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Easy Instant Pot Minestrone Soup
5 from 39 votes

Easy Instant Pot Minestrone Soup

Easy Instant Pot Minestrone Soup is a vegetable-rich, herb-seasoned soup loaded with diced tomatoes, pasta, and an assortment of beans cooked under pressure for quick preparation. The combination of vegetables like zucchini, carrots, celery, and spinach plus herbs such as basil, thyme, and oregano creates a flavorful, texturally varied soup. The small elbow pasta cooks in the broth, absorbing flavors while maintaining a tender bite.

Prep Time
20 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 167 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 3 tablespoons olive oil
  • 1 small sweet onion peeled and diced
  • 6 cloves garlic minced
  • 2 tablespoons tomato paste optional
  • 1/2 cup carrot peeled and sliced rondelle
  • 1 cup celery chopped
  • 1 cup zucchini diced
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon oregano dried
  • 1/4 teaspoon rosemary dried
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 2 . 5 ounces San Marzano diced tomato canned
  • 1 cup elbow pasta small
  • 1 ounces red kidney beans drained and rinsed, canned no-salt added
  • 1 ounces black beans drained and rinsed, canned no-salt added
  • 1 ounces green beans drained and rinsed, canned no-salt added, cut
  • 64 ounces vegetable broth low-sodium
  • 3 cups spinach tightly packed, fresh
  • 3 bay leaf
Garnish:
  • parsley finely chopped, fresh leaves
  • Parmesan Cheese freshly grated, or mozzarella cheese

Instructions

    Cup of Yum
  1. Set Instant Pot to saute mode.
  2. Once HOT, add olive oil, let it warm up and add onion, garlic, carrot, celery, zucchini, and tomato paste if using. Mix and cook for about 5 minutes, until slightly softened.
  3. Add basil, thyme, oregano, rosemary, diced tomatoes, salt, and pepper. Stir to combine.
  4. Add pasta and red beans, black beans and cut green beans. Stir to combine.
  5. Add broth. You might not have to use it all, but add enough broth so it covers all the ingredients. Pressure Cooker should be about 3/4 full. Stir to combine and add bay leaves.
  6. Close lid and set to manual High Pressure for 4 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 4 minutes. Make sure you close the vent.
  7. When the timer goes off, let sit for 5 minutes. Then release any remaining pressure by opening the vent steam.
  8. Remove the lid and add the spinach right into the hot soup, stir to combine.
  9. Remove and discard bay leaves. Stir, taste, and adjust for salt and pepper.
  10. Serve garnished with parmesan cheese and fresh, chopped parsley.

Notes

  • If the pasta becomes too soft, cooking pasta separately and adding when reheating helps maintain texture.
  • Omitting pasta is advised when freezing the soup; cook pasta separately upon serving.
  • Add spinach at the end for a softer texture, or later for a firmer bite.
  • Use a cornstarch slurry to thicken the broth if desired; mix 1 tablespoon cornstarch with 2 tablespoons water before adding.
  • Choose small, thick pasta shapes to prevent mushiness in the pressure cooker.
  • Slice vegetables thicker to avoid them becoming too soft during cooking.

Nutrition Information

Calories 167kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 1263mg (53%) Potassium 287mg (6%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4375IU (88%) Vitamin C 9.6mg (11%) Calcium 39mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 167

% Daily Value*

Calories 167kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1263mg 53%
Potassium 287mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 4375IU 88%
Vitamin C 9.6mg 11%
Calcium 39mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.