Instant Pot Minestrone Soup

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Instant Pot Minestrone Soup is a quick and nourishing Italian-inspired dish packed with vegetables, beans, pasta, and savory herbs, perfect for a weeknight dinner.

Minestrone Soup

For a comforting, hearty winter soup, we always go to this minestrone soup. It’s really easy to make in the Instant Pot, which is a huge plus, and it can be altered to suit your taste. It’s one that we make for lunch quite often, along with this soul warming Ham & Lentil soup.

Why You’ll Love It

  • Efficiency at its Best: With the Instant Pot, this minestrone soup comes together in a fraction of the time compared to traditional stovetop methods.
  • Nutritious: Packed with a variety of vegetables, protein-rich cannellini beans, and a nourishing broth, this soup offers a wholesome and satisfying option for any meal.
  • Cost-Effective: Using pantry staples and budget-friendly ingredients, this minestrone soup recipe is not only delicious but also wallet-friendly

Ingredients You’ll Need

ingredients
  • Olive oil – Can be substituted with any cooking oil.
  • Mirepoix – Onion, carrots, celery
  • Garlic cloves – Can use garlic powder as a substitute.
  • Seasonings – Dried oregano, basil, salt
  • Canned diced tomatoes – Provides a rich tomato base for the soup. Can use fresh tomatoes if preferred.
  • Canned cannellini beans – Can be substituted with other white beans like navy beans or Great Northern beans if preferred.
  • Vegetable or chicken broth – Use low-sodium for more control over your salt intake.
  • Small pasta (such as ditalini or small shells): Adds texture and heartiness to the soup.
  • Fresh basil and grated Parmesan for garnish

Helpful Tips

  • Chop all the vegetables and measure out the ingredients before starting to cook for a smoother cooking process.
  • For a thicker consistency, mash some of the cannellini beans against the side of the pot with a spoon or blend a portion of the soup before serving.
  • Pair this hearty soup with crusty bread or a side salad for a complete and satisfying meal.
  • Taste the soup before serving and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste.
minestrone soup

Storing

Allow leftover soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating

Stove: Reheat soup gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens upon reheating, simply stir in a splash of broth or water to reach the desired consistency.

Instant Pot: For a quick and convenient reheating option, use the Instant Pot’s “Keep Warm” function to gently heat the soup until warmed through.

Questions About the Recipe

Can I use dried beans instead of canned beans in this recipe?

Yes, you can substitute dried beans for canned beans in this recipe. However, you will need to soak the dried beans overnight and adjust the cooking time accordingly.

Can I add meat to this minestrone soup?

You can add cooked ground beef, chopped steak, Italian sausage, or shredded chicken to the soup for added protein and flavor.

How can I make this soup thicker?

If you prefer a thicker consistency, you can mash some of the cannellini beans or add a slurry of cornstarch and water during the cooking process.

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minestrone soup

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is a quick and nourishing Italian-inspired dish packed with vegetables, beans, pasta, and savory herbs.

Note: Made in a 6-qt Instant Pot

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Prep Time 10 minutes
Cook Time 12 minutes
Pressurizing Time 20 minutes
Total Time 42 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 157 kcal

Ingredients
 

  • 1 tablespoon (14 g) olive oil
  • 1 small onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 garlic cloves minced
  • 1 teaspoon (2 g) dried oregano
  • 1 teaspoon (1 g) dried basil
  • 1 teaspoon (6 g) salt
  • 1 can diced tomatoes (14 oz)
  • 1 can cannellini beans (14 oz) drained and rinsed
  • 4 cups (946.35 ml) vegetable or chicken broth
  • 3/4 cup (45 g) small dried pasta such as ditalini or small shells
  • Fresh basil and grated Parmesan for garnish

Instructions
 

  • Set the Instant Pot to “sauté” mode and heat the olive oil. Add the onion, carrots, and celery. Sauté for 5 minutes.
  • Add garlic, oregano, basil, and salt. Sauté for 1 more minute.
  • Pour in the diced tomatoes (with their juice), cannellini beans, and broth. Stir to combine.
  • Cancel “sauté” mode. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
  • Once the cooking time is complete, do a quick pressure release. Open the lid and stir in the dried pasta.
  • Close the lid again and set the valve to sealing. Cook on high pressure for 3 minutes.
  • After the cooking time, allow a natural pressure release for 5 minutes, then do a quick pressure release.
  • Serve with a sprinkle of grated Parmesan and fresh basil for garnish.

Notes

  • Chop all the vegetables and measure out the ingredients before starting to cook for a smoother cooking process.
  • For a thicker consistency, mash some of the cannellini beans against the side of the pot with a spoon or blend a portion of the soup before serving.
  • Taste the soup before serving and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste.
  • You can use another type of bean or pasta, as you prefer.

Nutrition

Calories: 157kcalCarbohydrates: 28gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 1150mgPotassium: 285mgFiber: 6gSugar: 4gVitamin A: 3493IUVitamin C: 9mgCalcium: 96mgIron: 3mg
Keyword Pasta
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