Instant Pot Minestrone Soup – I Heart Naptime

Instant Pot minestrone soup is a bowl full of flavorful hearty beans, fire-roasted tomato broth, herbs, and chunky tender veggies. All it needs is some parmesan shavings to top it off and a side of crusty bread to sop up all those juices!

white bowl with minestrone soup

Easy Classic Minestrone

Instant Pot minestrone soup is a classic Italian-style recipe that has all the retro vibes (think vegetable soup as a kid!) and is still one of the Trendy popular soups offered at restaurants like the Olive Garden. It’s a soup we all grew up on and yet no two families make it the same which is great for days you want to switch it up and a great way to cast in any veggies you’ve got in your kitchen.

Minestrone soup is loaded with veggies in a tomato-based broth brimming with Italian seasoning and the addition of pasta and beans gives it the heartiness and texture of a complete meal. Making minestrone soup in Instant Pot takes just 30 minutes and the pressure cooking infuses the flavors of the veggies, the broth, and the fire-roasted tomatoes even more.

This soup is a one-pot meal that is completely flexible, although this version is my absolute favorite. It’s simple, satisfying and there’s a reason why soups like this are here to stay!

mixing minestrone soup in instant pot

Tips for Making It

  • Instant Pot Tips. If you haven’t yet checked out my post on how to use the Instant Pot, you should at some point. It’s not necessary for this recipe, but it’s still good to keep in mind!
  • Plan time accordingly. The pressure cooker works by computing the volume of what’s inside. There is a lot of soup in the pot, so it will take 20 minutes to arrive to pressure. Keep that in mind when you’re preparing for dinner.
  • Quick release. Releasing the pressure immediately by using the fast-release method can cause a bit of splatter, so be sure to use a wooden spoon to move the valve or use an oven mitt.
  • Not alert to eat yet? Keep the soup on the warm function until you’re alert to serve it. It’s a great way to make it ahead of dinner time.

Meal Prep!

Portion it out and save it for the week or make a freezer meal out of it. If you are freezing it, abandon out the pasta as it will obtain soggy. Add it in later.

Ways to Customize Minestrone

  • For a small extra heat toss in some red pepper flakes.
  • If you can’t find fire-roasted tomatoes, using regular diced tomatoes is just fine.
  • Add in some spinach at the end and allow it to wilt from the residual heat.
  • Freshly grated parmesan adds an astonishing finishing touch.
  • Topping it off with fresh basil gives it a vibrant herbaceous flavor.
  • If you want more veggies in your soup some of my favorites to add are zucchini, squash, corn, and bell peppers. You could add cauliflower or broccoli too.
  • Add meat for even more protein. Try shredded chicken, homemade meatballs (similar to meatball soup), cooked Italian sausage, or ground beef.
ladle full of minestrone soup in instant pot


Is this soup gluten-free?

It is if you use gluten-free pasta or omit it altogether. You might even consider replacing it with quinoa or brown rice!

Is this soup vegan?

You can select to make it vegan by using a vegetable broth rather than chicken broth.

Storing, Freezing, & Reheating

To store: Keep soup in an airtight container for up to 4 days in the fridge.

To freeze: Transfer soup to a freezer-friendly bag or container, leaving room for expansion. Keep frozen for up to 3 months! Thaw in the fridge overnight.

To reheat: You can reheat this using the sauté function on the Instant Pot, or warm it up in the slow cooker. Either one is great for keeping it warm for long periods. If it’s just a fast reheat, you can use the microwave or stove. Add a bit of broth if it’s become a small too thick.

When to Add the Pasta

If you are reheating it from frozen, cook the pasta separately until al dente. When the soup is warmed up, add the pasta and mix it. Enjoy!

minestrone soup in bowl

More Italian Soup Recipes:

Instant Pot Minestrone Soup

Instant Pot minestrone soup is a bowl full of flavorful hearty beans, fire-roasted tomato broth, herbs, and chunky tender veggies. All it needs is some parmesan shavings to top it off and a side of crusty bread to sop up all those juices!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

  • 1-2 Tablespoons olive oil
  • 1/2 cup finely chopped onion , more if desired
  • 1/2 cup finely chopped celery
  • 1 cup chopped carrots
  • 2-3 teaspoons minced garlic , about 4 cloves
  • 32 ounces vegetable broth , or chicken broth
  • 2 cups water
  • 2 cups diced potatoes
  • 1 cup green beans , cut into 1″ pieces
  • 14 ounce can diced fire roasted tomatoes
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 15 ounce can kidney beans , or white beans (drained and rinsed)
  • 3/4 cup uncooked small pasta shells

Freshly ground pepper or red pepper flakes

Optional: 1-2 cups baby spinach, freshly grated parmesan cheese, fresh basil

This recipe is great because you can add any vegetables you have on hand. You can even buy pre-chopped veggies to save on time.
Here are some of my favorite vegetables to add additionally:

  • Squash
  • Zucchini
  • Peas
  • Corn
  • Bell peppers
  • Spinach or kale

You could also add a protein if desired:

  • Shredded chicken
  • Mini meatballs 
  • Cooked Italian sausage 

Calories: 181kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1390mg | Potassium: 484mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4493IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg

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