Go Back
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
Print

Instant Pot Minestrone Soup

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.
Course Soup
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 people (1.5 cups each)
Calories 344kcal
Author Jessica

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: 344kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1634mg | Potassium: 1170mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2602IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 6mg