This Instant Pot Minestrone Soup is bursting with Italian flavors in 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.
Instant Pot Minestrone Soup is an everyday Italian vegetable soup that is versatile and you can swap out vegetables you have on hand. In Italy as well as in my house, this recipe is perfect for using up leftovers.
Instant Pot Minestrone Soup is delicious hot, warm, or cool, 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.
Pair it with my 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.
This recipe is inspired by my stovetop Vegan Minestrone Soup. For more Instant Pot soup and stew recipes, check out my Instant Pot Chicken Cacciatore, Instant Pot Beef Stew with red wine, Tomato Soup with Shrimp, and Instant Pot Beef Short Ribs.
For related Italian dinner recipes, check out my Dairy-Free Zuppa Toscana, Lamb Ragu, Tuscan Chicken Salad, Dairy Free Shrimp Scampi, Italian Sautéed Peppers and Onions, and Lemon Garlic Pasta with basil.
Keep it a theme with Dairy Free Tiramisu, Dairy-Free Gelato, or Thick Hot Chocolate for dessert!
Jump to:
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!
- onion - Either yellow or white onions taste best in this recipe. I think red onions are too sweet.
- green beans - While not necessary, I really like the addition of green beans in this recipe. Use frozen cut green beans or trim the ends and cut fresh ones into inch long pieces.
- canned diced tomatoes - Canned diced tomatoes are traditional. I've also tried canned crushed tomatoes and canned tomato puree and love the sauciness they create.
- vegetable broth - Choose a low sodium vegetable broth to control the salt content in this recipe.
- dry red wine - I think red wine adds a really nice depth of flavor in this recipe. For an alcohol free version, swap the red wine wine with an equivalent amount of extra vegetable broth.
- pasta - Small shell pasta, elbow pasta, and ditalini are good shapes for minestrone soup. 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.
- spinach - While spinach is more traditional, I've also used kale as a substitute and enjoyed the earthier flavor.
This recipe also uses zucchini, celery stalks, spinach, olive oil, tomato paste, canned white beans, canned kidney beans, salt, garlic powder, and ground black pepper.
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:
"Kitchen Sink"
Use whatever vegetables you have on hand! Try carrots, bell peppers, broccoli... the sky is the limit. Sometimes I add a bay leaf or top with fresh parsley or oregano.
Extra protein
Lean ground beef or turkey, chopped chicken, and chopped Italian sausage can all be added to the pressure cooker pot before cooking.
If using ground meat, submerge the entire block in the broth, then remove it and break up the pieces with a knife before adding them back to the soup.
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 Vegan Minestrone Soup recipe also.
Step-by-Step Instructions
There's nothing quite like an amazing "set it and forget it" recipe when you have a full schedule! Learn how to make Instant Pot Minestrone Soup in these four easy steps.
- 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 leftover Instant Pot Minestrone Soup in an airtight container in the refrigerator for up to 5 days. Freeze individual portions of soup in a freezer-friendly container for up to 3 months. I like to pick containers large enough for one or two servings like Souper Cubes.
Absolutely! Check out my 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.
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, elbow, or ditalini pasta shapes.
I like small shells because they cradle the beans and it's kind of cute!
Related Instant Pot soup and stew recipes to consider...
Looking for more Instant Pot soup and stew recipes like this Instant Pot Minestrone Soup? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
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, elbow, or ditalini 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.
Jen says
This is an easy recipe that I keep coming back to! I love that this instant pot minestrone soup is set and forget.
Natalie says
I am now a minestrone convert! So easy and WAY tastier than the canned stuff I used to eat. Thank you!
Zoe K says
This was so fast and easy! Super delicious too!!
Jamie says
I'm so glad you enjoyed it Zoe! Thank you for the review!
Stella Quinn says
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!