Instant Pot Minestrone Soup is flavorful hearty Italian soup with beans, pasta and veggies. Not only it is delicious and comforting but nutritious.
Pressure Cooker Minestrone Soup
This Instant Pot minestrone soup is a living proof that soup is not only for fall. And neither is Instant Pot.
We make soups year round. Especially in summer. And especially in Instant Pot – keeps kitchen cool.
It’s how I grew up in Ukraine and it makes total sense to me. I still remember eating a bowl of piping hot grandma’s chicken noodle soup and sweating. It was the best with fresh herbs and homemade noodles. Take me back!
This minestrone soup is hearty, healthy and extremely delicious. It uses farmer’s market produce, cleans out the fridge and feeds kids for days that are home from school.
Ingredients for Instant Pot Minestrone
Minestrone is one of those soups that is super easy to customize. Literally any firm veggies, spices and tomates work.
- Firm veggies: I always use potatoes because they make soup thicker and hearty. Carrots, celery, onion and garlic seem to be a staple in any soup.
- Soft veggies: Zucchini can be added before and after cooking with pasta if you like firm squash. Bell pepper comes out bright red and pretty in minestrone.
- Dried white beans: We cook beans from dried or you can use 2 x 14 oz canned beans. I prefer white or navy or cannellini beans. You could also use black eyed peas.
- Pasta: You can use any short pasta. Of course healthy would be whole grain, brown rice, quinoa, chickpea or any whole food pasta. But white regular pasta works too. If you only have long pasta, break it into small pieces.
- Diced tomatoes: They add chunks of veggies and flavor keeping soup more on a broth side. You can add tomato sauce or crushed tomatoes. I would use one 14 oz can then. Minestrone soup would be more red colour and a bit thicker broth.
- Dried rosemary, red pepper flakes, salt and pepper.
- Fresh parsley and Parmesan for garnish.
Tip: The key with minestrone soup is to have all ingredients same size more or less.
How to Make Instant Pot Minestrone
- Dump all ingredients in 6 or 8 quart Instant Pot except pasta and if using canned beans. Cut ingredients in 1/2 for 3 quart.
- Dried beans – Cook for 30 mins on high: Some models will have Pressure Cook button and others Manual. 3 quart pot needs same cook time. And Instant Pot will take about 30 minutes to come to pressure and only then cook for another 30 mins.
- Canned beans – Cook for 10 mins on high: Reduce broth to 5 cups and add beans at the end with pasta.
- After wait 15 minutes and release pressure: Turn vent to Venting after soup finished cooking. Don’t do it right away because you will have counters splattered in soup.
- Pasta cooks fast: If you add it with all other ingredients in the beginning, pasta will become a mush. Instead after soup is cooked, we add pasta, close the lid and let it sit in a pot turned off (or on Keep Warm) for 10-15 minutes.You don’t need to turn the pressure cooker on on any program.
- Garnish with fresh parsley and serve.
How to Serve, Store and Freeze
Serving: Minestrone is truly a one pot meal. A generous amount of fresh Italian parsley, a sprinkle of freshly grated Parmesan and toasted whole grain bread complete the meal nicely.
Storing and reheating: Minestrone will be fine in the fridge for maximum 2 days. Only because pasta soaks up liquid as it sits and becomes a mush. Store in inner pot of Instant Pot with silicone or glass lid and reheat on the stove right in it. Or pour desired amount in a pot. Always reheat only what you are going to eat at a time.
Freezing: You are better off freezing leftovers same day soup is cooked. When freezing and thawing the soup, pasta does get a bit mushy. If you freeze next day minestrone, it will be more mushy because pasta will soak up more broth overnight in the fridge.
Enjoy this Instant Pot minestrone!
More Instant Pot Soup Recipes
- Instant Pot split pea soup
- Instant Pot chicken tortilla soup
- Instant Pot lentil soup
- Instant Pot stuffed pepper soup
- Instant Pot vegetable soup
- Browse all Instant Pot recipes.
Instant Pot Minestrone
- 1 large onion chopped
- 2 large carrots chopped
- 4 cups chopped veggies like potato zucchini, pepper, celery etc.
- 3 garlic cloves minced
- 1 1/2 cups cannellini navy or white beans, dried
- 28 oz can diced tomatoes low sodium
- 1 tbsp rosemary dried or fresh
- 3 bay leaves
- 1 tsp salt
- Ground black pepper to taste
- 1/8 tsp red pepper flakes
- 8 cups water+bouillon cube or low sodium stock
- 1 cup uncooked small shape pasta macaroni, sea shells
- 1/2 cup Italian parsley finely chopped
- Parmesan cheese for serving
- In 6 or 8 quart Instant Pot, add onion, carrots, other veggies, garlic, beans, diced tomatoes, rosemary, bay leaves, salt, pepper, red pepper flakes and water. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes. Please see notes for cooking with canned beans.
- After Instant Pot has finished cooking, let pressure come down on its own for 15 minutes (otherwise soup will splatter too much). Then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
- Add uncooked pasta, stir, cover and let sit for 10 minutes. Pasta will cook.
- Add parsley and stir.
- Serve hot garnished with Parmesan cheese. Enjoy!
- Serving: Minestrone is truly a one pot meal. A generous amount of fresh Italian parsley and toasted whole grain bread complete the meal nicely.
- Storing and reheating: Minestrone will be fine in the fridge for maximum 2 days. Only because pasta soaks up liquid as it sits and becomes a mush. Store in inner pot of Instant Pot with silicone or glass lid and reheat on the stove right in it. Or pour desired amount in a pot. Always reheat only what you are going to eat at a time.
- Freezing: You are better off freezing leftovers same day soup is cooked. When freezing and thawing the soup, pasta does get a bit mushy. If you freeze next day minestrone, it will be more mushy because pasta will soak up more broth overnight in the fridge.
- 3 quart Instant Pot: Cut ingredients in half and cook for same time.
- Canned beans: Use 2 x 14 oz low sodium canned beans and add them at the end with pasta. Reduce broth to 5 cups and cook soup for 10 minutes.
- Beans: You could also use black eyed peas.
- Zucchini: If you like them firm add at the end with pasta.
- Spaghetti: Use larger pasta broken into pieces.
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