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This quick and easy vegetarian recipe for Minestrone Soup in the Instant Pot is a healthy hearty meal that the whole family will love.

Combine pantry staples with fresh veggies and this delicious Instant Pot minestrone is made in a cinch. I’ll show you how!

minestrone soup in a bowl in front of Instant Pot

Easy Minestrone Soup

This hearty Instant Pot minestrone is a quick take on the classic vegetarian minestrone soup. Sometimes, I make this soup on the stove, but today, with the pressure cooker, it’s half the time!

This is a healthy (and meatless!) meal that practically cooks itself and makes a perfect dinner for busy weeknights since it comes together in a flash.

Ingredients

The veggies you’ll need are onion, garlic, celery, zucchini, and green beans (canned or frozen). You’ll also include white beans or any choice of beans, canned diced tomatoes, tomato paste to enhance the broth's flavor and consistency, vegetable or chicken broth, shelled or tube pasta, and simple herbs for seasoning (dried basil, oregano, and thyme OR my Homemade Italian Seasoning).

How to Make Minestrone in the Instant Pot

Here’s how to make this minestrone in the Instant Pot:

Sauté mode: to cook the aromatics for about 3 minutes
High pressure: add tomato paste, spices, broth, zucchini, green beans, and pasta, and cook for 6 minutes.
Vent it out: allow the minestrone to sit for 1-2 minutes and then use the quick pressure release to vent the steam.
Heat the beans: close the lid for an additional 2 minutes to allow the beans to reach temperature.

More Instant Pot Soup Recipes

Put your Instant Pot to use with more epic soup recipes like this baked potato soup, this chicken taco soup, and this chicken pot pie soup in the pressure cooker.

Instant Pot Minestrone Soup

Servings: 6

Prep Time: 5

Cook Time: 16

Total Time: 21

This quick and easy vegetarian recipe for Minestrone Soup in the Instant Pot is a healthy hearty meal that the whole family will love.

5 from 20 votes

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Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 stalk celery, diced
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
32 ounce can diced tomatoes
2 cups vegetable broth
1 medium zucchini, sliced
15 ounce can Italian green beans
¾ cup shelled pasta
15 ounce can white beans
grated Parmesan cheese, for serving

Instructions

Sauté:

Set the Instant Pot to sauté mode. Add the olive oil, onion, garlic, and celery and sauté for about 3 minutes, stirring, until the onions are translucent and the celery has softened.
Add the tomato paste, basil, oregano, thyme, diced tomatoes, broth, zucchini, green beans, and pasta. Stir to combine all the ingredients.

Cook:

Close the lid and seal the valve. Set to manual high pressure (HP) for 6 minutes. It takes about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.
When the timer goes off, release the pressure by opening the valve. Remove the lid, add the white beans, and stir to combine. Put the lid on and let the soup sit for 2 minutes to warm up the beans.