Instant Pot Minestrone Soup

This hearty Instant Pot Minestrone Soup is a quick take on the classic Vegetarian Minestrone soup. It’s made super-fast with a few pantry staples and the Instant Pot. Get ready because dinner is going to be so good.

Easy Minestrone Soup

This Instant Pot Minestrone Soup is a dinner idea perfect for busy weeknights since it comes together in a flash.

This recipe is one that uses pantry staples you most likely already have on hand in your kitchen. I love using up canned goods to make simple recipes because it helps to cut down both meal prep and cook time – meaning I have more time to spend outside the kitchen with my family.

Instant Pot Minestrone Ingredients

What goes in this simple Instant Pot Minestrone Soup? It’s so simple! While this list is long, I’m betting you have most of this one hand already.

• Olive oil: for sauteing.
• The aromatics: a combination of onion, garlic, and celery that adds savory flavor and aroma to soups, sauces, and stews.
• Tomato paste: super concentrated tomato flavor that enhances the broth’s flavor and consistency.
• Herbs: dried basil, oregano, and thyme OR try my Homemade Italian Seasoning.
• Tomatoes: canned diced tomatoes.
• Vegetable broth: or chicken broth!
• Zucchini adds volume and soaks up the flavor of herbs and tomato.
• Green beans: use frozen or canned, just make sure to drain and rinse.
• Pasta: shelled or tube varieties work best- think macaroni, rotini, ziti, and penne.
• White beans: or any choice of bean.

For this recipe, I’m using canned beans and diced tomatoes. Whenever I use canned foods in a recipe I’m asked if the nutritional value is affected by using canned vs fresh veggies.

One thing I love about canned vegetables and fruit is that they are harvested at the peak of ripeness and canned within a few hours, to seal their nutrition and flavor. Since they are already cooked, all we need to do is add, stir, and heat. This can speed up cooking times, while still allowing you to serve a nutrient-dense dinner to your family.

This, my friend, is the best part about stocking our pantries with canned staples. Healthy family meals, fast. Simple enough, right?

And that’s exactly what we are doing with this Minestrone frecipe.

It’s made with 90% pantry staples, the other 10% being a chopped onion, garlic, celery, and zucchini, items easy enough to pick up on your next grocery run!

Sometimes, I make this soup in the slow cooker, other times I make this minestrone on the stove. But today, with the Instantpot or pressure cooker it’s half the time!

See? I’m looking out for you. This is a healthy (and meatless!) meal that practically cooks itself.

You’ve got to love family-friendly meatless meals that everyone will eat! For more delicious meatless recipes, check out the MOMables Meatless Meal Plan.

How to Make Minestrone in the Instant Pot

1. Sauté
   Using sauté mode on your Instant Pot soften the onion, garlic and celery for about 3 minutes
2. Under Pressure
   Add tomato paste, spices, broth, zucchini, green beans and pasta and set to HP for 6 minutes.
3. Vent it Out
   After the timer goes off allow the Minestrone to sit for 1-2 minutes and then use the quick pressure release to vent the steam
4. Add the Beans
   Remove the lid, add the white beans, stirring to combine. Close the lid for an additional 2 minutes to allow the beans to reach temperature.
5. Serve
   Top the soup with Parmesan cheese and be sure you have some garlic bread for dipping. YUM.

To see how to make this same recipe on the stove, check out this quick Vegetarian Minestrone recipe video.

Tips for the Best Instant pot Minestrone

A few things you should know before cooking:

Minestrone soup is versatile so add any of your favorite seasonal veggies or a protein to make this your own. Use your favorite pasta such as shells, macaroni, orecchiette, or ditalini is best because the shape holds more broth. More broth = more flavor!

I love to make this Minestrone soup year-round when I want to feed my family a hearty meal that everyone enjoys.

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