant Pot cuts down cooking time dramatically without sacrificing flavor.
- Loaded with Veggies: It’s bursting with fresh vegetables that bring texture and nutrients to every bite.
- Comfort in a Bowl: The tender beans and pasta soak up the rich tomato broth to create that classic minestrone warmth.
- Family Friendly: Whether you’re feeding kids or grownups, this soup wins hearts and empty bowls every time.
Ingredients You’ll Need
The combination of fresh veggies, hearty beans, and savory broth is what makes this Instant Pot Minestrone Soup Recipe so comforting. Don’t skip on fresh garlic and basil if you can — they really make the flavors pop!
- Olive oil: Adds a lovely richness and helps sauté the aromatics just right.
- Butter: I toss in butter alongside olive oil for a silky depth that balances the acidity of the tomatoes.
- Onion: The base for that classic soup aroma; chop it evenly for quick sautéing.
- Garlic: Minced fresh garlic wakes up the flavors—it only needs 30 seconds to bloom fragrant.
- Celery: Crunchy, fragrant, and essential for traditional minestrone texture.
- Carrots: Peel and slice for sweetness and color contrast.
- Zucchini: Adds a tender bite and balances the heartier ingredients.
- Green beans: Fresh, chopped green beans give a satisfying snap in every spoonful.
- Crushed tomatoes: The tomato base is what makes this soup hearty and full-bodied.
- Chicken or vegetable broth: Choose your preference—the broth infuses the whole soup with deep flavor.
- Red kidney beans: Drained canned beans keep prep easy and provide protein and fiber.
- White kidney (cannellini) beans: Adds creaminess and variety in bean texture.
- Elbow macaroni: The classic pasta shape that soaks up the broth without getting mushy.
- Italian seasoning: A simple blend that ties together all the herbs in this soup.
- Salt & pepper: Season to taste—you’ll want to adjust after cooking for the best balance.
- Fresh basil: Torn in right at the end for that herbal brightness that truly elevates the dish.
- Parmesan cheese: Grated on top just before serving—it’s my favorite finishing touch!
Variations
While I love the classic version, you can absolutely tweak this Instant Pot Minestrone Soup Recipe to fit your preferences. I encourage experimenting to make it your own—add your favorite veggies or make it plant-based with vegetable broth.
- Vegetarian Version: Swap chicken broth for vegetable broth and watch your vegetarian friends go crazy for it.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce—I’ve done this when I want an extra wake-up call for my taste buds.
- Swap Pasta: Use small shells or orzo if you don’t have elbow macaroni handy; just adjust cooking time accordingly.
- Seasonal Veggies: If zucchinis aren’t in season, try adding diced potatoes or butternut squash for a hearty twist.
How to Make Instant Pot Minestrone Soup Recipe
Step 1: Sauté your aromatics to build flavor
Start by turning your Instant Pot to sauté mode. Add the olive oil and butter, letting the butter melt down gently. Toss in the chopped onion, and sauté for about 4 minutes until it becomes translucent and soft—this is where your soup starts to get that comforting base aroma. Then add the garlic and sauté for just 30 seconds; be careful not to let it burn because garlic turns bitter quickly. This step is the secret to a flavorful broth later on.
Step 2: Add veggies, broth, beans, and pasta
Once your aromatics are ready, stir in the crushed tomatoes and broth. Then add celery, carrots, zucchini, green beans, both kinds of beans, elbow macaroni, and Italian seasoning. Before sealing the pot, I always stir everything thoroughly to make sure the pasta is submerged and not stuck at the bottom—this helps prevent any burning during pressure cooking.
Step 3: Pressure cook and finish
Seal the Instant Pot lid and set the valve to “sealing.” Select the high-pressure cooking setting and set the timer for 6 minutes. It will take about 15 minutes for the pot to come to pressure, so don’t worry if it seems like nothing’s happening right away. When the timer goes off, perform a quick release by carefully turning the valve to “venting.” Once the pressure has fully released, open the lid, season with salt and pepper to taste, and stir in fresh torn basil. Ladle into bowls and sprinkle generously with freshly grated parmesan cheese.
Pro Tips for Making Instant Pot Minestrone Soup Recipe
- Don’t Skip Stirring Before Sealing: I learned the hard way that pasta stuck to the bottom during pressure cooking can trigger a burn warning—stir well!
- Quick Release for Perfect Pasta: Using a quick pressure release stops the pasta from overcooking and getting mushy.
- Fresh Basil at the End: Adding basil after cooking preserves its bright flavor and aroma, making the soup shine.
- Use Good Quality Broth: The broth is the backbone here, so choose a flavorful stock for the best results.
How to Serve Instant Pot Minestrone Soup Recipe
Garnishes
I always finish my bowls with a generous sprinkle of freshly grated parmesan cheese. Sometimes I add an extra few torn basil leaves on top for that pop of green and fresh herbiness. A drizzle of good olive oil or a pinch of red pepper flakes on the side can elevate it further based on your mood.
Side Dishes
My family loves this soup alongside warm, crusty bread or garlic breadsticks for dipping. A simple green salad with lemon vinaigrette also pairs beautifully, balancing the hearty soup with something light and fresh.
Creative Ways to Present
For special occasions, I like to serve the soup in mini hollowed-out bread bowls—it turns an everyday meal into something a bit memorable and festive. Another fun idea is layering the soup in clear mugs or glasses for a party setting, showcasing all the colorful veggies and beans.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover soup in airtight containers in the fridge. It keeps beautifully for up to 4 days, and the flavors meld even more overnight! Just give it a good stir before reheating.
Freezing
This Instant Pot Minestrone Soup Recipe freezes wonderfully. I portion it into freezer-safe containers or bags and thaw in the fridge overnight when ready to enjoy. A quick reheat on the stove works best for maintaining the fresh veggie texture.
Reheating
When reheating, I prefer warming the soup gently on the stovetop over medium heat, adding a splash of broth or water if it feels thick. Microwave works in a pinch, but stirring halfway through helps it heat evenly without drying out.
FAQs
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Can I make this Instant Pot Minestrone Soup Recipe vegan?
Absolutely! Just swap the chicken broth for a rich vegetable broth and omit the butter, using extra olive oil instead. The beans and veggies keep it filling and flavorful without any meat or dairy.
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Can I use dried beans instead of canned?
You can, but you’ll want to soak and pre-cook them first since the cooking schedule here is designed for canned beans. Alternatively, you can cook dried beans in the Instant Pot beforehand and then add cooked beans at the end.
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How do I prevent the pasta from overcooking?
The quick pressure release right after cooking stops the pasta from continuing to cook and becoming mushy. Also, don’t let the soup sit on ‘keep warm’ for too long once it’s done.
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Can I freeze this soup with the pasta?
It’s better to freeze the soup without the pasta, as pasta can change texture after freezing and reheating. You can cook fresh pasta separately when you’re ready to eat and add it to reheated soup.
Final Thoughts
This Instant Pot Minestrone Soup Recipe is truly a kitchen lifesaver and a family favorite. I love how effortlessly it brings together so many fresh ingredients into a single pot with minimal mess. Whether you’re feeding a crowd or just craving some cozy homemade soup, you’ll enjoy how this recipe fills your home with incredible aromas and your belly with wholesome comfort. Give it a shot—I promise it’ll become one of your countertop staples.
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
This Instant Pot Minestrone Soup is a hearty, healthy, and incredibly flavorful classic Italian vegetable soup made quickly using an electric pressure cooker. Packed with fresh vegetables, beans, and pasta, it delivers comforting warmth with rich tomato-based broth, enhanced by fresh basil and parmesan cheese.
Ingredients
Vegetables
- 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
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
- Prep Ingredients: Prepare all vegetables by chopping onion, celery, zucchini, and green beans. Peel and slice carrots, and mince garlic.
- Sauté Vegetables: Turn on the Instant Pot to the sauté function. Add olive oil, butter, and chopped onion. Cook for about 4 minutes until onion softens.
- Add Garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add Liquids and Remaining Ingredients: Add crushed tomatoes and chicken or vegetable broth to the pot. Then add celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, elbow macaroni, Italian seasoning, salt, and pepper. Stir well to combine and ensure pasta doesn’t stick to the bottom.
- Pressure Cook: Close the Instant Pot lid, make sure the valve is set to sealing. Set the pressure cooker to high pressure for 6 minutes. It will take around 15 minutes to come to pressure before cooking begins.
- Release Pressure: When the cooking cycle ends, perform a quick release to let out the steam safely.
- Finish and Serve: Open the lid carefully. Stir in fresh torn basil. Adjust seasoning with additional salt and pepper if needed. Serve hot with freshly grated parmesan cheese sprinkled on top.
Notes
- This recipe is both hearty and healthy, making it perfect for a comforting meal.
- Using the Instant Pot drastically reduces cooking time while developing deep flavors.
- You can substitute chicken broth with vegetable broth to make it vegetarian.
- Fresh basil and parmesan add a lovely finishing touch that elevates the taste.
- Ensure to stir the soup before sealing to prevent pasta sticking to the bottom and burning.
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
