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–+ servings

Instant Pot Minestrone Recipe

This hearty and flavorful Italian vegetable soup is packed with fresh ingredients and comes together effortlessly in the Instant Pot.
A nutritious and comforting dish, it's perfect for a quick weeknight meal or meal prep.
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Prep Time 10 minutes
Total Time 45 minutes
Course Soup
Servings 4

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.
Keyword easy soup recipes, healthy pressure cooker recipes, Hearty Italian soup, Instant Pot minestrone, instant pot recipes, meal prep soup, quick dinner ideas, vegetable soup Instant Pot, vegetarian minestrone
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