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    Home » Recipes » Instant Pot » Instant Pot Minestrone Soup

    Instant Pot Minestrone Soup

    Published : August 27, 2020 Updated : October 25, 2020 by Together As Family 23 Comments

    Jump to Recipe Pin Recipe Print Recipe

    Instant Pot Minestrone Soup | Instant Pot Recipe | Minestrone soup made in just minutes in the Instant Pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super flavorful tomato vegetable broth. Serve this Instant Pot minestrone soup with parmesan cheese and crusty bread for a healthier version on comfort food. #instantpot #pressurecooker #souprecipes #healthyrecipe #instantpotrecipes

    INSTANT POT MINESTRONE SOUP

    Instant Pot Minestrone Soup is packed full of fresh veggies, beans, pasta, and a seasoned tomato & vegetable broth base. After some chopping it only needs to cook for 6 minutes in the Instant Pot. 

    If you're a fan of minestrone soup then you'll love my recipe for the best minestrone soup (made on the stove top) or this easy hamburger minestrone soup. Minestrone soup is best served with some dinner rolls to sop up that hearty savory broth. 

    Instant Pot Minestrone Soup | Instant Pot Recipe | Minestrone soup made in just minutes in the Instant Pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super flavorful tomato vegetable broth. Serve this Instant Pot minestrone soup with parmesan cheese and crusty bread for a healthier version on comfort food. #instantpot #pressurecooker #souprecipes #healthyrecipe #instantpotrecipes

    HOW TO MAKE MINESTRONE SOUP IN THE INSTANT POT

    Olive Oil

    Celery, Carrots, Onion, Zucchini - Be sure and cut all the veggies about the same size. To save some time buy some pre-chopped vegetables in the produce area of the grocery store. I prefer to chop my own. I also use baby carrots in this recipe which work perfectly because there is no need to peel them, and they are already small in size so all you have to do is slice them thin. 

    Salt

    Garlic - Use fresh garlic cloves that have been minced or pressed. Use chopped garlic from a jar or use garlic paste from the tube. Any type of garlic will work just fine. 

    Vegetable Broth

    Tomato Sauce

    Petite Diced Tomatoes

    Great Northern Beans

    Light Red Kidney Beans - Dark Red Kidney beans will also work too. 

    Small Shell Pasta - I prefer the shell pasta but you can use any small shaped pasta. Like ditalini or even elbow would work. 

    Basil, Parsley, Oregano - These are all dried spices. No need to buy fresh herbs that cost a fortune.

    Instant Pot Minestrone Soup | Instant Pot Recipe | Minestrone soup made in just minutes in the Instant Pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super flavorful tomato vegetable broth. Serve this Instant Pot minestrone soup with parmesan cheese and crusty bread for a healthier version on comfort food. #instantpot #pressurecooker #souprecipes #healthyrecipe #instantpotrecipes

    TRY THESE OTHER DELICIOUS INSTANT POT RECIPES

    • perfect instant pot baked ziti
    • instant pot cashew chicken
    • instant pot santa fe chicken burrito bowls
    • instant pot honey chicken
    • instant pot potato corn chowder
    Instant Pot Minestrone Soup | Instant Pot Recipe | Minestrone soup made in just minutes in the Instant Pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super flavorful tomato vegetable broth. Serve this Instant Pot minestrone soup with parmesan cheese and crusty bread for a healthier version on comfort food. #instantpot #pressurecooker #souprecipes #healthyrecipe #instantpotrecipes

    Instant Pot Minestrone Soup

    Jessica
    Instant Pot Minestrone Soup made in just minutes in the Instant Pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super flavorful tomato vegetable broth. Serve with parmesan cheese and crusty bread or rolls for the perfect meal.
    4.31 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 6 mins
    Total Time 26 mins
    Course Soup
    Servings 6 people (1.5 cups each)
    Calories 344 kcal

    Ingredients
      

    • 2 tablespoons olive oil
    • ½ cup finely sliced carrots
    • ½ cup finely sliced celery
    • ½ cup chopped zucchini
    • ½ cup finely chopped onion
    • 3 cloves garlic
    • ½ teaspoon salt
    • 2 cans (14.5 oz each) vegetable broth
    • 1 can (15 oz) tomato sauce
    • 1 can (14.5 oz) petite diced tomatoes
    • 1 can (15 oz) great northern beans drained & rinsed
    • 1 can (15 oz) light red kidney beans drained & rinsed
    • 1 tablespoon dried basil
    • 2 teaspoons dried parsley
    • 1 teaspoon salt
    • ½ teaspoon oregano
    • 1 cup small shell pasta

    Instructions
     

    • Push the sauté button on the Instant Pot. Add the olive oil, carrots, celery, zucchini, onion, and ½ teaspoon salt to the Instant Pot liner. Cook, stirring frequently, for about 5 minutes to get the veggies softened. Add in the garlic and cook for 30 seconds longer. Turn off sauté mode. 
    • Add the remaining ingredients into the Instant Pot, stir together and cover with the lid. Set the knob to to the 'sealed' position. Press the 'soup' button or the 'manual' button and set the time for 6 minutes. 
      *It will take about 10 minutes to come to pressure and then it will start the 6 minute cook time.
    • When cook time is done do a quick release on the valve. Let the steam and pressure out. When ready, take the lid off and stir the soup.
    • Stir with parmesan cheese if wanted. Leftover soup stores well in the fridge for about two days. The pasta tends to soak up the liquid once it's refrigerated so you may have to add a tiny amount of water or broth to it. 

    Notes

    Tomato : If you like more of a tomato taste in your minestrone soup, use a can of crushed tomatoes in place of the tomato sauce. You can also use a can of fire roasted diced tomatoes in place of the petite diced tomatoes for a bit more flavor. 
    Beans : If you don't like the beans listed feel free to use whichever beans you prefer. I prefer the combination of the northern beans + kidney beans but you could use two of the same bean or choose different beans. 
     

    Nutrition

    Calories: 344kcalCarbohydrates: 59gProtein: 17gFat: 6gSaturated Fat: 1gSodium: 1634mgPotassium: 1170mgFiber: 14gSugar: 10gVitamin A: 2602IUVitamin C: 17mgCalcium: 135mgIron: 6mg
    Did you make this recipe?Tag @togetherasfamilyblog on Instagram

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    Comments

    1. Amy Cotterick

      January 02, 2019 at 9:54 am

      5 stars
      Looks delicious. Can this be doubled? I have an 8 quart and 4 very hungry men in the household.

      Reply
      • Together As Family

        January 02, 2019 at 4:37 pm

        I use the smaller 6 QT IP for this recipe and it works great. My only concern with doubling the recipe for a larger IP is that there may be too much liquid/stuff for it. I've never tried it so I can't say for sure, but it may work just fine!

        Reply
      • Together As Family

        January 02, 2019 at 4:38 pm

        For what it's worth, I think there would be plenty for 4 men without doubling the recipe. Serve it with a side of garlic bread, cornbread, or some type of roll and it's a pretty hearty meal.

        Reply
    2. Autumn

      January 10, 2019 at 12:18 pm

      Anyone try this with gluten free pasta? Wondering how it would hold up, would it get mushy later on and make for not so good left overs?

      Reply
      • Rachel

        June 20, 2019 at 10:41 pm

        I make my soups with the gluten free noodles on the side and add as we go. Good for leftovers that way!

        Reply
    3. Autumn

      January 10, 2019 at 4:47 pm

      5 stars
      This is the best thing I have made in my instant pot yet! So good and so easy!

      I sautéed a 1/2 lb of sausage in the pot before I sautéed the veggies. I also added two bay leaves and a splash of Worcestershire. I only had fire roasted diced tomatoes so I used those as well.

      Since my husband is gluten free I made the pasta and added that separately after cooking, I was scared for the pasta to turn to mush.

      I love how easy and adaptable this recipe is. Thank you so much for posting. I will be madding this again for sure.

      Reply
    4. Rick

      January 13, 2019 at 7:01 pm

      5 stars
      This soup was delicious, it made a generous amount! I added more shells because I'm a big fan of pasta.

      Reply
    5. Elizabeth

      January 29, 2019 at 9:23 pm

      Is it the same directions if you were going to use a crock pot? If not how do I go about using a crock pot instead?

      Reply
      • Yeli

        January 16, 2020 at 4:49 pm

        You will need to cook it for about 6 hours on low for a slow cooker and add the pasta half an hour before it's done. I used to do a minestrone recipe very similar to this one in the slow cooker.

        Reply
    6. Kyle

      February 08, 2019 at 3:47 pm

      Can you substitute beef broth for the vegetable broth? There is a place here who makes the best minestrone soup and they use a beef broth and it tastes amazing

      Reply
      • Together As Family

        March 27, 2019 at 4:48 pm

        Yes you can!

        Reply
    7. AH

      September 18, 2019 at 9:17 pm

      5 stars
      Excellent recipe, turned out so yummy. Thank you for sharing!

      Reply
    8. Lauren

      September 24, 2019 at 3:50 pm

      Hi,

      Thanks for the recipe. Do you use the soup setting? Because on manual my IP preheats for about 40 minutes before cooking for 6 with this one....

      Reply
      • Together As Family

        October 13, 2019 at 9:40 am

        I always just use the manual setting. I'll be honest, I don't love making soup in the IP because of all the liquid it does always take longer to come to pressure. Mine has never taken 40 minutes so I am not sure there. IP's can be so finnicky. I have this stove top version that you might find easier. I'll have to retest this recipe because it has been awhile since I made it. Thanks for your comment. https://togetherasfamily.com/minestrone-soup/

        Reply
    9. Emily

      January 03, 2020 at 6:34 am

      This is my favorite recipe to make in the instant pot! So flavorful, comforting, and easy! I add a bay leaf, extra noodles, and I serve with crusty bread. It’s a hit!!

      Reply
      • Angela Mc.

        February 07, 2021 at 6:48 pm

        I made this in my Instant Pot Aura (first time using it) and thought I really messed up. I started sautéing the veggies no problem, but It doesnt have a soup button so I used the stew button instead and it came out beautifully. So many great flavors My friend came over to partake and she loved it. Thanks so much.

        Reply
    10. Pam

      January 19, 2020 at 4:28 pm

      5 stars
      We loved this recipe....we added lean ground beef, peppers and corn to ours... it was absolutely delicious!!!

      Reply
    11. Jenny

      March 10, 2020 at 11:43 am

      5 stars
      Made while the kids were napping and it was so easy and DELICIOUS! I added 3/4cups grated Parmesan to the whole batch at the end and it tasted incredible. Thanks for another way to sneak veggies into my toddlers!

      Reply
    12. Debbie

      December 14, 2020 at 5:13 pm

      5 stars
      This recipe is so good!…Definitely a keeper!

      Reply
    13. Carise Clatterbaugh

      February 03, 2021 at 2:29 pm

      I use a 3 quart Instant Pot. Should I cut the portions in half?

      Reply
      • Together As Family

        February 20, 2021 at 10:59 am

        Yes you will probably need to cut the recipe in half. I use a 6 QT and this soup is perfect for that size of IP. You just want to make sure that the ingredients don't go past the max fill line in the IP (in whatever size you use).

        Reply

    Trackbacks

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