Instant Pot Minestrone Soup | Life Made Sweeter (original) (raw)

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Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

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Cold weather days call for lots of soup. I love soup season since you get to throw in a bunch of random ingredients together and call it dinner.

Classic minestrone is one of our favorite soups that we make regularly.

THREE VERSIONS OF MINESTRONE SOUP:

We have three popular and much loved versions of minestrone soup on our site:

1. Easy Minestrone Soup – on the stove
2. Slow cooker minestrone soup
3. Instant Pot Minestrone Soup

But you know what? I think I may love this Instant Pot Minestrone Soup the best.

We love our Instant Pot and I couldn’t wait to try out a few classics like rice, pasta, chicken, hard boiled eggs, stew and this soup in it.

And in case you don’t have an Instant Pot, I’ve even included directions for an easy minestrone soup made on the stove-top.

With this Instant Pot Minestrone Soup, you get all those rich and deep flavors without having to simmer in a pot for a few hours.

It’s a super easy set and forget meal that’s hearty, filling and always hits the spot on a chilly winter day.

The best part about any soup is that you can easily customize the veggies with what you like or have on hand – so feel free to change things up.

WHAT INGREDIENTS DO YOU NEED TO MAKE INSTANT POT MINESTRONE SOUP?

Minestrone soup is one of those recipes that is easy to customize. This recipe is loaded with tons of healthy vegetables like:

• carrots,
• celery,
• green beans,
• zucchini and
• baby spinach.

And, it’s loaded with plant-based protein like:

• kidney beans
• cannellini beans to keep you full for hours.

WHAT KIND OF PASTA DO YOU USE IN MINESTRONE SOUP?

For this recipe, we use dry pasta shells that get cooked directly in the Instant Pot to make this an easy one pot meal.

However, you can also boil the pasta separately and stir in later or use leftover cooked pasta

Also, if you plan on freezing this soup, I would leave out the pasta and cook it separately on the stove whenever you’re planning to serve it. That way, the pasta doesn’t end up getting soggy.

HOW TO MAKE INSTANT POT MINESTRONE SOUP

1. Start off by chopping all of your vegetables. Soup is a great way to get rid of any leftover veggies you have in your fridge as well. Or, if you’re in a pinch, your local grocery store may also sell pre-chopped veggies just for soup.
2. Next, press the SAUTE button on your instant pot and drizzle in some olive oil. Add the onions and garlic and cook for about 2 minutes, until fragrant. Add the carrots, celery, basil, oregano, thyme, diced tomatoes, tomato paste and bay leaf.
3. Stir in dry uncooked pasta, vegetable broth, water (use less if you like it less watery) and season with salt and pepper to taste.
4. Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set for 2 minutes.
5. When the instant pot beeps, do a quick release by turning the valve to venting to release the pressure.
6. Once the pressure is released, press cancel and push SAUTE. Stir in the kidney beans, cannellini beans and zucchini and cook for 5-6 minutes, or until pasta and beans are tender and cooked through.
7. Stir in spinach and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
8. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

IS INSTANT POT MINESTRONE SOUP HEALTHY?

Soup is always a healthy choice when it’s packed with a ton of vegetables. This instant pot minestrone soup recipe is full of fresh vegetables and legumes. It also contains tons of vitamins, protein and fiber. Plus, it works if you’re vegan and gluten free if you use a gluten free pasta.

CAN I HAVE MINESTRONE SOUP IF I AM FOLLOWING A WHOLE 30, PALEO OR LOW CARB / KETO DIET?

To make keto minestrone soup, low carb minestrone soup or a whole 30 / paleo minestrone soup, simply leave out the pasta, beans and carrots and add cauliflower and green beans instead.

CAN YOU FREEZE INSTANT POT MINESTRONE SOUP?

Yes! If you plan to freeze this instant pot minestrone soup or serve it the next day, simply leave out the pasta and cook on the side. Stir in the pasta to combine just before you are ready to serve. This helps the pasta not get soggy.

This hearty soup is especially perfect for those cold nights when you don’t want to go out. Just grab a blanket and curl up with a cozy bowl.

WHAT CAN YOU SERVE INSTANT POT MINESTRONE SOUP WITH?

Serve this delicious soup with a side salad, crusty bread and dig in!

More soups you might like:

Instant Pot Pasta E Fagioli Soup

Slow Cooker Pasta e Fagioli Soup {Olive Garden} + Video

Slow Cooker Minestrone Soup

Detox Vegetable Soup

Instant Pot Bone Broth

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.

Course: Soup

Cuisine: American, Italian

Keyword: easy minestrone soup recipe, fall soup recipe, Instant Pot, instant pot soup, minestrone, minestrone soup recipe, minestrone soup recipe olive garden, olive garden copycat recipe, pressure cooker, slow cooker soup recipe, soup, vegetarian soup recipe

Servings: 8 servings

Calories: 269 kcal

• 1 small onion , about 1/3 cup, diced
• 2 cloves garlic , minced
• 1 medium carrot , about 1 cup, chopped
• 1 large celery stalk , about 1 cup, chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style
• 3 tablespoons tomato paste
• 1 bay leaf
• 32 ounce carton , 4 cups low sodium vegetable broth
• water - add only as much as needed to cover vegetables
• 1/2 cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
• 1 medium zucchini , around 2/3 cups, sliced into halves or quarters
• 1/2 cup canned or cooked red kidney beans , drained and rinsed
• 1/2 cup canned or cooked cannellini beans , or great northern beans, drained and rinsed
• 1-2 cups fresh baby spinach (or kale) , chopped (optional)
• 1/2-1 teaspoon balsamic vinegar , optional but adds great flavor
• Shredded or grated Parmesan cheese , for serving
• Fresh parsley , finely chopped, for garnish (optional)
• Instant Pot , I have a 6 Quart DUO-Plus

FOR THE INSTANT POT VERSION:

1. Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
2. Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
3. After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
4. Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
5. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

FOR THE STOVETOP VERSION:

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
2. Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
3. Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
5. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
6. Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

Nutrition Facts

Instant Pot Minestrone Soup

Amount Per Serving (1 serving)

Calories 269 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 41g14%

Fiber 10g40%

Sugar 7g8%

Protein 12g24%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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