This Instant Pot Minestrone Soup is very similar to the traditional, but with an easy set it and forget it style! It's done in 30 minutes but still has that "simmered for hours" flavor. With just a handful of common ingredients and no hands-on cooking, it's perfect for busy weeknights, big batches, and make-ahead weekday lunches or dinners.
It's also a very healthy vegetable soup that is versatile, and you can swap out vegetables you have on hand. In Italy as well as in my house, Instant Pot Minestrone Soup is perfect for using up leftovers.
Traditional Minestrone soup is a popular Italian vegetable soup with a tomato broth. It is typically made on the stovetop.
Instant Pot Minestrone Soup is delicious hot or cold, and I make this recipe year round in my home. One of the best things about cooking with the Instant Pot in Summer is that it won't heat up your house like the stovetop or oven. We use an extension cord on the porch in the summer so the heat stays outside.
This recipe is inspired by my stovetop Vegan Minestrone Soup and the Copycat Olive Garden Minestrone Soup I made for Mashed.com.
This Instant Pot Minestrone Soup pairs well with my 3-ingredient Gluten-Free Baguette, Gluten-Free Artisan Bread, or No Knead Gluten-Free Bread for a lighter meal. If serving as a side or appetizer, we love pairing it with a creamy pasta recipe like Vegan Vodka Pasta and Herby Vegan Alfredo Pasta.
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How to make it (with photos)
Ingredients Notes + Substitutions
One of the best things about this Instant Pot Minestrone Soup recipe is that it requires only 4 fresh ingredients. All other ingredients are things you likely already have in your pantry!
I didn't include a lot of notes in this section because like many traditional Italian recipes, the ingredients in this Instant Pot Minestrone Soup are pretty straight forward. Here are a few notes to help you select ingredients and adjust this recipe to fit your diet.
This recipe is naturally vegan, vegetarian, and dairy-free.
- onion - I like yellow and white onions best in this recipe.
- dry red wine - For alcohol free, swap the wine with an equivalent amount of extra vegetable broth.
- small shell pasta - For gluten-free, use gluten-free pasta and be sure to check the ingredients labels on the other ingredients to make sure they are gluten-free.
- Italian seasoning - I like to use my Italian Seasoning blend, but a store-bought one will also work great in this recipe.
See the recipe card for a full list of ingredients and quantities.
Variations
Here are two ways to switch up this Instant Pot Minestrone Soup recipe:
- Spicy - add crushed red pepper flakes to add some heat to this this Minestrone Soup.
- "Kitchen Sink" - use whatever vegetables you have on hand! Try carrots, bell peppers, broccoli... the sky is the limit!
Equipment
The only special equipment you need for this recipe is an Instant Pot (6 or 8 quart). If you don't have an Instant Pot, I have a stovetop traditional Minestrone Soup recipe also.
Instructions
There's nothing quite like an amazing "set it and forget it" recipe when you have a full schedule! This Instant Pot Minestrone Soup recipe is so easy.
- Fill the pot: Add all ingredients except the spinach to the instant pot and stir to combine.
- Cook: Cook at high pressure for 8-12 minutes. Choose 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. I like to split the difference at 10 minutes so the vegetables are tender and the broth has that 'long-simmered' flavor! It will take the instant pot about 10 minutes to pressurize before the cooking begins.
- Release pressure: After the cook time is up, press the manual steam release button and stay clear of the steam. Carefully remove the top after the steam has released.
- Add spinach: Add fresh spinach and use a spoon to press it into the broth. Stir to combine once the spinach has wilted and serve hot.
Expert Tip
Use this expert tip to make the best Instant Pot Minestrone Soup on the first try!
Finely dice the celery.
Of all the veggies in this recipe, the celery takes the longest to cook through. I recommend cutting the celery in a small dice (cubes) so the pieces are sure to cook through and infuse the broth with flavor!
To dice celery: Remove the dried ends of the celery and discard. Then use a sharp knife to cut lengthwise into ½ cm (⅓ inch) strips. Then slice widthwise every ½ cm (⅓ inch) to form cube-like shapes.
Recipe FAQs
Here are answers to some frequently asked questions about this Instant Pot Minestrone Soup recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze soup in a freezer-friendly container for up to 3 months. I like to pick containers large enough for one or two servings.
To thaw, leave in the refrigerator overnight. Then reheat in a pot on the stove.
Absolutely! Check out our House Favorite Vegan Minestrone Soup recipe which is made in one pot on the stove and includes step-by-step photos to help you along the way.
While some Instant Pot soup recipes require sauteeing the ingredients first using the saute function, others require a “set it and forget it” style of cooking.
For this recipe, we choose set it and forget it for ease on busy weeknights!
Minestrone soup should cook in the instant pot for 8-12 minutes. 8 minutes for crisper vegetables, and 12 minutes for softer vegetables.
We like to split the difference at 10 minutes so the vegetables are tender but it has that 'long-simmered' flavor.
Minestrone Soup is typically made with either small shell or macaroni pasta shapes.
I like small shells because they cradle the beans for a super tasty (and kind of cute) bite!
Related Easy Soup + Instant Pot Recipes to consider...
Looking for more quick and easy healthy recipes like this Instant Pot Minestrone Soup? Check these out!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Instant Pot Minestrone Soup
Ingredients
Fresh Ingredients
- 1 medium yellow onion diced
- 1 medium zucchini halved lengthwise and sliced thinly
- ½ cup celery diced
- 2 cups spinach packed
Pantry and Frozen Ingredients
- 2 tablespoons olive oil
- ⅓ cup dry red wine
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 14-ounce can white beans
- 1 14-ounce can kidney beans
- ¾ cup frozen cut green beans
- 1 cup small shell pasta uncooked (I used gluten-free)
Spices
- 1½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoons ground black pepper
- 2 ½ teaspoons Italian seasoning
Instructions
- Fill the pot: Add all ingredients except the spinach to the instant pot and stir to combine.
- Cook: Cook at high pressure for 8-12 minutes. Choose 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. I like to split the difference at 10 minutes so the vegetables are tender and the broth has that 'long-simmered' flavor! It will take the instant pot about 10 minutes to pressurize before the cooking begins.
- Release pressure: After the cook time is up, press the manual steam release button and stay clear of the steam. Carefully remove the top after the steam has released.
- Add spinach: Add fresh spinach and use a spoon to press it into the broth. Stir to combine once the spinach has wilted and serve hot.
Notes
Nutrition
This is my go-to recipe when I need something super quick to last me through the week, no matter the season! I hope it saves you a little time when you need it most.
xo, Jamie
Jen
This is an easy recipe that I keep coming back to! I love that this instant pot minestrone soup is set and forget.
Natalie
I am now a minestrone convert! So easy and WAY tastier than the canned stuff I used to eat. Thank you!
Zoe K
This was so fast and easy! Super delicious too!!
Jamie
I'm so glad you enjoyed it Zoe! Thank you for the review!
Stella Quinn
The broth gets nice and thick and the recipe couldn't be easier! It does remind me of canned minestrone soup but fresher and tastier. I printed the recipe to put in my "quick grabs" for the weekly rotation. Thank you!