Instant Pot minestrone is an easy version of the classic Italian soup that is loaded with tender pasta and vegetables in savory tomato broth! This wonderfully hearty soup is just the thing to warm everyone up during colder weather, but you'll find yourself wanting to make it all year long! Serve it with some garlic bread and a salad for a tasty dinner everyone will enjoy!
Easy Instant Pot Minestrone
There's something extra special about making a hearty and comforting soup loaded with vegetables, pasta, and savory seasonings to share with your family! It's the perfect meal to enjoy on a chilly night, plus you can customize it with different vegetables to match your family's preferences.
This Italian-inspired recipe requires a light amount of preparation before the Instant Pot handles the rest of the work! In less than an hour, you'll have a satisfying and flavorful main dish your family will love!
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🥘 Instant Pot Minestrone Ingredients
Although the list of ingredients may seem lengthy, they are all easy to find at the grocery store! You can also use yellow squash, butternut squash, or green beans as the veggies if you'd like.
- Olive Oil - 4 tablespoons of olive oil (extra virgin).
- Yellow Onion - 1 medium yellow onion (chopped).
- Carrots - 2 medium carrots (peeled and chopped).
- Celery - 2 ribs of celery (chopped).
- Tomato Paste - ¼ cup tomato paste.
- Garlic - 1 ⅓ tablespoons of garlic (about 4 cloves, minced).
- Vegetable Broth - 4 cups of vegetable broth.
- Diced Tomato - 28 ounces of diced tomato (1 large 28-ounce can or 2 small 15-ounce cans).
- Dried Oregano - ½ teaspoon of dried oregano.
- Dried Thyme - ½ teaspoon of dried thyme.
- Bay Leaves - 2 bay leaves (remove before serving).
- Sea Salt - 1 teaspoon of sea salt.
- Black Pepper - fresh ground black pepper (to taste).
- Red Pepper Flakes - 1 pinch of crushed red pepper flakes.
- Water - 2 cups of water.
- Great Northern Beans - 15 ounces of great northern beans (1 15-ounce can, or cannellini beans, or 1 ½ cups cooked beans).
- Orecchiette Pasta - 1 cup of whole grain orecchiette pasta (or elbow, or any other small pasta).
- Yukon Gold Potato - 1 Yukon Gold potato (peeled and cut into ¾-inch chunks).
- Cabbage - 2 cups of cabbage (sliced, use savoy or curly cabbage).
- Zucchini - 1 zucchini (cut into ¾-inch chunks).
- Roma Tomatoes - 2 medium Roma tomatoes (cored, peeled, and chopped).
- Baby Spinach - 2 cups of baby spinach (chopped, or chopped kale or chopped collard greens).
- Lemon Juice - 2 teaspoons of lemon juice.
- Parmesan Cheese (Optional) - Freshly grated Parmesan cheese for topping your bowls of soup if you'd like.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Cook Instant Pot Minestrone
If you love easy and convenient Instant Pot recipes, then you'll how straightforward this soup is! Take out your Instant Pot or pressure cooker, measuring utensils, and a wooden spoon to make this soup recipe!
This minestrone recipe will make about 6 servings! There is plenty for seconds and even lunch the next day.
Minestrone Soup
- Preheat. Place the 4 tablespoons of olive oil into the bottom of your Instant Pot and hit the 'saute' button. Adjust the settings to 'more' or 'high' and let the oil heat up for 3 minutes.
- Saute. Once the oil is hot, place in the 1 medium onion, 2 medium carrots, 2 ribs of celery, ¼ cup of tomato paste, and 1 Yukon Gold potato and cook for 5 minutes or until they become tender. Add in the 1 ⅓ tablespoons of minced garlic, mix the veggies together, and cook for another minute.
- Add ingredients. Add in 4 cups of broth, 28 ounces of diced tomatoes, oregano, thyme, water 2 bay leaves, 1 teaspoon of salt, pepper (to taste), 1 pinch crushed red pepper flakes, 2 cups of water, and 15 ounces of beans.
- Cook. Stir in the 1 cup of pasta, 2 teaspoons of lemon juice, 1 potato, 1 zucchini, 2 cups of cabbage, and 2 medium tomatoes, then place the 2 cups of spinach on top. Lock the lid of your Instant Pot and set the valve to 'seal'. Press the 'warm' button and cook on high pressure for 5 minutes.
- Release pressure and serve. Once you are done cooking, turn the valve to 'vent' and follow with a quick release. Stir the soup well and serve with freshly grated Parmesan cheese if you'd like.
Serve a delicious bowl of minestrone with slices of oven garlic bread or butter herb rolls! You can also make your dinner a soup and salad combo by making a homemade Caesar salad! Enjoy!
💭 Angela's Tips & Recipe Notes
- In place of 1 15-ounce can of great northern beans (or cannellini beans), you can use 1 ½ cups of cooked beans.
- You can make this recipe gluten-free by substituting your favorite sturdy gluten-free pasta or by using rice instead.
- Feel free to add your favorite variety of chopped seasonal vegetables to this soup. Potatoes, green beans, bell pepper, butternut squash, yellow squash, and zucchini are all great choices. If you want to add heat, you could even add in some sliced jalapenos.
- The soup may take a while to come to pressure because there is a lot of liquid in the Instant Pot.
🥡 Storing & Reheating
Place your completely cooled leftover minestrone soup in an airtight container and store it in the refrigerator for up to 3 days.
If you are wanting to make this soup ahead of time, you can freeze the soup in a freezer-safe container, just make sure to leave out the pasta when you are cooking. Cook the pasta separately when you are ready to reheat the soup. Thaw in the refrigerator overnight and enjoy within 3 months.
Reheating Instant Pot Minestrone
Pour the minestrone soup into a saucepan and heat over medium heat on the stovetop until the soup is warmed to your liking.
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❓ FAQ
If you choose to not use dried pasta in this recipe, you can use rice or any quick-cooking grain like pearled barley or farro!
Absolutely! This minestrone soup would be delicious with some cooked ground spicy sausage, ground beef, or ground turkey added in too!
Yes! If you don't have an Instant Pot, you can use a large stockpot or a dutch oven to make this minestrone soup. The cooking time will vary from 30-45 minutes over medium heat on the stove top.
🍲 More Tasty Soup Recipes
- Vegetable Beef Soup - This savory soup recipe features tender meat, tasty veggies, and a delicious blend of seasonings!
- Butternut Squash Soup - Roasted butternut squash is combined with chicken stock, honey, nutmeg, heavy cream, and garlic to make the creamiest soup!
- Leftover Turkey Noodle Soup - This leftover turkey soup is perfect for using up your leftover holiday feast in a unique and tasty way!
- Cream Of Chicken Soup - My homemade cream of chicken soup is an amazingly flavorful substitute for the canned version!
- Split Pea Soup - This split pea soup features smoked ham hocks, celery, carrot, onion, and split green peas!
- Prime Rib Soup - Prime rib soup is a hearty and savory dinner that is loaded with plenty of tasty vegetables!
📋 Recipe
Instant Pot Minestrone
Ingredients
- 4 tablespoon olive oil (extra virgin)
- 1 medium yellow onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 ribs celery (chopped)
- ¼ cup tomato paste
- 1 ⅓ tablespoon garlic (about 4 cloves, minced)
- 4 cups vegetable broth
- 28 oz diced tomato (1 large 28-ounce can or 2 small 15-ounce cans)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 bay leaves (remove before serving)
- 1 teaspoon sea salt
- fresh ground black pepper (to taste)
- 1 pinch crushed red pepper flakes
- 2 cups water
- 15 oz great northern beans (1 15-ounce can, or cannellini beans, or 1 ½ cups cooked beans)
- 1 cup whole grain orecchiette pasta (or elbow, or any other small pasta)
- 1 Yukon Gold potato (peeled and cut into ¾-inch chunks)
- 2 cups cabbage (sliced, use savoy or curly cabbage)
- 1 zucchini (cut into ¾-inch chunks)
- 2 medium roma tomatoes (cored, peeled, and chopped)
- 2 cups baby spinach (chopped, or chopped kale or chopped collard greens)
- 2 teaspoon lemon juice
- Parmesan cheese (optional, freshly grated for garnishing)
Instructions
- Place the olive oil into the bottom of your Instant Pot and hit the 'saute' button. Adjust the settings to 'more' or 'high' and let the oil heat up for 3 minutes.4 tablespoon olive oil
- Once the oil is hot, place in the onion, carrots, celery, tomato paste, and potato and cook for 5 minutes or until they become tender. Add in the minced garlic, mix the veggies together, and cook for another minute.1 medium yellow onion, 2 medium carrots, 2 ribs celery, 1 Yukon Gold potato, 1 ⅓ tablespoon garlic, ¼ cup tomato paste
- Add in broth, diced tomatoes, oregano, thyme, bay leaves, salt, pepper, crushed red pepper flakes, water, and beans.4 cups vegetable broth, 28 oz diced tomato, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 2 bay leaves, fresh ground black pepper, 1 pinch crushed red pepper flakes, 2 cups water, 15 oz great northern beans, 1 teaspoon sea salt
- Stir in the pasta, lemon juice, potato, zucchini, cabbage, and tomatoes, then place the spinach on top. Lock the lid of your Instant Pot and set the valve to 'seal'. Press the 'warm' button and cook on high pressure for 5 minutes.1 cup whole grain orecchiette pasta, 2 cups cabbage, 1 zucchini, 2 cups baby spinach, 2 teaspoon lemon juice, 2 medium roma tomatoes
- Once you are done cooking, turn the valve to 'vent' and follow with a quick release. Stir the soup well and serve with freshly grated Parmesan cheese if you'd like.Parmesan cheese
Equipment You May Need
Notes
- In place of 1 15-ounce can of great northern beans (or cannellini beans), you can use 1 ½ cups of cooked beans.
- You can make this recipe gluten-free by substituting your favorite sturdy gluten-free pasta or by using rice instead.
- Feel free to add your favorite variety of chopped seasonal vegetables to this soup. Potatoes, green beans, bell pepper, butternut squash, yellow squash, and zucchini are all great choices. If you want to add heat, you could even add in some sliced jalapenos.
- The soup may take a while to come to pressure because there is a lot of liquid in the Instant Pot.
- To store: Place your completely cooled leftover minestrone soup in an airtight container and store it in the refrigerator for up to 3 days.
- To freeze: If you are wanting to make this soup ahead of time, you can freeze the soup in a freezer-safe container, just make sure to leave out the pasta when you are cooking. Cook the pasta separately when you are ready to reheat the soup. Thaw in the refrigerator overnight and enjoy within 3 months.
- To reheat: Pour the minestrone soup into a saucepan and heat over medium heat on the stovetop until the soup is warmed to your liking.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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