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Instant Pot Minestrone Soup
4.9 from 594 votes

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is a vegetable-rich, hearty soup cooked under pressure with onions, garlic, diced tomatoes, celery, carrots, zucchini, pasta, beans, and spinach in a seasoned vegetable broth. The blend of Italian seasonings and paprika deepens the flavor, while spinach added at the end preserves freshness. Parmesan cheese garnishes the soup optionally.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 283 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onion diced
  • 1 tablespoon garlic minced
  • 1 can diced tomatoes or 4 fresh tomatoes diced, 15oz
  • 2 celery chopped, 3/4 cup, stalks
  • 2 carrot chopped, 3/4 cup
  • 1 zucchini chopped, 3/4 cup
  • 1/2 cup pasta I used elbow macaroni
  • 32 ounces vegetable broth
  • 1 can white kidney beans 15oz, drained (cannellini)
  • 2 cups spinach chopped, aka Palak
  • 1/4 cup Parmesan Cheese freshly grated (optional, skip for vegan)
  • parsley chopped, to garnish
Seasoning
  • 2 teaspoon Italian seasoning
  • 1 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper crushed, adjust to taste
  • 1 teaspoon paprika adjust to taste

Instructions

    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat olive oil in it. 
  2. Add diced onions and minced garlic. Stir and Saute for 2 minutes. 
  3. Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.
  4. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
  5. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
  6. When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
  7. Stir in the chopped spinach and let it sit for 5 minutes. 
  8. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve. 

Notes

  • Use "Better than Bouillon" or other vegetable broth bases as alternatives for broth in this soup.
  • Any beans can replace white kidney beans; soak and cook dried beans in the Instant Pot if preferred.
  • Vegetables can be varied; bell peppers, potatoes, sweet potatoes, or kale are suitable additions.
  • Add jalapenos for extra spice if desired.
  • Dry pasta cooks directly in the Instant Pot; add pre-cooked pasta after pressure cooking along with spinach to avoid overcooking.
  • For a vegan version, omit the Parmesan cheese at the end.
  • To make this soup gluten-free, omit pasta or substitute with gluten-free varieties.
  • Adjust pressure cooking time based on chosen pasta and bean preparation; 5 minutes can suffice.

Nutrition Information

Serving 286g Calories 283kcal (14%) Carbohydrates 40g (13%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 4mg (1%) Sodium 2067mg (86%) Potassium 917mg (20%) Fiber 10g (40%) Sugar 11g (22%) Vitamin A 7526IU (151%) Vitamin C 29mg (32%) Calcium 205mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 283

% Daily Value*

Serving 286g
Calories 283kcal 14%
Carbohydrates 40g 13%
Protein 12g 24%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 4mg 1%
Sodium 2067mg 86%
Potassium 917mg 20%
Fiber 10g 40%
Sugar 11g 22%
Vitamin A 7526IU 151%
Vitamin C 29mg 32%
Calcium 205mg 21%
Iron 4mg 22%

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