Minestrone is the ultimate comfort food, packed with vibrant vegetables, hearty beans, and warm, savory broth. Traditionally simmered for hours, this beloved Italian soup can now be made effortlessly with the help of an instant pot.
Whether you’re looking for quick and healthy recipes or a satisfying meal on a chilly night, this dish checks all the boxes.
Why You’ll Love This Instant Pot Minestrone
This soup is not only delicious but also incredibly easy to make. The instant pot does all the heavy lifting, creating deep flavors in a fraction of the time.
Plus, it’s a fantastic way to use leftover vegetables and pantry staples. Here’s why it should be your next go-to meal:
- Time-Saving: Traditional minestrone requires long simmering times, but the pressure cooker method reduces it to just minutes.
- Healthy and Nutrient-Packed: Loaded with fiber, protein, and essential vitamins, this soup is as nourishing as it is tasty.
- Versatile: Easily adaptable for vegan, gluten-free, or low-carb diets with simple ingredient swaps.
- One-Pot Wonder: Minimal cleanup with maximum flavor.
The Magic of Pressure Cooking
The instant pot has transformed home cooking, making it easier than ever to prepare comforting recipes with minimal effort. By using high-pressure cooking, it extracts intense flavors from the ingredients, creating a rich and well-balanced broth without long hours on the stovetop.
Unlike traditional methods, this soup locks in the freshness of the vegetables, keeping them perfectly tender without becoming mushy.
Ingredient Variations & Substitutions
One of the best things about minestrone is its adaptability. You can customize it based on what you have on hand or dietary needs:
- Vegetable Swaps: Don’t have zucchini? Try bell peppers, mushrooms, or sweet potatoes for a different twist.
- Protein Boost: For extra protein, add cooked chicken, turkey, or even crumbled sausage.
- Gluten-Free Version: Swap the pasta for gluten-free noodles or simply leave it out and add extra beans.
- Low-Carb Alternative: Skip the pasta entirely or use zucchini noodles for a keto-friendly version.
- Extra Greens: Toss in kale, Swiss chard, or extra spinach for an added nutrient boost.
Tips for Perfect Instant Pot Minestrone
- Sauté First: Cooking the onions, carrots, and celery before pressure cooking enhances the flavor base.
- Layer Ingredients Carefully: When adding delicate ingredients like spinach, lay them on top to prevent overcooking.
- Use the Right Pasta: Small shapes like ditalini or mini shells work best, as they absorb the broth without getting too soft.
- Quick Release for Best Texture: This prevents the vegetables from becoming overly soft, keeping the soup fresh and vibrant.
Serving Suggestions
Minestrone is delicious on its own, but it’s even better when paired with crusty bread or a side salad. A sprinkle of grated Parmesan cheese adds a rich, savory touch, and a drizzle of olive oil enhances the flavor.
For a heartier meal, serve it alongside grilled chicken or a slice of focaccia.
Meal Prep & Storage
This soup is perfect for meal prep since it stores and reheats beautifully. Keep leftovers in an airtight container in the fridge for up to five days. It also freezes well—just leave out the pasta when freezing and add it fresh when reheating.
With its rich flavors, simple preparation, and endless customization options, instant pot minestrone is a must-try.
Grab your pressure cooker and enjoy a bowl of this comforting classic tonight!
Instant Pot Minestrone Recipe
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 Spanish or yellow onion diced
- 2 large carrots peeled, sliced into ¼-inch disks, then quartered
- 3 ribs celery sliced
- 1 zucchini sliced into ¼-inch disks, then quartered
- 3 cloves garlic minced or pressed
- 6 cups vegetable broth
- 1 28-ounce can crushed tomatoes (San Marzano recommended)
- 1 14.5-ounce can diced tomatoes
- 1 15.5-ounce can kidney beans, drained and rinsed
- 1 15.5-ounce can cannellini beans, drained and rinsed
Seasonings & Pasta:
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 tsp black pepper
- 2 tsp seasoned salt
- 1 cup pipette pasta ditalini or mini shells work well
Vegetables & Garnishes:
- 1 10-ounce box frozen cut green beans
- 5-8 ounces baby spinach
- Grated Parmesan cheese optional, for serving
Instructions
- Sauté the Vegetables: Set the Instant Pot to Sauté on the More or High setting. Heat the olive oil for 3 minutes, then add the onion, carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for an additional minute.
- Add the Broth and Beans: Pour in the vegetable broth, followed by the crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, black pepper, and seasoned salt. Stir well.
- Incorporate Pasta & Spinach: Add the pasta and green beans, then place the baby spinach on top without stirring. The spinach will wilt during cooking.
- Pressure Cook: Secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Allow a quick release when done, then stir everything thoroughly.
- Serve & Enjoy: Top with grated Parmesan, if desired, and pair with warm, crusty bread.
Notes
- The soup takes some time to reach pressure due to the liquid volume—be patient!
- Want a lower-carb version? Simply leave out the pasta.
- Feel free to swap kidney beans for chickpeas or use fresh green beans instead of frozen.
- Store leftovers in an airtight container for up to 4 days or freeze for later.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.