If you are craving a hearty, cozy meal packed with fresh vegetables, tender beans, and perfectly cooked pasta, then this Instant Pot Minestrone Soup Recipe will quickly become your new go-to comfort food. This vibrant soup brings together the best of Italian home cooking with the convenience of the Instant Pot, making it both a flavorful and time-saving option for busy days. Every spoonful bursts with garden-fresh ingredients, warm herbs, and just the right touch of richness, delivering nourishing satisfaction in a bowl.
Ingredients You’ll Need
The ingredients in this Instant Pot Minestrone Soup Recipe are wonderfully straightforward yet essential to achieving its authentic flavor and texture. Each one plays a special role, from the aroma of sautéed onions and garlic to the hearty beans and tender pasta, making your soup a rainbow of taste and color.
- Olive oil: Adds a silky base and brings out the sweetness of the sautéed vegetables.
- Butter: Gives a rich, comforting depth alongside the olive oil for a smooth flavor.
- Medium onion (chopped): Provides a savory foundation that gently sweetens as it cooks.
- Garlic cloves (minced): Injects aromatic warmth with just the right amount of bite.
- Celery sticks (chopped): Adds a subtle crunch and freshness that balances the soup.
- Carrots (peeled & sliced): Bring natural sweetness and vibrant orange color.
- Zucchini (chopped): Offers moisture and a tender texture without overpowering flavors.
- Fresh green beans (chopped): Contribute a pop of green and a crisp bite.
- Crushed tomatoes (28 oz): Form the bold, tangy, and hearty liquid base for the broth.
- Chicken or vegetable broth (4 cups): Keeps the soup savory and flavorful, allowing all ingredients to mingle perfectly.
- Red kidney beans (14 oz, drained): Add protein and creaminess to every spoonful.
- White kidney (cannellini) beans (14 oz, drained): Provide a mild, buttery texture that complements the red beans.
- Uncooked elbow macaroni (3/4 cup): Offers delightful tender pasta bites, absorbing the rich broth.
- Italian seasoning (1/4 tsp): Infuses classic Mediterranean flavors with herbs like oregano and basil.
- Salt and pepper (to taste): Essential for layering and balancing all the vibrant flavors.
- Fresh basil (torn, to taste): Brightens the soup with a peppery, sweet aroma just before serving.
- Freshly grated parmesan cheese (to taste): Sprinkles luxurious umami richness on top of each bowl.
How to Make Instant Pot Minestrone Soup Recipe
Step 1: Preparation
Start by prepping all your fresh vegetables and draining the canned beans. Having everything ready to go makes the cooking process smooth and quick, especially when using the Instant Pot.
Step 2: Sauté Vegetables
Turn on the sauté function of your Instant Pot and add olive oil, butter, and chopped onions. Cook for about 4 minutes until the onions soften and become translucent, releasing their natural sweetness that forms the perfect flavor base.
Step 3: Add Garlic
Stir in minced garlic and sauté for just 30 seconds. This brief cooking time infuses the oil with garlic’s warmth without letting it burn, which can lead to bitterness.
Step 4: Combine Tomatoes and Broth with Ingredients
Pour in the crushed tomatoes and broth, then add all remaining vegetables, beans, pasta, Italian seasoning, and a pinch of salt and pepper. Give everything a good stir, making sure the pasta is submerged and not sticking to the bottom of the pot.
Step 5: Pressure Cook
Seal your Instant Pot and set it to cook on high pressure for 6 minutes. It will take around 15 minutes to build pressure before the countdown starts, so the total cooking time includes this warm-up phase.
Step 6: Release and Finish
Once cooking is complete, perform a quick pressure release. Open the lid carefully, then stir in fresh torn basil and adjust salt and pepper to your taste. The soup is now ready to be ladled out and topped with freshly grated parmesan cheese.
How to Serve Instant Pot Minestrone Soup Recipe
Garnishes
A scattering of torn fresh basil leaves and a generous sprinkle of freshly grated parmesan cheese elevate each bowl, adding fragrant herbal notes and creamy, savory richness that perfectly complement the vegetables and broth.
Side Dishes
This soup pairs beautifully with rustic crusty bread or garlic breadsticks, which are perfect for soaking up the flavorful broth. A simple green salad with a tangy vinaigrette also brightens the meal and balances the heartiness of the soup.
Creative Ways to Present
For a fun twist, serve the Instant Pot Minestrone Soup Recipe in hollowed-out bread bowls or mini cast iron pots. You can also arrange colorful garnishes like diced red peppers or a drizzle of pesto on top to make each serving vibrant and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 4 days, making it an ideal option for satisfying leftovers during a busy week.
Freezing
This Instant Pot Minestrone Soup Recipe freezes wonderfully. Store it in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop or in the microwave. Stir occasionally until heated through to keep the pasta tender and prevent the soup from drying out. You can add a splash of broth or water if needed to loosen it up.
FAQs
Can I use dried beans instead of canned beans?
Yes, but you will need to soak and cook dried beans separately before adding them to the soup, as canned beans are already cooked, which saves time when using the Instant Pot.
Is it possible to make this soup vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth and skip the butter or replace it with olive oil. Omit the parmesan or use a vegan cheese alternative for a fully plant-based meal.
Can I substitute the elbow macaroni with other pasta?
Yes, small pasta shapes such as ditalini, small shells, or orzo work well. Just keep in mind that cooking times may vary slightly, so ensure they’re added during the pressure cooking step.
How do I prevent the pasta from sticking or overcooking?
Make sure to stir the pasta into the soup carefully before sealing the lid to prevent it from clumping at the bottom. Follow the cooking time exactly since pressure cooking shortens the time pasta usually needs.
Can I add other vegetables to this soup?
Definitely! Feel free to customize by adding spinach, kale, peas, or even diced potatoes to increase the nutrition and variety. Just adjust cooking times accordingly, especially for denser veggies.
Final Thoughts
There is something so heartwarming about a bowl of soup that fills your kitchen with comforting aromas and your body with nourishing goodness. This Instant Pot Minestrone Soup Recipe offers all that and more, effortlessly blending fresh ingredients into a delicious meal you can enjoy any day of the week. I encourage you to give it a try—you might just find yourself reaching for this vibrant, satisfying soup on repeat!
Print
Instant Pot Minestrone Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
- Diet: Low Fat
Description
This hearty Instant Pot Minestrone Soup is packed with colorful vegetables, beans, and tender elbow macaroni in a savory tomato broth, perfect for a comforting and nutritious meal. The pressure-cooking method speeds up the traditional slow-cooked soup while intensifying flavors and keeping the veggies crisp-tender.
Ingredients
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 sticks celery, chopped
- 3 medium carrots, peeled and sliced
- 1 small zucchini, chopped
- 1 cup fresh green beans, chopped
Liquids & Canned Goods
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
Pasta & Seasonings
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, torn, to taste
Fat & Cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- Freshly grated parmesan cheese, to taste
Instructions
- Prep Ingredients: Chop the onion, celery, carrots, zucchini, and green beans. Mince the garlic and drain the kidney beans.
- Sauté Onion: Turn on the Instant Pot to the sauté mode. Add olive oil, butter, and chopped onion. Cook for 4 minutes until the onion softens and becomes translucent.
- Add Garlic: Stir in the minced garlic and sauté for about 30 seconds to release its aroma without burning.
- Add Remaining Ingredients: Add the crushed tomatoes, chicken or vegetable broth, celery, carrots, zucchini, green beans, kidney beans, white kidney beans, elbow macaroni, and Italian seasoning. Stir to combine.
- Prepare to Cook: Stir everything well, making sure the pasta isn’t stuck to the bottom. Close the Instant Pot lid securely, set the valve to sealing, and program the pot to cook on high pressure for 6 minutes. The pot will take approximately 15 minutes to reach pressure.
- Release Pressure: When the cooking cycle completes, perform a quick pressure release by carefully turning the valve to venting.
- Final Seasoning: Open the lid, season the soup with salt and pepper to taste, and stir in fresh torn basil leaves for a bright, aromatic finish.
- Serve: Ladle the Minestrone Soup into bowls and top each serving with freshly grated parmesan cheese. Enjoy warm.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- For a vegan version, omit the butter and parmesan cheese or use vegan alternatives.
- Feel free to add other vegetables like spinach or kale towards the end of cooking.
- If you prefer a thinner soup, add more broth or water before cooking.
- Be cautious with salt; canned beans and broth may already contain sodium.
