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This Instant Pot minestrone soup recipe is healthy and incredibly flavorful! The classic hearty vegetable soup is easy to make in your electric pressure cooker.
Top your bowls with some freshly grated parmesan cheese, and you’ve got one tasty meal.
Dare I say that I actually slightly prefer this version to my stovetop minestrone recipe. They’re both good, and they’re pretty much the same recipe, but the Instant Pot concentrates the flavors a little more, in my opinion. This ain’t no bland vegetable soup.
If you’re unfamiliar with minestrone soup, it’s an Italian vegetable soup that’s got a tomato-based broth, vegetables, beans, and usually some pasta (macaroni is commonly used). It’s a very good clean-out-your-crisper-drawers type recipe.
How to make minestrone soup in the Instant Pot
- Chop your veggies (this is the hardest part, but it’s worth it!);
- Sauté the onion and then stir in the garlic;
- Add in the crushed tomatoes, broth, celery, carrots, zucchini, green beans, kidney beans, macaroni, and Italian seasoning;
- Give it a good stir, close the lid, and cook on high pressure for 6 minutes;
- Do a quick release, season to taste, add the fresh basil, dish it up, and serve with freshly grated parmesan cheese.
(Full ingredients and instructions are in the recipe card below)
Instant Pot minestrone recipe notes, tips, and tricks:
- Feel free to switch out/add veggies depending on what you have in your fridge/what’s in season etc. Just be sure not to go over the max fill line in your Instant Pot.
- If you’re not concerned about this soup being vegetarian and want even more flavor, you can start the soup off by sautéing some pancetta or bacon. Then add the veggies to that instead of the butter and oil as I suggest in the recipe.
- I have yet to experience a burn warning in my Instant Pot (I mean like ever), so it’s hard for me to relate when I get comments that some of my recipes can trigger that malfunction. I suggest stirring the soup very well to ensure the pasta isn’t sticking prior to closing the lid. If you know your Instant Pot is prone to burn warnings, it might be a good idea to add the pasta in after you do the high pressure cooking part (just turn on the sauté function for about 10 minutes once you un-seal the lid).
- The pasta will soak up the broth, so I recommend adding a little more chicken/veg broth as needed when reheating the soup. If you’re planning on freezing most of the soup, adding in the pasta once it’s thawed is a good idea so it doesn’t go all soggy.
- This soup will keep for around five days in the fridge.
Other Instant Pot soup recipes you may like:
- Instant Pot Pasta e fa*gioli
- Instant Pot Cabbage Soup
- Instant Pot Chicken Tortellini Soup
- Instant Pot Hamburger Soup
- Instant Pot Stuffed Pepper Soup
- Instant Pot Chicken Tortilla Soup Recipe
Will you make this electric pressure cooker minestrone soup recipe?
Questions? Let me know! As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes, and leave me a comment below.
5 from 4 votes
Instant Pot Minestrone Soup
By Natasha Bull
This Instant Pot minestrone soup recipe is healthy and incredibly flavorful! The classic hearty vegetable soup is easy to make in your electric pressure cooker.
Prep: 20 minutes mins
Cook: 12 minutes mins
Inactive time: 15 minutes mins
Total: 47 minutes mins
Servings: 6
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 sticks celery chopped
- 3 medium carrots peeled & sliced
- 1 small zucchini chopped
- 1 cup fresh green beans chopped
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 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
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Fresh basil torn, to taste
- Freshly grated parmesan cheese to taste
Instructions
Prep your ingredients.
Add the oil, butter, and onion to your Instant Pot. Press the sauté button and cook for 4 minutes.
Stir in the garlic and cook for about 30 seconds.
Stir in the crushed tomatoes and chicken broth, followed by the remaining ingredients except for the basil, salt & pepper, and parmesan cheese.
Before closing the lid, stir it well to ensure that the pasta isn't sticking to the bottom. Close the lid, make sure the valve is on "sealing", and set the timer to cook on high pressure for 6 minutes. It'll take about 15 minutes for the Instant Pot to get up to pressure.
Once the countdown has finished, do a quick pressure release. Season the soup with salt & pepper as needed and stir in the fresh basil. Serve each bowl of soup with some freshly grated parmesan.
Notes
- Please see the note in the blog post if your Instant Pot is prone to burn warnings.
- Want to make this on the stove top? Check out that recipe here.
- I use this 6-qt. Instant Pot.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 299kcal, Carbohydrates: 51g, Protein: 14g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 974mg, Potassium: 1270mg, Fiber: 12g, Sugar: 11g, Vitamin A: 5664IU, Vitamin C: 33mg, Calcium: 157mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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Hi! I’m Natasha.
Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!
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