Instant Pot Minestrone Soup

If there’s a soup that’s faster, tastier, easier, and healthier than this one, let me know. I don’t think you’ll find it! This Instant Pot Minestrone Soup is nutritious and packed full of veggies, but the best part is, you essentially throw the ingredients in, push a button, and walk away. No babysitting the stove! If you don’t have an Instant Pot, this can still be easily made on the stovetop.

Ingredients for Instant Pot Minestrone Soup 

Olive Oil, Onion, and Garlic 

The base of this soup is diced onion and minced garlic sautéed in olive oil 

Vegetables 

For minestrone soup, I typically use diced celery, matchstick carrots (the pre-shredded kind in the bag are fine), zucchini, and frozen green beans 

Canned and Pantry Goods 

Chicken Broth, canned diced tomatoes, shell pasta, kidney beans, and navy beans make up the pantry goods for this recipe. You can totally use homemade chicken stock or whatever kind of broth that you prefer as well. 

Seasonings

To season this soup I use a combination of salt and pepper as well as lots of herbs. I like basil, parsley, thyme, and oregano the best. I also throw in a bay leaf for extra flavor.

Do I have to use a Pressure Cooker for Instant Pot Minestrone Soup? 

I use a pressure cooker for this recipe because it is so fast and easy, but if you don’t have one you can also make this recipe on the stove. 

How long does the Instant Pot take to come to pressure? 

Depending on the temperature of your broth, it could take quite a while (up to 25 minutes) for your instant pot to come to pressure. If you add very hot broth, it will come to pressure much faster.

Do I need to sauté the onions and garlic? 

It’s completely fine to skip the sauté step and to transfer ALL ingredients to the pot at the same time, then push start. If you take the extra step to sauté the onions, they will have a slightly sweeter flavor.

How to Make Instant Pot Minestrone Soup 

Pressure Cooker

To make this in the Instant pot, you’ll first start by using the “sauté” feature to cook the oil, onion, and garlic. Give it a good stir and when the onions are soft, add the rest of the ingredients to the pot.

Put the lid on and make sure that the steam valve is closed so that the pot can come to pressure. 

Set the Instant Pot to high pressure and cook for 12 minutes. Depending on your model you may need to press “Manual” or “Pressure Cook” and then select high pressure.

When the timer goes off, do a quick release by flipping the steam valve open. 

Stove Top

In a large pot on the stove, sauté onion and garlic in oil until onions are soft. Add the  carrots and celery, giving them a few minutes to soften  also, stirring often. 

Add the tomatoes, beans, broth, and seasonings and bring the soup to a boil. 

Add the  zucchini and pasta and let cook for about 10 minutes or until pasta and vegetables are soft.

What to Serve with Instant Pot Minestrone Soup 

Serve this soup with freshly grated Parmesan cheese on top. I would highly recommend making some crusty Sourdough bread or rolls on the side. Some of my favorite bread recipes are: 

Easy Dutch Oven Sourdough

Fast Classic White Dinner Rolls

Easy Dutch Oven Bread

Happy Cooking!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN.

Instant Pot Minestrone Soup

You can't beat the combination of fast, easy, healthy, and delicious!

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Course: Soup

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 – 6

Ingredients

• 2 T olive oil or avocado oil
• 1 medium onion diced
• 1 clove garlic minced
• 2-3 ribs celery diced
• 1 cup matchstick carrots (or one cup of diced carrots)
• 1 medium zucchini, cut up
• 1 cup frozen green beans
• 4 cups chicken broth
• 1 bay leaf
• 1 15 oz can diced tomatoes
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp parsely
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 3/4 cup uncooked small shell noodles
• 1 15 oz can kidney beans
• 1 15 oz can navy beans

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Instructions

Instant Pot Directions

• Using the “sauté” feature, combine oil, onion, and garlic. Give it a good stir and when the onions are soft, add the rest of the ingredients to the pot.
• Put the lid on, seal the steam valve, and cook on high pressure for 12 minutes. When the 12 minutes is up, you can do a quick release pressure release by flipping the steam valve open.
• Serve with crusty bread and Parmesan cheese.

Stove Top Directions

• In a large pot, sauté onion and garlic in oil until onions are soft. Add carrots and celery, giving them a few minutes to sauté also, stirring often.
• Add the tomatoes, beans, broth, and seasonings.
• Let it come to a boil, then add the zucchini and pasta and let cook for about 10 minutes or until pasta and vegetables are soft.
• Serve with crusty bread and Parmesan cheese

Notes

Note 1: Depending on the temperature of your broth, it could take quite a while (up to 25 minutes) for your instant pot to come to pressure. If you add very hot broth, it will come to pressure much faster.

Note 2: It’s completely fine to skip the sauté step and to transfer ALL ingredients to the pot at the same time, then push start. If you take the extra step to sauté the onions, they will have a slightly sweeter flavor.