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Instant Pot Minestrone Soup
5 from 32 votes

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup combines classic vegetable ingredients, beans, and small pasta shells into a hearty, flavorful broth cooked quickly under pressure. The soup has tender vegetables like carrots, celery, zucchini, and onion, with red kidney and cannellini beans adding protein and texture. Fresh spinach is stirred in at the end for color and nutrition. Its combination of Italian seasoning, bay leaves, and garlic provides traditional minestrone flavor notes.

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 carrot chopped
  • 2 ribs celery sliced
  • 6 cups chicken broth reduced sodium
  • 28 ounces diced tomatoes with juice, 1 can, canned
  • 15.5 ounces red kidney beans drained and rinsed, 1 can, canned
  • 15.5 ounces cannellini beans drained and rinsed, 1 can, canned
  • 1 ½ cups small pasta 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 leaf
  • ⅛ teaspoon black pepper
  • 2 cups spinach chopped, fresh
  • basil or parsley, for serving, optional, fresh
  • Parmesan Cheese for serving, optional, grated

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

  • Different pasta shapes cook at different rates; add pasta after pressure cooking if desired to prevent overcooking.
  • For leftovers, store pasta separately to keep it from soaking up broth and becoming soggy overnight.
  • Cut zucchini into thicker slices (about 1/2 inch) to maintain texture and avoid overcooking.
  • Cook the soup without pasta if you plan to add it fresh to each serving later for best texture.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

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.