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.
INSTANT POT MINESTRONE SOUP RECIPE
Now that’s it’s fall I think it’s safe to say that it is officially soup season! Soup along with pumpkin recipe are my absolute favorite this time of year.
There is nothing more comforting then a big bowl of soup with some crusty bread to dip in it, or even bread bowls! My family eats soup year round even during the summer, but I know some like to save all the soups for Fall and Winter.
It’s no secret that I am a fan of minestrone soup. I’ve got this traditional minestrone soup recipe on the blog, or there is this version with tortellini in it.
I love the tomato broth loaded with all the veggies, and seasonings. It’s a healthier soup for this time of year and when you make it in the Instant Pot, it literally takes just minutes to make. Besides all the chopping of course 🙂
The hardest thing about making minestrone soup is all the chopping involved. You need chopped carrots, celery, onion, and zucchini. The rest is just opening cans and adding some seasonings.
It’s a fairly easy soup with simple ingredients that anyone of any cooking skill could make.
How to make Minestrone Soup in the Instant Pot
Start with chopping all the vegetables. You’ll need 1 large carrot, 1 stalk of celery, 1 small zucchini, and half an onion. Be sure to cut the pieces fairly small so they will be tender and softened in the short cook time.
To help with the carrots, get some baby carrots and slice them thin. Baby carrots are easy to use because they are already peeled and they are a smaller size so you just have to slice them. I like to cut my celery stalk in half (the long ways down the middle) and then slice it thin.
Saute the veggies in the Instant Pot liner with olive oil. After about 5 minutes when they are softened add in all the other ingredients:
- 2 can vegetable broth
- 1 can (15 oz) tomato sauce
- petite diced tomatoes
- great norther beans or any white bean
- light red kidney beans
- salt, basil, parsley, oregano
- small shell pasta
Add that all in and give it a good stir. Put the lid on with the valve in the ‘sealed’ position and let it cook for 6 minutes. Remember that it takes about 10 minutes for it to come to pressure.
Serve with some parmesan cheese and crusty bread for dipping! Yummy.
I hope you love this recipe like my family does! If you don’t have an Instant Pot or pressure cooker then make this traditional minestrone soup that is made on the stove top.
Try these other Instant Pot recipes
- Instant Pot Santa Fe Chicken Burrito Bowls
- Instant Pot Chicken Tortilla Soup
- Instant Pot Cashew Chicken
Instant Pot Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely sliced carrots (about 1 large carrot)
- 1/2 cup finely sliced celery (about 1 large celery piece)
- 1/2 cup chopped zucchini (about 1 small zucchini)
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced or pressed (or 1 tablespoon garlic paste)
- 1/2 teaspoon salt
- 2 can (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
- 1/2 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 1/2 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 the sauté.
- 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 takes about 10 minutes to come to pressure and then it will cook for the 6 minutes.
- When done, do a quick release on the valve. Let the steam and pressure out. Take the lid off and stir the soup. Serve with shredded parmesan cheese on top if wanted.
- Leftover store well in the fridge for a few 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
Be sure and PIN this recipe to PINTEREST
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