Instant Pot Minestrone Soup Recipe

Introduction

This Instant Pot Minestrone Soup is a hearty, flavorful meal that comes together quickly and easily. Packed with vegetables, beans, and pasta, it’s a comforting classic perfect for any day of the week.

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

1. Step 1: Turn a 6-quart Instant Pot onto SAUTÉ mode.
2. Step 2: Once heated, add the oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
3. Step 3: Add the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pot.
4. Step 4: Stir in the diced tomatoes (with juice), red kidney beans, cannellini beans, small shells, zucchini, garlic, salt, Italian seasoning, bay leaves, and black pepper.
5. Step 5: Secure the lid on the Instant Pot and set it to MANUAL or PRESSURE COOK on HIGH pressure for 4 minutes.
6. Step 6: When cooking is complete, perform a quick release of the pressure and carefully open the lid. Stir in the chopped spinach and let the soup rest for 5-10 minutes to allow the spinach to wilt.
7. Step 7: Remove and discard the bay leaves.
8. Step 8: Serve the soup hot, topped with shredded Parmesan cheese and fresh basil or parsley if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add other vegetables like green beans or peas for extra texture.
• Use gluten-free pasta to make this recipe gluten-free.
• If you prefer a thicker soup, reduce the broth amount to 5 cups.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. The pasta may absorb more liquid when stored; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

To use dried beans, soak them overnight and cook them separately before adding to the soup. This helps maintain the correct cooking time for the pasta and vegetables in the Instant Pot.

Can I freeze this minestrone soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Instant Pot Minestrone Soup Recipe

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★★★★★

4.5 from 141 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This hearty Instant Pot Minestrone Soup is a comforting and nutritious Italian classic made easy with the help of an electric pressure cooker. Packed with vegetables, beans, pasta, and fresh spinach, it’s a flavorful and filling meal perfect for any day of the year. The recipe incorporates a blend of fresh and canned ingredients to create a rich broth that cooks quickly while preserving vibrant flavors and textures.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil (or vegetable oil)
• 1 onion, finely diced
• 3 large carrots, chopped
• 2 ribs celery, sliced
• ½ medium zucchini, sliced into ½-inch half moons
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped

Broth and Canned Ingredients

• 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)

Grains and Seasonings

• 1 ½ cups small shells pasta (uncooked)
• 1 ½ teaspoons salt
• 1 ½ teaspoons Italian seasoning
• 2 bay leaves
• ⅛ teaspoon black pepper

Optional Garnishes

• Fresh basil or parsley
• Grated Parmesan cheese

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Instructions

1. Prepare Instant Pot: Turn a 6-quart Instant Pot onto the SAUTÉ setting to preheat.
2. Sauté Vegetables: Once heated, add olive oil, diced onion, chopped carrots, and sliced celery. Cook while stirring occasionally until onions are slightly softened, approximately 3 minutes.
3. Add Broth and Deglaze: Pour in the reduced sodium chicken broth and use a spatula to scrape up any browned bits from the bottom of the Instant Pot to enhance flavor and prevent burning.
4. Add Remaining Ingredients: Stir in canned diced tomatoes (with juice), drained kidney beans, cannellini beans, uncooked small shell pasta, sliced zucchini, minced garlic, salt, Italian seasoning, bay leaves, and black pepper.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to MANUAL or PRESSURE COOK mode on HIGH pressure for 4 minutes.
6. Release Pressure and Add Spinach: When the cooking cycle finishes, quickly release the pressure by carefully opening the valve. Open the lid and stir in the chopped fresh spinach. Let the soup rest for 5 to 10 minutes allowing the spinach to wilt gently.
7. Finish Soup: Remove and discard the bay leaves.
8. Serve and Garnish: Ladle the soup into bowls and serve with optional garnishes of freshly grated Parmesan cheese and fresh basil or parsley if desired.

Notes

• Use reduced sodium broth to control salt levels, but adjust seasoning to taste if needed.
• Feel free to substitute small pasta shells with any other small pasta shape that cooks quickly.
• Spinach is added at the end to maintain its bright color and tender texture.
• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a vegetarian version, substitute vegetable broth and omit Parmesan cheese.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

Keywords: Instant Pot minestrone soup, easy minestrone recipe, pressure cooker minestrone, Italian vegetable soup, hearty bean soup, weeknight dinner soup