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Home » Recipe Course » Soups

Instant Pot Minestrone Soup

Published October 13, 2020 Updated February 24, 2022 By Meeta Arora 54 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Minestrone Soup
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.

Minestrone soup in a white bowl topped with parmesan

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.
Instant Pot Minestrone Soup Step by Step

Love the colors in this easy, healthy minestrone soup!

Minestrone Soup in the instant pot with vegetables, pasta and spinach

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!

Close up of minestrone soup in a bowl
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.

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
vegetable and pasta minestrone soup in a bowl

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.
4.82 from 77 votes
Print Save Saved! Pin
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
 
 

  • 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, ¾ cup
  • 2 Carrot chopped, ¾ cup
  • 1 Zucchini chopped, ¾ cup
  • ½ cup Pasta I used elbow macaroni
  • 32 ounces Vegetable Broth
  • 1 can White Kidney Beans 15oz (cannellini)
  • 2 cups Spinach (Palak) chopped
  • ¼ cup Parmesan cheese freshly grated (optional, skip for vegan)
  • Parsley chopped, to garnish

Seasoning

  • 2 teaspoon Italian Seasoning
  • 1 teaspoon Salt adjust to taste
  • ¼ 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. 
    onion and garlic being sautéed in a pot
  • 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.
    veggies and pasta with broth to make a soup in instant pot
  • When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
    Minestrone soup cooked in the instant pot
  • Stir in the chopped spinach and let it sit for 5 minutes. 
    spinach topped on cooked soup
  • Garnish with parmesan cheese (optional) and minestrone soup is ready to serve. 
    Minestrone Soup in the instant pot with vegetables, pasta and spinach

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
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Angela says

    July 22, 2021 at 8:34 am

    Going to try this! Do we soak the beans and cook on high and then use them, or because it’s instant pot we don’t have to soak them?

    Reply
    • Meeta Arora says

      August 10, 2021 at 3:16 pm

      Hi Angela - If using dry beans, I would recommend to soak overnight and pressure cook them for 15 minutes before using in the recipe. You can also cook them without soaking, then pressure cook for 30 minutes on high.

      Reply
  2. Krupa says

    February 11, 2021 at 10:02 am

    Loved the recipe. This is the best recipe I tried for Minestrone soup. Thank You !!

    Reply
    • Piping Pot Curry says

      February 11, 2021 at 10:40 am

      Hi Krupa - So happy to hear that. Thank you for sharing it back 🙂

      Reply
  3. Amy Pereira says

    January 07, 2021 at 5:18 pm

    SOOOO yummy... so easy quick and delicious.. a great hearty winter soup. You wont be disappointed with this recipe

    Reply
    • Piping Pot Curry says

      January 08, 2021 at 9:21 am

      Hi Amy - Glad you liked the recipe. Thank you for sharing it back 🙂

      Reply
  4. Ruby says

    December 29, 2020 at 4:16 pm

    Hello Meeta- love your recipe! I tried it for the first time today and it will easily be a weeknight favorite. I followed everything except I used water instead of broth (just to limit the salt) but it still tasted delicious! Thank you!

    Reply
    • Piping Pot Curry says

      December 30, 2020 at 9:00 am

      Hi Ruby - So good to hear that 🙂

      Reply
  5. Anvita Saxena says

    December 12, 2020 at 4:34 am

    Total satisfaction. Everyone loved it.

    Reply
    • Piping Pot Curry says

      December 14, 2020 at 8:34 am

      Hi Anvita - So good to hear that. Thank you for sharing it 🙂

      Reply
  6. Sarah says

    December 21, 2019 at 10:14 am

    I love this soup so much! Thank you!

    I stockpile frozen broccoli, carrots, and spinach just in case I need a "ready in 10 minutes" dinner on any given night. This recipe is just as good with all frozen veggies, I'm happy to report.

    Reply
  7. Anitha says

    October 02, 2019 at 6:14 am

    Loved the recipe! Super easy and delicious!! Thank you!

    Reply
    • Meeta Arora says

      October 10, 2019 at 9:32 pm

      Hey Anitha - Happy to hear you enjoyed the soup!

      Reply
  8. Garima Bhatia says

    February 03, 2019 at 9:00 am

    Thanks for the recipe! Can I make a batch for the week? Will it stay good for kids?

    Reply
    • Meeta Arora says

      February 04, 2019 at 9:24 am

      Hey Garima - It will definitely stay good refrigerated for 3 days. Another idea is to keep all the chopped veggies ready and freezed, then it will be super easy to make a second batch of soup.

      Reply
  9. Marni says

    January 17, 2019 at 3:38 pm

    I made it today — 3rd recipe I ever made in my IP — and it was delicious! So easy!

    Reply
    • Meeta Arora says

      January 17, 2019 at 5:17 pm

      Hey Marni - So glad to hear you enjoyed the soup. Thank you for sharing back your review. I am sure there will be many more awesome dishes you will make in your ip!

      Reply
  10. Archana says

    January 09, 2019 at 12:26 pm

    Do we cook pasta or add raw?

    Reply
    • Meeta Arora says

      January 09, 2019 at 3:44 pm

      Hey Archana - Add raw pasta to the soup. It will get cooked along with the veggies. Hope you enjoy it!

      Reply
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I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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