Instant Pot Minestrone Soup Recipe
If there is one dish that captures the cozy, satisfying spirit of home cooking in a snap, it’s Instant Pot Minestrone Soup. Brimming with colorful veggies, savory tomatoes, hearty beans, and a hint of fresh herbs, this soup is a weeknight hero that tastes like it simmered all day. With its soul-warming flavors and magical ease, it’s the recipe I reach for when I want to feed friends and family something wholesome, nourishing, and downright delicious—and all in under an hour!
Ingredients You’ll Need
The beauty of this recipe is how simple pantry staples and a few fresh favorites can come together into something truly vibrant. Each ingredient is carefully chosen to build layers of flavor, create that classic minestrone texture, and make every spoonful a delight.
- Onions: Chopped onions give a sweet aromatic base that grounds the rest of the flavors.
- Carrots: Diced carrots add a gentle sweetness and wonderful color.
- Celery: Chopped celery contributes subtle earthiness and crunch, essential for true minestrone.
- Zucchini: This veggie melts into the broth, adding freshness and bulk without overpowering.
- Bell Pepper: Choose any color you love; this adds a burst of sweetness and a pop of color.
- Tomato Juice: The soup’s brothy backbone, it deepens the tomato flavor beautifully.
- Diced Tomatoes: Opt for a 28-ounce can for chunky, robust tomato goodness throughout the soup.
- Vegetable Broth: Four cups add depth and tie all the vegetables together.
- Small Pasta: Shells, elbows, or ditalini capture soup in every bite; half a cup is just right.
- Dry Parsley: A tablespoon for bright herbal flavor that infuses the broth.
- Oregano: Just half a tablespoon gives a classic Italian aroma.
- Bay Leaf: One is all you need for a hard-to-place flavor lift.
- Salt and Pepper: Essential seasonings; always adjust to your taste at the end.
- Cannellini or Kidney Beans: Canned, rinsed and drained, giving the soup its hearty, protein-packed character.
- Baby Spinach: Two cups stirred in at the end for color, nutrition, and a fresh finish.
- Fresh Parsley or Basil: Add as garnish for a vibrant, fragrant touch before serving.
How to Make Instant Pot Minestrone Soup
Step 1: Dice Your Veggies
Begin by dicing the onions, carrots, celery, zucchini, and bell pepper. This simple step is pure kitchen therapy, and the rainbow of colors hints at just how vibrant your Instant Pot Minestrone Soup will taste.
Step 2: Layer in the Core Ingredients
Add all those freshly diced veggies right into the pot. Next, pour in the tomato juice, diced tomatoes, and your four cups of vegetable broth. Sprinkle in the dry parsley, oregano, toss in the bay leaf, and add your small pasta. This is where the soup starts to come together, with everything layered and ready to meld.
Step 3: Seal the Instant Pot
Now pop on the lid, double-check that the sealing ring is in place and the pressure valve is closed. This is what transforms your humble pile of vegetables and pantry staples into deeply flavorful Instant Pot Minestrone Soup in record time.
Step 4: Pressure Cook
Set your Instant Pot to Manual, high pressure, and set the timer for 10 minutes. (It’ll take about 10 to 15 minutes to reach full pressure, so don’t worry if things seem quiet at first.) That brief cook time is all it takes for the flavors to marry and the veggies to turn perfectly tender.
Step 5: Quick Release
When the timer beeps, use a quick release to let out the steam—this helps to keep the veggies colorful and not overcooked. Carefully open the lid and inhale that intoxicating aroma!
Step 6: Season and Taste
Now’s your chance to taste and add salt and pepper to make all those flavors really pop. Don’t be shy—a well-seasoned Instant Pot Minestrone Soup is infinitely more delicious.
Step 7: Add Beans and Greens
If you’d like, stir in the beans and fresh spinach right now, then put the lid back on (no heat required) and let the residual warmth wilt the greens for about 5 minutes. This step keeps the spinach vibrant and the beans creamy.
Step 8: Garnish and Serve
Finally, swirl in a handful of chopped fresh parsley or basil and get ready to serve, preferably with a generous slice of crusty bread on the side!
How to Serve Instant Pot Minestrone Soup
Garnishes
A sprinkle of chopped fresh parsley or basil lifts the whole pot with fresh, fragrant notes. If you’re feeling indulgent, add a shower of Parmesan or a swirl of extra-virgin olive oil—the finishing touches that really elevate your bowl of Instant Pot Minestrone Soup.
Side Dishes
Serve your soup with hunks of rustic bread, warm breadsticks, or even a quick grilled cheese for a cozy meal. A crisp green salad, maybe tossed with a zingy lemon vinaigrette, adds contrast and keeps things light.
Creative Ways to Present
Try ladling this vibrant soup into mugs for an easy, casual gathering. For a family dinner, set up a “soup bar” with bowls of parmesan, red pepper flakes, or pesto as toppings so everyone can customize their Instant Pot Minestrone Soup just the way they like.
Make Ahead and Storage
Storing Leftovers
Let the soup cool, then transfer it into airtight containers. It will keep beautifully in the fridge for up to 4 days. Just know that the pasta will continue to absorb the broth as it sits, so it might thicken up a bit overnight.
Freezing
Instant Pot Minestrone Soup is freezer-friendly! Ladle the cooled soup into freezer-safe bags or containers, leaving a bit of space for expansion. It will keep for up to 3 months—just be sure to thaw in the fridge overnight before reheating for best texture.
Reheating
For the best results, reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the pasta has soaked up a lot of the broth, simply add a splash more veggie stock or water until it reaches your preferred consistency.
FAQs
Can I make Instant Pot Minestrone Soup gluten-free?
Absolutely! Just swap in your favorite gluten-free small pasta, or even skip the pasta and add extra beans or diced potatoes for a naturally gluten-free version that tastes just as wonderful.
Can I add meat to this soup?
Definitely. If you’d like to make Instant Pot Minestrone Soup heartier, add some cooked Italian sausage, shredded rotisserie chicken, or diced ham before pressure cooking. You’ll get extra richness while keeping things easy.
What if I don’t have tomato juice?
No tomato juice? No worries! You can substitute with additional broth plus a tablespoon of tomato paste, or even use a 1:1 mix of tomato puree and water for a similar effect.
Which beans work best in Instant Pot Minestrone Soup?
Feel free to use cannellini, kidney, or even a combo of your favorite beans. Each variety brings its own texture and mild flavor, so use what you have on hand or even toss in chickpeas for a fun twist.
Can I make Instant Pot Minestrone Soup ahead for meal planning?
This soup is meal-prep gold! It stores and reheats beautifully, and you can portion it into grab-and-go containers for quick lunches or dinners all week long.
Final Thoughts
If you crave a fuss-free, flavor-packed, and heartwarming bowl of comfort, I can’t recommend Instant Pot Minestrone Soup enough. It’s the reliable recipe that always wins hearts (and seconds!), and I hope you’ll love it as much as my family does. Give it a try—your kitchen is about to smell amazing!
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Instant Pot Minestrone Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious Instant Pot Minestrone Soup recipe that is packed with vegetables, beans, and pasta, making it a comforting and satisfying meal.
Ingredients
Vegetables:
- 2 small onions, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 zucchini, diced
- 1 bell pepper, cored and diced
Soup Base:
- 1 can tomato juice (19 ounces)
- 1 can diced tomatoes (28 ounces)
- 4 cups vegetable broth
- 1/2 cup small pasta (shells, elbows or ditalini)
- 1 tablespoon dry parsley
- ½ tablespoon oregano
- 1 bay leaf
- Salt and pepper to taste
Additional:
- 1 can cannellini or kidney beans, rinsed and drained
- 2 cups baby spinach
- Fresh parsley or basil for garnishing
Instructions
- Dice the Vegetables: Chop onions, carrots, celery, zucchini, and bell pepper.
- Cook Soup Base: Combine diced veggies, tomato juice, diced tomatoes, broth, pasta, parsley, oregano, and bay leaf in the pressure cooker.
- Pressure Cook: Set to Manual, high pressure, for 10 minutes. Quick release after cooking.
- Season and Add Beans/Spinach: Adjust salt and pepper as needed. Add beans and spinach, cook for an additional 5 minutes.
- Finish and Serve: Stir in fresh herbs. Serve hot with crusty bread.
Notes
- You can customize the vegetables and beans based on your preferences.
- For a thicker soup, let it sit for a while after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Instant Pot Minestrone Soup, Pressure Cooker Soup, Vegetarian Minestrone
