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Home » Course » Dinner » Instant Pot Minestrone Soup

Published: Dec 6, 2019 · Modified: Jan 13, 2022 by Veronika's Kitchen * This post may contain affiliate links

Instant Pot Minestrone Soup

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Instant Pot Minestrone Soup is a healthy comforting meal that is loaded with beans, vegetables, and pasta. You can make this homemade hearty soup in a pressure cooker in just under 30 minutes!

Minestrone soup wit beans, carrots, green beans, pasta in a blue bowl.

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 this recipe. 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.

Instant Pot Minestrone Soup.

How to make this recipe

Set the Pressure Cooker 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.

Process photos of how to make Instant Pot Minestrone Soup.
Process photos of hoe to make Instant Pot Minestrone Soup.
Process photos pf hoe to make Instant Pot Minestrone Soup.

Options and Substitutions

Vegetables: Sometimes, I like to add some butternut squash, peas, regular potatoes, or sweet potatoes.

Beans: While I like to use Cannellini beans in this recipe, you can switch it to Great Northern beans or Kidney beans.

Kale: You can substitute it with spinach and Swiss chard.

Pasta: You can use any small Pasta you have on hands, like elbow pasta, acini de pepper, or ditalini.

Frequently Asked Questions

How long does it 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 it?

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.

Can I make this soup on stove top?

Yes. The only difference will be the cooking time, which will take about 20-30 minutes instead of 5 minutes.

Instant Pot Minestrone Soup in a bowl.

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
Minestrone soup wit beans, carrots, green beans, pasta in a blue bowl.
Print Recipe

Instant Pot Minestrone Soup

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 321kcal
Author: Veronika’s Kitchen

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.

Video

Notes

NOTE: If you want a VEGAN or LOW-CARB version, you can skip the pasta and add chickpeas instead.
How long does it 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 it? 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.

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 958mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5852IU | Vitamin C: 66mg | Calcium: 188mg | Iron: 6mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Tenaya says

    May 27, 2020 at 10:19 pm

    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!

    Reply
    • Veronika's Kitchen says

      May 28, 2020 at 4:05 pm

      Thank you, Tenaya! So happy you liked it! It’s one of my favorite! It’s healthy, yet very comforting.

      Reply
  2. Jo says

    December 15, 2019 at 9:32 pm

    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.

    Reply
  3. Jamie says

    December 15, 2019 at 6:19 am

    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.

    Reply
  4. Chef Dennis says

    December 13, 2019 at 1:50 pm

    Theres nothing like a good soup in this chilly winter weather. I love all the vegetables in this soup!

    Reply
  5. Elaine says

    December 13, 2019 at 2:12 am

    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!

    Reply
  6. Danielle says

    December 12, 2019 at 11:47 pm

    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!

    Reply
  7. Jacqui Debono says

    December 11, 2019 at 6:25 pm

    This will make such a nice change from my usual tomato! And I have all the ingredients already in!

    Reply
  8. Patti says

    December 11, 2019 at 10:19 am

    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.

    Reply
  9. Denise says

    December 10, 2019 at 4:32 pm

    Your Minestrone Soup looks delicious! With all those delicious vegetables, it must be comforting and filling.

    Reply
  10. Kelly Anthony says

    December 10, 2019 at 3:40 pm

    This minestrone soup is so vibrant and full of comforting vegetables, perfect for any cold day this winter.

    Reply

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