Instant Pot Minestrone Soup [VIDEO]

Catalina Castravet
By Catalina Castravet

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.

Making soups in the Instant Pot is a staple around here. We love making delicious and easy soups in the pressure cooker like our popular IP Tomato Soup, IP Ham and Bean Soup and IP Italian Meatball Soup.

Instant Pot Minestrone Soup

The Best Instant Pot Minestrone Soup

Minestrone Soup is one of the easiest and most healthy soups you can make in the Instant Pot. This soup is full of flavor from all the delicious veggies, beans and herbs. Packed with three types of beans and lots of veggies, this soup hearty and comforting. The broth is just slightly tangy, with a tasty tomato flavor. Chewy pasta is the perfect addition to the 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 as I did. Warm tomato broth, vitamin-rich veggies, and delicious beans are all packed into a heartwarming bowl of this fabulous soup!

Best Instant Pot Minestrone Soup

Expert Tips:

  • 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.
  • Also, you can add red pepper flakes and use spicy fire-roasted tomatoes, for a spicier kick.
  • Similarly, use fresh garlic, because it will add amazing flavor to your soup.
  • Celery or other veggies can be skipped, if not liked.
  • If you want your spinach to be less cooked, fold it in right after the soup is done the cooking.
  • In addition, spinach can be substituted with kale.
  • The IP will take some time to come to pressure because there are a lot of ingredients and liquid involved.


For this recipe, we use dry pasta shells that get cooked directly in the pressure cooker to make this an easy one-pot meal. Our favorite one to use here is elbow pasta. For an even healthier option, use whole wheat macaroni pasta. Also, you can boil the pasta separately and stir in later or use leftover cooked pasta in this recipe.

Can you freeze Instant Pot Minestrone Soup?

Yes. I recommend using quart bags for this soup. First, use a cup to transfer the soup from the pot into the bag. Then, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 2-3 months. To serve put in a large bowl and heat it for 10-20 min on the stove.

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 any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Pressure Cooker Minestrone Soup

Looking for more comforting soup recipes? Check these out!

Tools/Ingredients I used to make this homemade 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.
  • Basil – adds a tone of aroma, I especially love it in this tomato soup.
  • 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 added.

Watch Recipe Video:

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5 from 1 reviews
Easy Instant Pot Minestrone Soup
Author: Catalina Castravet Serves: 8 servings
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 mins


  • 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  low-sodium vegetable broth 
  • 3 cups  fresh spinach  (tightly packed)
  • 3  bay leaves 


  •  Fresh parsley leaves  (finely chopped)
  •  Freshly grated parmesan cheese or mozzarella cheese 


  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 slightly 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. Pressure Cooker 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 5 minutes. Make sure you close the vent.

  9. When the 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!
Calories: 167 Carbohydrates: 20 Protein: 3 Fat: 8 Saturated Fat: 1 Cholesterol: 0 Sodium: 1263 Potassium: 287 Fiber: 2 Sugar: 4 Vitamin A: 4375 Vitamin C: 9.6 Calcium: 39 Iron: 1.2 g
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Jamielyn Nye

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



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



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



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


Allyson Zea

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


Cathy @ Lemon Tree Dwelling

Minestrone is the best! This looks fabulous!!


Anna @ Crunchy Creamy Sweet

One of my favorite soups! I can't wait to make it in my IP!


Erin Clarkson

Yum! Minestrone is my favourite


Richa Gupta

The soup looks spicy and healthy!



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.


You would have to adjust the ingredients by half. Congrats with your new purchase.



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!


Hi, sorry, I have updated it, after you add the beans :) enjoy!



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?



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


No need to pre-cook :) in step 5 it says to add the pasta with the beans.



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


about 1 1/2 - 2 cups.


Bon Farmer

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


I used a 6 quart, cut on the veggies a bit if you thinks its too much.


Nancy Martinez

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


Yes, you can!



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



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



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.



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.


You can you less liquid if you prefer, but in the video I don't shot all the liquid I am adding, as its repetitive and I wanted to keep the video fun :)



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!



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.



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!



In step 8 you indicate to set the IP to 5 minutes but further say it will cook for 6 minutes. Is one of these numbers a typo?


typo sorry, cook 5 minutes.


Michele Rosso

I have a favorite minestrone recipe but still learning how to adjust measurements for the IP (have had some burn situations with other recipes) so I used this one- and have a new fav!! I mistakenly bought crushed tomatoes instead of diced so I used half of the 28 oz can and beef broth instead of vegetable. Delish!! I’m a fairly new user of the IP but find it so remarkable how soups and other dishes are dense with flavor as soon as they’re done, whereas I used to make them a day ahead to enhance the flavor.



I made this today and it was delicious! Just wanted to clarify, the serving size says it makes 8 but then it looks like the nutrition info you provide is per cup, not per serving. 


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