This Instant Pot Minestrone Soup is hearty, cozy, and packed with tons of veggies! A perfect one-pot meal for lunch, dinner, or meal prep.
Soup season is in full effect over here, and I’m here for it. This chilly weather has be craving all of the warm foods (salads be gone!), so a veggie-loaded bowl of hot and steamy goodness seems like the perfect solution to my current leafy green avoidance. Today I’m sharing my twist on the classic: Minestrone Soup!
Only I’ve made it even easier and hands-free by making it a one pot meal…in the Instant Pot! The good news is that this tasty, cozy, and hearty soup is pretty much naturally vegan, and can easily be made gluten-free, too 🙂
INGREDIENTS FOR MINESTRONE SOUP
Minestrone Soup has a longer ingredient list than most of the soups I publish on here, but trust me – each one serves a purpose, and is so dang worth it! Plus it’s all pretty budget-friendly, too. You’ll need:
- Onion/Carrot/Celery/Garlic – for some yummy base flavors,
- Diced Tomatoes/Tomato Paste/Italian Seasoning – for ooomph and depth of flavor,
- Kidney Beans/Pasta/Green Beans – for a hearty bite!
You can also swap the Green Beans out for another veggie of your choice, or add more in. Zucchini, spinach, and even broccoli would be great here.
HOW TO MAKE MINESTRONE SOUP IN THE INSTANT POT
- Sauté your veggies and seasonings
- Add in the tomatoes, broth, beans, and pasta
- Seal the pot and cook on high pressure for 5 minutes, then release and enjoy!
Before you know it you’ll have a warm and tasty soup, ready to devour 🙂 And in case you don’t have an Instant Pot, I’ve also included stovetop instructions in the recipe notes! It’s pretty much the same thing, just a little more hands-on.
I decided to top my Instant Pot Minestrone Soup with some dairy-free Parmesan Cheese to make it taste even more like the classic recipe! I’d also recommend topping this yummy soup with some fresh Basil – I didn’t have any on hand, but will definitely be doing so the next time I make this.
This classic soup is the perfect chilly day remedy, and is also great for meal prep! Just keep in mind that the pasta noodles with enlarge + absorb some of the soup broth in the fridge, so you may want to thin the soup out with a little extra water or veg broth when reheating.
If you’re looking for more cozy soup recipes, you’ll also love this Sweet Potato & Lentil Soup, this Smoky Black Eyed Pea Soup, and this Instant Pot Black Bean Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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Instant Pot Minestrone Soup
Prep Time: 10 Minutes- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: Serves 4 to 6 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
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This Instant Pot Minestrone Soup is hearty, cozy, and packed with tons of veggies! A perfect one-pot meal for lunch, dinner, or meal prep.
Ingredients
- 2 tablespoons olive oil (optional, see notes)
- 1 small yellow onion, diced
- 3–5 cloves of garlic, diced
- 2 ribs of celery, sliced
- 3 carrots, sliced
- 2 teaspoons italian seasoning
- 3 ounces (85 g) salt-free tomato paste
- 1 28 ounce (790 g) can diced tomatoes (fire-roasted or regular)
- 4 cups (940 ml) vegetable broth (homemade or store-bought)
- 4 cups (940 ml) water
- 2 cans (480 g) red kidney beans (480 g drained; 3 cups cooked beans)
- 1 cup (80 g) dry pasta of choice, gluten-free if necessary
- 2 cups (230 g) fresh or frozen cut green beans
- Fresh basil and vegan parmesan cheese, for garnish (optional)
Instructions
- Turn the Instant Pot on to the “Saute” setting and warm the oil in the pot. Add the yellow onion and cook for 3 to 5 minutes, until golden. Add the garlic, celery, carrots, and italian seasoning to the pot and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.
- Stir the tomato paste into the vegetables until evenly incorporated, then add the diced tomatoes, broth, and water; mix well.
- Add the beans, pasta, and green beans to the pot. Press “Cancel” to stop the Saute mode. Close the Instant Pot, set the valve to “Sealing”, then cook on Manual High Pressure for 5 Minutes.
- Immediately release the pressure from the Pot once the timer goes off (cover the valve with a kitchen towel to prevent splatter). Remove the lid and let the soup cool for 5 minutes, then ladle into serving bowls and top with fresh basil and dairy-free parmesan, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.
Notes
- Substitutions: if you do not own an italian seasoning blend, replace it with ½ teaspoon dried oregano, ½ teaspoon dried thyme, and 1 teaspoon dried basil
- Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
- Stovetop Instructions: Follow steps 1-2 as stated above. Add the beans and green beans to the pot and bring the mixture to a boil. Once the soup comes to a boil, add the uncooked pasta and simmer until tender. This will vary based on the type of pasta used – start checking for doneness at the minimum cook time listed on the pasta box.
13 comments
i am planning on making it this week but wanted to double it and the website is not allowing me to do this.Can you check this out asap.
I will look into it, thanks for letting me know!
This was delicious! I added some chopped zucchini, frozen green beans and frozen spinach. I used whole wheat shells for the pasta. I ended up adding so many veggies (and a little more broth) that I’m glad I made it in our 8 quart instant pot. We ate it with some crusty sourdough and it made a great dinner. Thank you for the recipe.
★★★★★
This soup is so comforting but also feels wholesome, the perfect combination if you ask me! 🙂 I didn’t have any Italian seasoning on hand so I used a mixture of dried parsley, basil, and oregano and it turned out fine. All of the veggies were cooked perfectly and I enjoyed the delicious savory flavor the tomato paste adds. I topped mine with chopped basil and freshly ground black pepper. Thank you Caitlin! This soup is a keeper.
★★★★★
Actually easy to make and tasted great. Used can of white beans and frozen broccoli instead of kidney and green beans. Thanks for sharing.
★★★★★
Nice improvising! Thanks for making it!
Mine came out looking a lot more watery than the pics, but that’s okay, it was still great! I used 1 can white beans and 1 can black beans because that’s what I had but next time I definitely won’t be replacing kidney beans. I also threw in some spinach at the end and topped with nutritional yeast. The time it takes to come to pressure and cook is the perfect amount of time to make some garlic bread! Make this, y’all!
★★★★★
Did you use pasta as well? Sometimes (depending on the pasta) it will absorb some of the water. Glad you liked it!
Do you drain the can of diced tomatoes?
Nope! Just throw it all in!
Hi Caitlin! I can’t wait to try this! Have you tried this out with dried kidney beans instead of canned? And how would this affect the cooking time in the Instant Pot? Thank you!!
I made this tonight! Delicious! Parmesan cheese on top is a must! Love your IP meals 🙂
★★★★★
Glad you’re liking the Instant Pot recipes! They now have their own section!