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Instant Pot Minestrone Soup

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Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.

Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.Instant Pot Minestrone Soup is one of the easiest and most healthy soups you can make. The soup is full of flavor from all the delicious veggies, beans and herbs. Packed with three types of beans and a lots of veggies, this Instant Pot Minestrone Soup is hearty and comforting. The broth is just slightly tangy, with a tasty tomato flavor. Chewy pasta is the perfect addition soup and if you want to keep it all on the healthy side, you can add whole wheat pasta. The soup is naturally vegan, unless you pile it up with cheese, like I did. Warm tomato broth, vitamin rich veggies and delicious beans are all packed into a heart warming bowl of this fabulous soup!

Looking for more comforting soup recipes? Check these out!

Easy Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.

Tips and Tricks to make the perfect Instant Pot Minestrone Soup Recipe:

  • For a prominent tomato taste in the broth, I highly recommend that you add 2 tablespoons of tomato paste when sautéing the onion and other veggies.
  • For a spicier soup, you can add red pepper flakes and use spicy fire roasted tomatoes.
  • Use fresh garlic, it will add amazing flavor to your soup.
  • If you don’t like celery or other veggie in this soup, it can be skipped.
  • If you want your spinach to be less cooked, fold it in right after the soup is done cooking.
  • You can use whole wheat macaroni pasta, if you want to keep the soup very healthy.
  • If you don’t care for the soup to be vegetarian, you can use chicken broth instead of vegetable broth.
  • Spinach can be substituted with kale.
  • The Instant Pot will take some time to come to pressure, because there are a lot of ingredients and liquid involved.

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Best Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.

Here is a step-by-step video for the Instant Pot Minestrone Soup Recipe:

Tools/Ingredients I used to make this Instant Pot Minestrone Soup: 

  • Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.
  • Dried Basil – adds a tone of aroma, I especially love it in this tomato soup.
  • Dried Thyme – a pantry must-have.
  • Dried Oregano – it packs so much flavor, I always have some on hand.
  • Dried Rosemary – optional in this recipe, but I like the amazing aroma all the herbs add.
Instant Pot Minestrone Soup
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5 from 7 votes

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.

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Ingredients

  • 4 tablespoons olive oil
  • 1 large sweet onion peeled and diced
  • 8 cloves garlic minced
  • 2 tablespoons tomato paste optional
  • 1 cup carrots peeled and sliced rondelle (about 1 1/2 large carrots)
  • 1 cup celery chopped (about 2 stalks)
  • 1 1/2 cups zucchini diced (about 1 medium zucchini)
  • 1 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 14. 5 ounces cans San Marzano diced tomatoes
  • 1 cup small elbow pasta
  • 1 15 ounces can no-salt added red kidney beans drained and rinsed
  • 1 15 ounces can no-salt added black beans drained and rinsed
  • 1 15 ounces can no-salt added cut green beans drained and rinsed
  • 64 ounces / 8 cups low-sodium vegetable broth
  • 3 cups fresh spinach tightly packed
  • 3 bay leaves
Garnish:
  • Fresh parsley leaves finely chopped
  • Freshly grated parmesan cheese or mozzarella cheese

Instructions

  1. Set Instant Pot to saute mode.
  2. Once HOT, add olive oil, let it warm up and add onion, garlic, carrot, celery, zucchini and tomato paste if using. Mix and cook for about 5 minutes, until lightly softened.
  3. Add basil, thyme, oregano, rosemary, salt and pepper. Stir to combine.
  4. Add diced tomatoes, stir to combine.
  5. Add pasta and red beans, black beans and cut green beans. Stir to combine.
  6. Add broth. You might not have to use it all, but add enough broth so it covers all the ingredients. The Instant Pot should be about 3/4 full.

  7. Add spinach, stir to combine and add bay leaves.
  8. Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes. Make sure you close the vent.

  9. When timer goes off, let sit for 8-10 minutes. Then release any remaining pressure by opening the vent steam.

  10. Remove lid and if you prefer, add 1-2 more cups of spinach right into the hot soup.
  11. Remove and discard bay leaves.
  12. Stir, taste and adjust for salt and pepper.
  13. Serve and garnish with parmesan cheese and fresh, chopped parsley.
  14. Enjoy!
Recipe Notes

You can add the spinach at the end, into the hot soup, if you prefer it less cooked.

Made this Recipe?

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Easy Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Easy to male and packed with so many hearty veggies and beans you can have a few bowls guilt free.
Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.
Easy Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.
Best Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Packed with so many hearty veggies and beans you can have a few bowls guilt free.
Easy Instant Pot Minestrone Soup is delightfully good, tasty and healthy! Easy to male and packed with so many hearty veggies and beans you can have a few bowls guilt free.

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33 comments on “Instant Pot Minestrone Soup”

  1. This sounds so yummy! So excited to try with my new instant pot!

  2. This is a great reason to pull my IP back out! Can’t wait to try this and get back on a healthy track.

  3. I so need to start using my IP, and this is a great meal to start with!

  4. This look like a fast and easy meal! I love it and I am making it soon!

  5. I am definitely going to try this in my new instant pot!

  6. Minestrone is the best! This looks fabulous!!

  7. One of my favorite soups! I can’t wait to make it in my IP!

  8. Yum! Minestrone is my favourite

  9. The soup looks spicy and healthy!

  10. I just purchased an Instant Pot mini. I’m cooking for one. Would I need to adjust the ingredients for the mini? I’m making a list of recipes that I want to try. This one looks delicious.

  11. Hi, I want to make this soup tomorrow night. I have read this recipe a couple times and I don’t see when to add the broth. This looks amazing!

  12. Hi, I just came across this recipe on pinterest and it looks amazing but I don’t have an instant pot. Can I do it in a simple pot? How long would it take to cook?

  13. Should the noodles be precooked before adding? I didn’t see them in the step-by-step directions.

  14. This looks delicious! I see there are 8 servings. Do you know how much makes a serving?
    Thanks!

  15. I just got my Instant pot. What size pot did you use? It seems like a lot of ingredients for my 6 quart

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  18. Could I make this soup ahead and freeze it? It looks delicious!

  19. Only needed 2 cups of veg broth, was 3/4 full!

  20. Love this meal….one of my favorites to make and and full of flavor. Pairs perfectly with a good loaf of bread. Thank you!

  21. Made this tonight – Just so perfectly delicious! I made a few changes – nothing substantial. Added mushrooms because I had them and didn’t have string beans – my husband doesn’t like a lot of garlic or tomatoes, so I used 2 large garlic cloves, no tomato paste, one can of fire-roasted tomatoes and a quarter can of regular tomatoes, added cayenne pepper, gluten-free little shell pasta and enough bone broth to cover all the wonderful veggies. I did a NPR but must have waited too long – I thought I’d wait a little longer because the pasta was heavy – but the pasta turned to mush. And it didn’t matter! It was just heavenly. Had with the grated cheese. Thank you so much for a wonderful and healthy recipe.

  22. I made this tonight. I followed the recipe exactly including the tomato paste. It was delicious!

    One question: I only looked at your video after I made the soup and it appears that I have more broth than you, so I looked at the video again and it looked like you only added 4 cups of vegetable broth rather than the eight stated in the recipe. Am I correct? Even with the eight cups (I also used the sauce in the fire roasted diced tomatoes rather than drain them), it was still delicious. Also more leftovers for tomorrow and the next day and the …… The only draw back of the extra liquid was ittook longer for the pot to come to pressure.

  23. This is my first time making minestrone and putting uncooked pasta into the Instant Pot. The soup turned out fantastic! Bold flavours and really hearty. A perfect winter supper, especially for meatless days when I’m craving something more substantial. Thank you!

  24. Did it for first time, my wife and I were oohing and ahing with every mouthful. I only needed half the vegetable broth. Sucked up the broth with challah bread. Yum.
    Will make it again. Thank you for the recipe.

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  26. We loved it. Really rich and hearty soup. Made a few minor adjustments. Added extra tomato paste, a parmesan rind and subbed chicken broth to give the base an extra oomph. Used 6 cups of broth and it came out pleasingly chunky. Also extended cook time to 10 minutes for dry beans (soaked over night). Finally, we left out the green beans and spinach but didn’t feel that anything was missing. Definitely a keeper!

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