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5.0 from 48 votes

Instant Pot Minestrone Soup

We love this easy Minestrone Soup loaded with healthy, colorful veggies and cooked in the Instant Pot!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 349 kcal
Course: Main Course , Soup , Lunch
Cuisine: Italian , American

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1 onion finely diced
  • 3 large carrots chopped
  • 2 ribs celery sliced
  • 6 cups reduced sodium chicken broth
  • 28 ounces canned diced tomatoes with juice, 1 can
  • 15.5 ounces canned red kidney beans drained and rinsed, 1 can
  • 15.5 ounces canned cannellini beans drained and rinsed, 1 can
  • 1 ½ cups small shells uncooked
  • ½ medium zucchini sliced into ½-inch half moons
  • 2 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons Italian seasoning
  • 2 bay leaves
  • ⅛ teaspoon black pepper
  • 2 cups fresh spinach chopped
  • fresh basil or parsley, for serving, optional
  • grated Parmesan cheese for serving, optional

Instructions

    Cup of Yum
  1. Turn a 6 qt Instant Pot onto SAUTÉ.
  2. Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
  3. Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
  4. Add remaining ingredients except for the spinach & basil if using.
  5. Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
  6. When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
  7. Remove the bay leaves and discard.
  8. Serve with shredded parmesan cheese and fresh basil or parsley if desired.

Notes

  • Important: Different brands and shapes of pasta will cook differently and can easily overcook. If you'd prefer, cook the soup as directed without the pasta.  After cooking, turn the instant pot to saute, and once boiling, add the pasta to the boiling soup until tender.
  • If you plan on having leftovers, cook the pasta separately and add it to each serving.
  • For leftovers, store the pasta separately. It will soak up the broth if it is refrigerated overnight and become soggy.
  • Cut zucchini a little thicker (about 1/2-inch) so it doesn't overcook.

Nutrition Information

Calories 349 (17%) Carbohydrates 60g (20%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Sodium 1080mg (45%) Potassium 1317mg (38%) Fiber 12g (48%) Sugar 9g (18%) Vitamin A 7210IU (144%) Vitamin C 23mg (26%) Calcium 175mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 349

% Daily Value*

Calories 349 17%
Carbohydrates 60g 20%
Protein 19g 38%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Sodium 1080mg 45%
Potassium 1317mg 28%
Fiber 12g 48%
Sugar 9g 18%
Vitamin A 7210IU 144%
Vitamin C 23mg 26%
Calcium 175mg 18%
Iron 6mg 33%

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