Instant Pot Minestrone Soup Recipe

If you’re craving a cozy, wholesome meal that practically makes itself, you’re going to absolutely fall in love with this Instant Pot Minestrone Soup Recipe. I’ve made this version so many times and it never fails to deliver big on flavor while being incredibly easy to pull together. With tender veggies, hearty beans, and just the right amount of pasta, this soup feels like a warm hug in a bowl. Stick around, because I’m sharing all my best tips to make your Instant Pot Minestrone turn out perfect every time!

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Ingredients You’ll Need

Here’s a rundown of all the fresh and pantry staples that come together to make this soup so rich and comforting. I like to stock up on good-quality broth and canned beans so this Instant Pot Minestrone Soup Recipe comes together effortlessly whenever I want.

• Olive oil: Adds a nice base flavor and helps sauté the veggies.
• Butter: A little fat helps boost richness and depth.
• Onion: Chopped medium onion gives that classic aromatic foundation.
• Garlic: Minced garlic brings in a lovely savory punch—don’t skip it!
• Celery: Adds a subtle freshness and texture contrast to the soup.
• Carrots: Sliced carrots offer a hint of sweetness and color.
• Zucchini: This soft veggie absorbs the broth flavors beautifully.
• Green beans: Fresh green beans keep the soup bright and vibrant.
• Crushed tomatoes: The tomato base gives the soup classic minestrone tang and richness.
• Chicken or vegetable broth: The heart of the soup; choose your favorite for depth.
• Red kidney beans: Drained canned beans add creaminess and protein.
• Cannellini beans: These white beans give a lovely buttery texture.
• Elbow macaroni: Small pasta that soaks up all the flavors just right.
• Italian seasoning: A pinch brings in herbs that tie the whole soup together.
• Salt & pepper: Essential for seasoning to taste at the end.
• Fresh basil: Torn into the soup for a fresh, aromatic finish.
• Parmesan cheese: Grated on top adds that irresistible savory umami kick.

Variations

I love how flexible this Instant Pot Minestrone Soup Recipe is — I often tweak it based on what veggies I have on hand or how hearty I want it. Feel free to make it your own!

• Make it vegan: Simply swap the butter for olive oil and use vegetable broth instead of chicken broth. I’ve done this plenty of times and nobody misses the dairy.
• Swap the pasta: Use gluten-free pasta or even small whole-grain pasta to suit your diet; just adjust cook time slightly.
• Seasonal veggies: Add in your favorites like kale, spinach, or peas depending on the season for a fresh twist.
• Spicy kick: Toss in a pinch of red pepper flakes — I discovered this when I craved some heat and it was fantastic.

How to Make Instant Pot Minestrone Soup Recipe

Step 1: Sauté the Aromatics

Start by adding olive oil, butter, and chopped onion to your Instant Pot. Hit the sauté button and cook for about 4 minutes until the onions are soft and fragrant. Then toss in your minced garlic and stir it around for another 30 seconds. I’ve found that this step is vital—it builds the flavor base that your whole soup will taste like. Don’t let the garlic brown too much or it could turn bitter.

Step 2: Add the Veggies and Broth

Now add the crushed tomatoes and chicken or vegetable broth, then stir everything well. Next, toss in the celery, carrots, zucchini, green beans, both cans of kidney beans (rinsed and drained), Italian seasoning, and elbow macaroni. Give the pot a good stir making sure the pasta isn’t stuck on the bottom—this helps prevent that annoying “burn” message on your Instant Pot.

Step 3: Pressure Cook the Soup

Lock the lid into place, set the valve to “sealing,” and then set your Instant Pot to cook on high pressure for 6 minutes. It’ll take about 15 minutes for the pot to come up to pressure first, so be patient. When cooking’s done, do a quick pressure release right away. This short cooking time keeps the veggies tender but not mushy, and the pasta perfectly cooked.

Step 4: Finish and Serve

After opening the lid, season the soup with salt and pepper to your taste. Stir in torn fresh basil leaves for a pop of brightness. Ladle the minestrone into bowls and don’t forget a generous sprinkle of freshly grated parmesan on top—that’s my favorite part! It’s amazing how that little finish goes a long way.

How to Serve Instant Pot Minestrone Soup Recipe

Garnishes

I’m a huge fan of adding freshly grated parmesan cheese right before serving—it melts perfectly and adds a savory finish. Torn fresh basil leaves brighten it up, and sometimes I even add a drizzle of good olive oil for extra richness. A sprinkle of red pepper flakes is also great if you like a little heat!

Side Dishes

Toast some crusty Italian bread or garlic bread to dip into the soup—that’s my go-to. A fresh green salad with a simple vinaigrette pairs beautifully to balance the richness. For a heartier meal, some roasted veggies or a cheese plate on the side will impress your guests!

Creative Ways to Present

For a fun twist at dinner parties, I like to serve this soup in mini bread bowls—just hollow out small round loaves and ladle the hot soup inside. It’s a guaranteed crowd-pleaser! You could also garnish with edible flowers or fresh herb sprigs for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover minestrone in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so I find it tastes even better the next day!

Freezing

This soup freezes beautifully. Just let it cool completely, then portion into freezer-safe containers or bags. I like to freeze a few single servings in separate containers for quick lunches. Just keep in mind the pasta may get a little softer after freezing and reheating.

Reheating

Reheat leftovers gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. I avoid microwaving to keep the texture of the veggies and beans intact.

FAQs

Final Thoughts

I hope this Instant Pot Minestrone Soup Recipe becomes one of your trusted favorites like it is for me and my family. It’s the kind of meal that feels like comfort food but makes you feel good about what you’re eating. I remember the first time I tried this, I was amazed at how all the veggies and pasta melded together without hours of simmering. Give this a try—you’ll enjoy how simple it is to make and how warmly it fills your kitchen (and tummy!).

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