Instant Pot Minestrone Soup is a healthy comforting meal that is packed with vegetables. You can make this homemade hearty soup in a pressure cooker in just under 30 minutes!
When it’s cold outside and you are craving a filling comforting meal, you should make this amazing Instant Pot Minestrone Soup. It’s an absolutely delicious hearty recipe that is loaded with different vegetables, like beans, zucchini, green beans, and many more. Plus, you can make it in your pressure cooker in just under 30 minutes!
This is a list of the veggies I like to use in Instant Pot Minestrone Soup. But feel free to add any vegetable or beans you like or have in the house.
- Yellow onion
- Celery
- Garlic
- Carrots
- Zucchini
- Kidney beans
- Cannellini beans
- Green beans
- Kale
If you want a vegan or low-carb version, you can skip the pasta and add chickpeas instead.
How to make Instant Pot Minestrone Soup
Set the Instant Pot on “SAUTE” and add olive oil.
When the oil is hot, add diced onions and celery. Cook for about 5-7 minutes, until they are translucent and softened.
Add minced garlic and cook for another minute, then press the “CANCEL” button.
Add diced tomatoes, carrots, zucchini, bay leaves, vegetable broth, water, shell pasta, kidney beans, and cannellini beans. Stir and close the lid. Make sure that the venting knob is set to “SEAL”.
Cook for 5 minutes on “HIGH” pressure, then do a quick pressure release.
After the pressure is released, open the lid and stir the soup.
Press again the “SAUTE” button and bring the soup to boil. Add chopped kale and green beans. Stir and let it cook for another 5 minutes.
Taste the soup and add more salt if needed.
FREQUENTLY ASKED QUESTIONS:
How long does minestrone soup last in the fridge?
After you cook the soup and cool it off, you can put it in an air tight container and refrigerate for 3-4 days.
Can you freeze Minestrone Soup?
Yes! But here is the thing. If you know you will freeze the soup, don’t add pasta to it, it won’t hold up in the freezer. Instead, cook the pasta separately and add it to the soup when you decide to reheat it later.
MORE INSTANT POT RECIPE YOU MIGHT LIKE:
- Instant Pot Barley Soup
- Instant Pot Chicken Soup
- Instant Pot Pot Roast
- Instant Pot Turkey Meatballs
- Instant Pot Chicken Wings
- Instant Pot Boneless Short Ribs
- Instant Pot Penne Alfredo
- Instant Pot Mashed Potatoes
- Instant Pot Hard Boiled Eggs
- Instant Pot Lentil Soup Recipe
Instant Pot Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 small zucchini diced
- 28 oz diced tomatoes 1 can
- 2 bay leaves
- 4 cups vegetable broth
- 2 cups water
- 1 cup shell pasta
- 15 oz kidney beans 1 can
- 15 oz cannellini beans 1 can
- 3 cups kale chopped
- 2 cup green beans chopped
Instructions
- Set the Instant Pot on “SAUTE” and add 2 tbsp olive oil.
- When the oil is hot, add 1 small diced onion and 1 stalk chopped celery. Cook for about 5-7 minutes, until they are translucent and softened.
- Add 2 cloves minced garlic and cook for another minute, then press the “CANCEL” button.
- Add 28 oz diced tomatoes, 1 chopped carrot, 1 diced zucchini, 2 bay leaves, 4 cups vegetable broth, 2 cups water, 1 cup shell pasta, 15 oz kidney beans, and 15 oz cannellini beans. Stir and close the lid. Make sure that the venting knob is set to “SEAL”.
- Cook for 5 minutes on “HIGH” pressure, then do a quick pressure release.
- After the pressure is released, open the lid and stir the soup.
- Press again the “SAUTE” button and bring the soup to boil. Add 3 cups chopped kale and 2 cups chopped green beans. Stir and let it cook for another 5 minutes.
- Taste the soup and add more salt if needed.
This was really good! I don’t know that I’ve ever had minestrone soup before (gasp, i know), so I have nothing to compare it to, but I was super satisfied. You can’t beat all the veg and beans. I’ll definitely be making this again. Side bonus, but this is the first InstaPot recipe I’ve tried, that included using “saute,” where I never got the burn warning, so this was by far the most stress free experience I’ve had so far. Thanks for sharing this recipe!
Thank you, Tenaya! So happy you liked it! It’s one of my favorite! It’s healthy, yet very comforting.
I looove minestrone soup. It’s packed with so much goodness, it truly is one satisfying and comforting soup. I am going to try this in my instant pot soon.
This is one of those comforting, hearty soups I crave during the winter. I love how it can all be made in the instant pot! Great recipe.
Theres nothing like a good soup in this chilly winter weather. I love all the vegetables in this soup!
One of the best ways to warm in winter and one of the best ways to enjoy a myriad of different flavors. Great to know about the fridge storage – I thought it was only 2 days!
I remember that dinner in one of the Italian restaurants when I ordered minestrone. I loved it. But it looked not as good as yours… So I can only imagine how delicious THIS recipe is!
This will make such a nice change from my usual tomato! And I have all the ingredients already in!
I love minestrone soup, and as a household with diabetics, I love that you included options for a low carb version. This time of year, we tend to get all of our carbs from cookies and candy. I have never made minestrone in the instant pot, and I appreciate how clear your instructions are. I’m going to have my husband follow this recipe, and the instructions, for dinner tonight. Thanks.
Your Minestrone Soup looks delicious! With all those delicious vegetables, it must be comforting and filling.
This minestrone soup is so vibrant and full of comforting vegetables, perfect for any cold day this winter.