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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 3 cloves fresh garlic, minced - 1 small zucchini, diced - 1 cup fresh green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes, with their juices - 1 can (15 oz) kidney beans, rinsed under cold water and drained - 4 cups vegetable broth (preferably low-sodium) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 1 cup small pasta (such as ditalini or elbow macaroni) - 2 cups fresh spinach leaves - Grated Parmesan cheese, for serving (optional) I love adding grated Parmesan on top of my soup. It brings a nice salty flavor. Fresh herbs like basil or parsley make a great touch, too. A drizzle of olive oil can also enhance the taste. If you need a swap, use any beans you have. White beans work well here. You can use chicken broth instead of vegetable broth for a richer flavor. If you don’t have pasta, you can add rice. Zucchini can be replaced with yellow squash or bell peppers. {{ingredient_image_2}} First, turn on the Instant Pot. Select the Sauté function. Add one tablespoon of extra virgin olive oil. Wait until the oil starts to shimmer. This means it is ready for the next step. Once the oil is hot, add one medium onion, finely chopped. Then add two medium carrots, peeled and diced, and two diced celery stalks. Sauté these for about five minutes. You want the onion to turn translucent and the veggies to soften. Next, stir in three cloves of minced garlic. Cook this for one more minute. Then add one small diced zucchini and one cup of fresh green beans, cut into one-inch pieces. Mix everything well, so the flavors blend. Now, it’s time to add the liquids. Pour in one can of diced tomatoes, including their juices. Then add one can of kidney beans, rinsed and drained. Pour in four cups of vegetable broth. Sprinkle in one teaspoon each of dried oregano and basil. Season with salt and freshly ground black pepper to taste. Close the lid and make sure the valve is set to sealing. Select the Manual or Pressure Cook setting. Set the timer for five minutes and let it cook. After the timer goes off, carefully switch the valve to venting for a quick release. Once the steam is gone, open the lid. Add one cup of small pasta, like ditalini or elbow macaroni. Close the lid again, but do not use the pressure setting. Let the residual heat cook the pasta for about five to seven minutes. Once the pasta is cooked to your liking, stir in two cups of fresh spinach leaves. Wait until the spinach wilts and mixes in. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and top with grated Parmesan cheese if you like. Enjoy your comforting bowl of minestrone soup! To get the best flavor from your minestrone soup, use fresh ingredients. Fresh vegetables make a big difference. I love to add herbs like oregano and basil. They add a nice depth. You can also add a splash of lemon juice for brightness. Taste the soup before serving. Adjust the salt and pepper to your liking. When adding pasta, choose small shapes like ditalini or elbow macaroni. These cook quickly and blend well with the soup. Do not pressure cook the pasta. Instead, let it cook in the hot soup after the pressure has released. This way, it stays tender and does not get mushy. Stir the pasta in and cover the pot for about 5-7 minutes. Store leftover soup in an airtight container. It keeps well in the fridge for up to three days. If you want to freeze it, let the soup cool first. Freeze it in portions for easy meals later. When reheating, add a splash of broth or water. This helps maintain the soup's texture. Heat it gently on the stove or in the microwave. Enjoy your warm, comforting bowl! Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and nutrition. They enhance the soup's overall taste and texture. Season Gradually: Season the soup at different stages of cooking. This allows the flavors to build and develop more depth. Pasta Cooking Tip: If you prefer your pasta al dente, cook it separately and then add it to the soup just before serving to prevent overcooking. Storage Advice: Store leftover soup in an airtight container in the fridge for up to 3 days, but keep the pasta separate to maintain its texture. {{image_4}} You can easily make minestrone soup vegetarian or vegan. Start by using vegetable broth instead of chicken broth. This soup is already packed with veggies, making it a great choice. If you want more flavor, add nutritional yeast. It gives a cheesy taste without dairy. For a heartier texture, include more beans or lentils. These add protein and fiber. If you want to boost the protein, there are many options. You can add cooked chicken, turkey, or sausage for a meatier soup. If you prefer plant-based options, try adding tofu or chickpeas. Just make sure to cook them before mixing them into the soup. They can soak up all the flavors and make your meal satisfying. For a gluten-free version, swap traditional pasta for gluten-free options. Quinoa or rice work well as substitutes. You can also find gluten-free pasta in many stores. Just remember that cooking times may change, so check the package directions. Ensure the pasta cooks well with the soup for a perfect bite. After enjoying your delicious minestrone soup, let it cool first. Pour the soup into a sealed container. Place it in the fridge for up to five days. This way, you can easily enjoy it again later. If you want to store the soup for a longer time, freezing is a great choice. Use freezer-safe containers or bags for this. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium-low until warm. Stir it often to help it heat evenly. For the microwave, place the soup in a microwave-safe bowl. Cover it loosely and heat in 1-minute intervals, stirring in between. Make sure it is hot throughout before serving. Enjoy your minestrone soup again! It takes about 5 minutes to cook Minestrone Soup in the Instant Pot. After sautéing the vegetables, you pressure cook the soup for just 5 minutes. This quick method helps keep the veggies bright and tasty. Yes, you can use dried beans. Just soak them overnight to soften them. Add them to the pot with extra broth and cook for 10-15 minutes under pressure. This gives you a fresh flavor and texture. You can add many veggies to Minestrone Soup! Consider bell peppers, peas, or corn for color and crunch. Kale or Swiss chard also works great. Feel free to mix and match based on what you have. To thicken your soup, try adding more pasta or beans. You can also blend a portion of the soup and stir it back in. Another option is to add a tablespoon of cornstarch mixed with water and cook for a few more minutes. Yes, this Minestrone Soup is very healthy! It’s packed with veggies, fiber, and protein from beans. Using low-sodium broth helps control salt intake. Each bowl offers a nutritious meal that warms the heart. This blog post covered how to make Minestrone Soup in an Instant Pot. We explored key ingredients, optional garnishes, and ingredient swaps. I shared step-by-step instructions for perfecting your soup, along with tips to enhance flavor and texture. You learned about variations for dietary needs and how to store leftovers properly. Minestrone Soup is simple and flexible, making it a great meal. Enjoy experimenting and make it your own!

Hearty Instant Pot Minestrone Soup

A comforting and nutritious soup made with fresh vegetables, beans, and pasta, cooked quickly in an Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves fresh garlic, minced
  • 1 small zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can diced tomatoes, with their juices (14 oz)
  • 1 can kidney beans, rinsed under cold water and drained (15 oz)
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and freshly ground black pepper
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 2 cups fresh spinach leaves
  • for serving Grated Parmesan cheese (optional)

Instructions
 

  • Turn on the Instant Pot and select the Sauté function. Add the extra virgin olive oil and let it heat until shimmering.
  • Once the oil is hot, add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables have softened and the onion is translucent.
  • Stir in the minced garlic and cook for an additional minute, just until fragrant, being careful not to let it burn.
  • Add the diced zucchini and green beans to the pot, mixing everything together for an even distribution.
  • Pour in the canned diced tomatoes (including their juices), the rinsed and drained kidney beans, and the vegetable broth. Sprinkle in the dried oregano and dried basil, then season with salt and pepper as desired.
  • Close the lid of the Instant Pot and ensure the valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes.
  • Once the cooking time is complete, carefully perform a quick release of the pressure by switching the valve to venting. Be cautious of the hot steam.
  • After the pressure has fully released, open the lid and stir in the small pasta. Close the lid once more and allow the residual heat to cook the pasta, which should take about 5-7 minutes. Do not use the pressure setting at this stage.
  • Once the pasta is cooked to your preference, stir in the fresh spinach leaves until they are wilted and incorporated into the soup. Taste, and adjust the seasoning with additional salt and pepper if necessary.
  • Ladle the soup into bowls while hot and top with grated Parmesan cheese if desired for an extra burst of flavor.

Notes

Feel free to add other vegetables or adjust seasonings to your taste.
Keyword instant pot, soup, vegetarian