Instant Pot Minestrone Soup

A perfect soup that is a complete meal in itself - beans, loads of veggies and pasta, topped with cheese and a side of bread. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.

Fall is in full swing, although not so much in California yet. But I am still craving soup! So here is a hearty and healthy vegetarian Minestrone soup made in the Instant Pot. It is a perfect combination of tasty and nutritious.

Beans, loads of veggies and pasta, all cooked in a yummy broth....so flavorful. This is a complete meal with protein, carbs, and loads of nutrients from the veggies. It is also the easiest thing to make. It is most a throw all in and let the magic pot do it's work kind of soup.

This is a perfect Vegetarian Instant Pot Soup!

Vegan? Skip the cheese at the end!

Gluten-free? Skip the pasta or use a rice or quinoa pasta to make this gluten free.

Check out this collection of 20+ Instant Pot Vegetarian Soup recipes for more delicious soups!

Ingredients for Minestrone Soup

Look for all the veggies in your refrigerator...okay, not all but most veggies work great in this soup.

It is easy to customize this soup and use other veggies. I have used:

• Carrots
• Celery
• Zucchini
• Baby Spinach

I always keep some canned cannellini beans in the pantry. You can also add kidney beans if you like.

You can also cook the beans in the instant pot, which is great. Many recipes add beans at the end after pressure cooking, but I like the canned beans cooked with the broth and veggies so they soak in the flavor.

I have tried making this soup with fresh tomatoes and with canned diced tomatoes. It works great both ways, so feel free to use any.

I used small elbow macaroni pasta in this soup. Any dry pasta works well in this recipe. I like to use dry pasta and cook it directly in the instant pot with the veggies.

If you have pre-cooked pasta ready, you can add that to this soup after pressure cooking along with the spinach and simmer for a few minutes.

How to make Minestrone Soup in the Instant Pot?

This is a very easy soup to make in the instant pot. You don't have to simmer the pot on the stovetop for hours to get a flavorful delicious soup!

• Start with heating oil in the instant pot and sautéing onions and garlic.
• Then add diced tomatoes and chopped celery, carrots and zucchini.  Also add all the seasonings at this time.
• Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
• Now cook on SOUP mode in the instant pot.
• When the instant pot beeps, manually release the pressure after 5 minutes.
• Stir in the chopped spinach and let it sit for 5 minutes. Season with more slat and pepper if you like.
• Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.

Love the colors in this easy, healthy minestrone soup!

This is a bowl of goodness, so satisfying. Top with some grated parmesan (skip for vegan).

You won't miss going to Olive Garden for a hearty bowl of minestrone any more. You can enjoy it in the comfort of your home!

Can I freeze this soup?

If you want to freeze this soup, leave out the pasta when pressure cooking.

Cook the pasta separately and add in when reheating.

Here is a video to show the preparation of the minestrone soup.

If you like this recipe, do let us know by leaving a comment.  You might like other soups made in a pressure cooker -

• Broccoli Cheddar Soup
• Creamy Tomato Soup
• Roasted Carrot and Bell Pepper Soup
• Vegetarian Taco Soup

Tried this recipe?Give a rating by clicking the ★ below

Instant Pot Minestrone Soup

Meeta Arora

A perfect soup that is a complete meal in itself - beans, loads of veggies and pasta, topped with cheese and a side of bread. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.

4.75 from 31 votes

Print Recipe Pin Recipe

Servings: 8

Calories: 141

Course: Soup

Cuisine: Italian

Diet: Gluten-free, Vegetarian

Method: Instant Pot/Pressure Cooker

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Equipment

• Instant Pot/Pressure Cooker

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoon Olive Oil
• ▢ 1 cup Onion diced
• ▢ 1 tablespoon Garlic minced
• ▢ 1 can Diced Tomatoes or 4 fresh tomatoes diced, 15oz
• ▢ 2 Celery Stalks chopped, 3/4 cup
• ▢ 2 Carrot chopped, 3/4 cup
• ▢ 1 Zucchini chopped, 3/4 cup
• ▢ 1/2 cup Pasta I used elbow macaroni
• ▢ 32 oz Vegetable Broth
• ▢ 1 can White Kidney Beans 15oz (cannellini)
• ▢ 2 cups Spinach (Palak) chopped
• ▢ 1/4 cup Parmesan cheese freshly grated (optional, skip for vegan)
• ▢ Parsley chopped, to garnish

Seasoning

• ▢ 2 teaspoon Italian Seasoning
• ▢ 1 teaspoon Salt adjust to taste
• ▢ 1/4 teaspoon Black Pepper crushed, adjust to taste
• ▢ 1 teaspoon Paprika adjust to taste

Instructions

 

• Start the instant pot in SAUTE mode and heat olive oil in it. 
• Add diced onions and minced garlic. Stir and Saute for 2 minutes. 
• Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.
• Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
• Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
• When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
• Stir in the chopped spinach and let it sit for 5 minutes. 
• Garnish with parmesan cheese (optional) and minestrone soup is ready to serve. 

Video

Notes

Broth: You can use "Better than Bouillon" base if you prefer. I had low sodium veggie broth at hand and used it.

Beans: Same for beans, I used white kidney beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 4 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe.

Veggies: You can vary veggies to your choice. Some options are bell peppers, potatoes, sweet potatoes, kale. Add jalapenos for an extra spice kick.

Pasta: I used small elbow macaroni pasta in this soup. Any dry pasta works well in this recipe. I like to use dry pasta and cook it directly in the instant pot with the veggies. If you have pre-cooked pasta ready, you can add that to this soup after pressure cooking along with the spinach and simmer for a few minutes. 

Vegan Variation: Skip the Parmesan cheese at the end.

Gluten Free Variation: Skip the pasta or use a gluten-free pasta.

Note: The cook time has been lowered in this recipe to 5 minutes, as that has worked well too. Originally it was 10-20 minutes. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 286gCalories: 141kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 1034mgPotassium: 448mgFiber: 5gSugar: 6gVitamin A: 3758IUVitamin C: 14mgCalcium: 100mgIron: 2mg

Keyword instant pot minestrone soup, instant pot vegetarian soup, pressure cooker minestrone soup

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