This hearty and delicious instant pot minestrone soup is made with fresh vegetables, pasta, and beans. You are going to love how easy it is to make this warm-your-bones vegetarian soup in your pressure cooker!
I love minestrone soup. I have been making it one shape or another for many years. I have made it on the stove top, crockpot, and instant pot. Of course, cooking soup in the instant pot is my favorite. I love that you can go from chopping fresh vegetables to a delicious soup that warms your bones in the middle of winter.
Some of our other favorite soups are instant pot tomato soup, Instant Pot Butternut Squash Soup, Instant Pot Broccoli Cheese Soup, Easy Pumpkin Soup, Instant Pot Chicken and Dumplings, Creamy Tomato Basil Soup and Instant Pot Zuppa Toscana.
How to make minestrone soup in the instant pot?
- Start by chopping lots of fresh vegetables. This is the most time consuming part, but it is oh so worth it! We like yellow onion, garlic, carrots, green beans, kale, and russet potatoes.
- Heat a little bit of oil in your instant pot and set it to sauté. Cook the onion until soft, about 5 minutes and then mix in the garlic. Let the garlic cook for another 30 seconds.
- Deglaze your pot by pouring vegetable broth into the pot and scraping up and food stuck to the bottom of the pot with a wooden spoon. Food stuck to the bottom of the pot can prevent your instant pot from coming to pressure and give you that pesky “burn” notice.
- Add in your carrots, green beans, kale, potatoes, spices and beans. We use both cannelloni and red kidney beans in this instant pot minestrone soup.
- Whisk in a bit of tomato paste. The recipe calls for 2 tablespoons. If you like a richer broth, add the whole can.
- Pressure cook for 2 minutes.
- Quick release the pressure and remove the lid.
- Add a cup of small pasta. I like using the super small shell-shaped pasta. The hold a little bit of soup inside of them as you eat them. Any small pasta shape will work.
- Let the soup sit for 8 minutes (to cook the pasta) and serve.
- Sprinkle a bit of parmesan cheese on top, if desired.
Can I add different vegetables to minestrone soup?
Yes, you totally can! You can switch up the potatoes and use any variety you have on hand. Cut up butternut squash is also amazing in minestrone soup!
As far as other vegetables, you can use whatever you like best. That’s the beauty of making soup!
How long does homemade minestrone soup stay fresh in the fridge?
This soup will stay fresh up to 4 days. It’s a great soup to make on Sunday and eat for lunch during the week. You could ladle it into individual containers for an easy grab-and-go meal. I like these Twist ‘n Loc containers.
Can I freeze pressure cooker minestrone soup?
Soup is so easy to freeze and minestrone soup is no exception! If you are intentionally making this soup as a freeze meal, I would omit the pasta. Only because it does tend to get a bit soft after freezing and reheating.
However, I freeze soup with pasta in it all the time and have never heard any complaints about the state of the noodles. So, don’t worry about it too much.
Here is how to freeze minestrone soup:
- Cook the soup and let it cool to room temperature.
- Ladle the soup into freezer safe containers. You can also use freezer bags to save space.
- Seal the containers well.
- Label the container and date it. Wet erase markers works great for this so you can reuse the container (although, the marker does tend to smudge as you defrost, but you will know what it is by then), or add a piece of masking tape to the container and label the tape.
- Freeze up to 3 months.
For more information on freezing soup, read our post how to freeze soup.
What goes with minestrone soup?
I love this soup with a hunk of bread. You could make your own with one of these tasty recipes:
This hearty and delicious instant pot minestrone soup is made with fresh vegetables, pasta, and kidney beans. You are going to love how easy it is to make this warm-your-bones vegetarian soup in your pressure cooker!
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 (15.5-ounce) can cannelloni beans
- 1 (15.5-ounce) can red kidney beans
- 4 cups chopped kale
- 3 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and diced
- 1 cup chopped green beans
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 cup small shell-shaped pasta
- 1/4 cup grated parmesan cheese (optional)
- Set instant pot to saute. Add oil and onion
- Cook, stirring occasionally, until soft. About 5 minutes.
- Add garlic and stir again. Cook until fragrant, about 30 seconds.
- Pour in broth and deglaze bottom of the pot.
- Add water, beans, kale, potatoes, carrots, green beans, tomato pasta, salt, oregano, and black pepper.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 2 minutes.
- Quick release pressure and remove lid.
- Mix in pasta and let sit for 8 minutes.
- Serve, topped with parmesan cheese.
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Serving Size2 cups
Amount Per Serving Calories 328 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 4mg Sodium 1275mg Carbohydrates 55g Net Carbohydrates 0g Fiber 10g Sugar 6g Sugar Alcohols 0g Protein 14g
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