Instant Pot Minestrone Soup: Your Comfort Food Fix in Minutes
This Instant Pot minestrone soup is a hearty and wholesome bowl of goodness made with minimal effort. Packed with a colorful array of vegetables and robust flavors, it is the perfect comforting dish for busy days.
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Packed with seasonal vegetables like carrots, celery, and zucchini, this minestrone bursts with fresh flavors. Cannellini beans add a satisfying creaminess, while tomato and oregano infuse the broth with depth. This recipe is vegan and can be easily made gluten-free.
The best part about this soup is that it is highly customizable, and you can make it your own. You can choose the bean you like, add your favorite pasta, and use up the bits and pieces of veggies sitting the the refrigerator! It also freezes well, making it perfect for meal prep.
Ingredients
Veggies: I have used carrots, celery, zucchini, onions, and tomato. Any seasonal vegetables can work in this recipe. You can also use a bag of frozen veggies.
Pasta: I have used elbow macaroni; however, any variety of pasta can be used to make this soup.
Beans: I have used white kidney beans (cannellini beans), which can be replaced with any beans of your liking. You can also use quinoa or bulgur wheat for this recipe.
See the recipe card for the complete list of ingredients and quantities.
Substitutes and Variations
- Vegetables: Feel free to swap or add vegetables based on what’s in season or what you have on hand. Bell peppers, sweet potatoes, green beans, broccoli, kale, or peas are excellent options.
- Beans: Instead of cannellini beans, you can use kidney beans, chickpeas, or navy beans for a different texture and flavor.
- Broth: Substitute the vegetable broth with chicken or mushroom broth for a richer taste.
Step-by-step Instructions
Step 1: Set the Instant Pot to saute mode and heat the oil. Add onion and garlic, and saute for 3 minutes.
Step 2: Next, add the carrots, celery, and zucchini. Also, add the Italian seasoning, salt, pepper, and paprika. Saute for 2 minutes.
Step 3: Add the tomatoes, pasta, and kidney beans.
Step 4: Add the stock and give it a good stir.
Step 5: Secure the lid and set the Instant Pot to Soup mode (on high pressure) for 4 minutes.
Step 6: Remove the lid, stir in the spinach, and let the soup sit for 10 minutes.
Expert Tips
- Brown the onion and garlic before adding other ingredients to build a deep and rich flavor base.
- If you’re short on fresh produce, frozen vegetables can be a convenient substitute. Add them directly to the Instant Pot without thawing and increase the cooking time by one minute.
Serving Suggestions
Garnish the steaming bowl of Instant Pot Minestrone Soup with a sprinkle of freshly grated Parmesan cheese for a delightful kick. Pair it with crusty artisan bread or a side of garlic toast for a complete and satisfying meal.
This versatile soup also pairs well with a crisp green salad, offering a refreshing contrast to the hearty goodness of the minestrone. I also like to pair it with crispy lentil fritters to add a crunchy element to the meal.
Storage Tips
Minestrone soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months. To reheat, thaw frozen portions in the refrigerator overnight and warm on the stovetop or in the microwave, adjusting the consistency with a splash of broth if needed.
If you enjoyed this delicious minestrone soup, you might also love trying this comforting tomato lentil soup and this white bean soup for a heartwarming meal!
Recipe FAQs
Of course! Use about 1 pound of ripe, diced tomatoes in season for a fresh burst of flavor.
Mash some cooked beans or blend a portion of the vegetables for a creamy texture. You can also add a handful of rice or barley while simmering for a heartier soup.
Do the initial sauteing of aromatics and veggies in a frying pan, then transfer it to a slow cooker along with beans, diced tomatoes, and vegetable broth in the slow cooker. Cook on low for 6-8 hours or until the vegetables are tender. About 30 minutes before serving, add pasta and continue cooking until it reaches the desired doneness.
If you tried this Instant Pot Minestrone Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 celery stalks chopped
- 2 carrots chopped
- 1 zucchini chopped
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- ½ teaspoon paprika
- 1 can diced tomatoes (15 oz)
- ¾ cup elbow pasta
- 1 can cannellini beans drained and rinsed
- 4 cups vegetable stock
- 2 cups baby spinach
- 2 tablespoons parsley
Instructions
- Set the Instant Pot to saute mode and heat the oil. Add onion and garlic, and saute for 3 minutes.
- Next, add the carrots, celery, and zucchini. Also, add the Italian seasoning, salt, pepper, and paprika. Saute for 2 minutes.
- Add the tomatoes, pasta, kidney beans, and stock. Give it a good stir. Secure the lid and set the Instant Pot to Soup mode (on high pressure) for 4 minutes.
- Once the Instant Pot beeps, let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
- Stir in the spinach and let the soup sit for 10 minutes. Garnish with parsley and serve.
Notes
- Brown the onion and garlic before adding other ingredients to build a deep and rich flavor base.
- If you’re short on fresh produce, frozen vegetables can be a convenient substitute. Add them directly to the Instant Pot without thawing, adjusting the cooking time slightly.
Nutrition
So good! I used mushroom broth and tuscan kale instead of spinich.
Thank you!
Hi Danika,
Thank you so much for trying out my minestrone soup recipe and sharing your variation! Using mushroom broth and Tuscan kale sounds absolutely delicious and adds a unique twist to the classic recipe. I’m thrilled to hear that you enjoyed it.
– Shilpa