Instant Pot Minestrone

instant pot minestrone

5 from 14 reviews

Instant Pot Minestrone Soup is flavorful hearty Italian soup with beans, pasta and veggies. Not only it is delicious and comforting but nutritious.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Italian


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add uncooked pasta, stir, cover and let sit for 10 minutes. Pasta will cook.
  5. Add parsley and stir.
  6. 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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