Few things feel as comforting as a steaming bowl of instant pot minestrone soup, and this version makes that comfort almost effortless. This classic Italian-inspired soup is packed with colorful vegetables, tender beans, and pasta, all simmered into what can only be described as a hug in a bowl. Thanks to the Instant Pot, it comes together with far less hands-on time than the stovetop version, while still tasting like it simmered for hours.
Cost About $1.90 per serving — roughly $11.30 for all 6 servings, based on national average U.S. grocery prices. More budget friendly meals →
If you are longing for a protein-rich, veggie-loaded meal that is ready in under 30 minutes, this is the recipe to bookmark. It is ideal for an easy weeknight dinner, a nourishing lunch, or a big-batch cook that feeds the whole family and freezes beautifully. Best of all, it is endlessly adaptable, so you can tailor it to whatever is in your pantry and however your household likes to eat.
Why You’ll Love This Recipe
This minestrone is the definition of a one-pot wonder. Everything happens right in the Instant Pot, from sauteing the aromatics to cooking the pasta, which means less mess and more concentrated flavor. Cleanup is minimal, and the result is a deeply satisfying soup that tastes like it took real effort.
It is also wonderfully wholesome and budget-friendly. The recipe leans on affordable pantry staples like canned beans, canned tomatoes, and dried pasta, stretching a handful of humble ingredients into six generous servings. That makes it a smart choice for both weeknight dinners and meal prep.
Flexibility is another reason to love it. The soup is easy to adapt for vegetarian, vegan, or gluten-free diets, and it holds up beautifully as leftovers. Whether you are cooking for picky eaters or a crowd with different needs, this minestrone bends to fit.
Ingredients
The soup starts with the classic aromatic trio: one medium onion finely chopped, two diced carrots, and two diced celery stalks, all softened in two tablespoons of olive oil. Three cloves of minced garlic add depth, while a 14.5-ounce can of diced tomatoes and four cups of vegetable broth form the savory, comforting base. For extra richness, fire-roasted tomatoes are a lovely upgrade.
Two kinds of beans make this soup hearty and protein-packed: one 15-ounce can each of kidney beans and cannellini beans, both drained and rinsed. A diced zucchini and two cups of fresh spinach keep things bright and fresh, balancing the heartiness of the beans. To finish, one cup of dried small pasta such as ditalini or elbow cooks right in the pot, while one teaspoon of dried Italian seasoning, a bay leaf, and salt and pepper bring everything together.
If you like, keep a Parmesan rind on hand to add before serving for an extra hit of umami. And if fresh spinach is unavailable, kale or Swiss chard make excellent stand-ins without changing the character of the soup.
Step-by-Step Instructions
Set your Instant Pot to the saute function and heat the olive oil. Add the onion, carrots, and celery, and cook for about three to four minutes until they begin to soften. Stir in the minced garlic and cook for one more minute, just until fragrant, which builds the flavorful foundation of the soup.
Add the diced tomatoes, vegetable broth, both cans of drained beans, the diced zucchini, Italian seasoning, bay leaf, and a good pinch of salt and pepper. Stir everything together, then lock the lid in place and set the Instant Pot to pressure cook on high for five minutes. Once the time is up, carefully perform a quick release of the pressure.
Stir in the dried pasta and switch the Instant Pot back to the saute function. Cook the pasta directly in the soup for about six to eight minutes, stirring occasionally so it does not stick to the bottom. Cooking the pasta right in the broth lets it soak up all that savory flavor.
Once the pasta is tender, turn off the Instant Pot and stir in the fresh spinach, letting it wilt gently into the hot soup. Taste and adjust the seasoning as needed, then serve hot with crusty bread or a sprinkle of Parmesan cheese. Remember to remove the bay leaf before serving.
Tips for the Best Instant Pot Minestrone Soup
For the deepest flavor, take a moment to saute a spoonful of tomato paste with the onions and garlic before adding the liquid. That extra step caramelizes the tomato and adds a rich, savory backbone to the broth. If you prefer a thicker soup, mash some of the beans before adding them, which naturally thickens the base without any extra ingredients.
Timing the spinach well makes a real difference. Stir it in off the heat so it wilts gently and keeps its bright color rather than turning dull and overcooked. And if you plan to freeze a batch, leave the pasta out and cook it fresh when you reheat, since pasta can become mushy after freezing.
This soup also plays nicely alongside other cozy favorites. Serve it with our roasted garlic herb pull-apart bread for dunking, or round out your Instant Pot repertoire with these easy Instant Pot recipes ready in 30 minutes for more weeknight inspiration.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I freeze Instant Pot minestrone soup?
Yes, it freezes well for up to three months. For the best texture, leave out the pasta before freezing and cook fresh pasta to stir in when you reheat the soup.
How long does this soup keep in the fridge?
Store it in an airtight container in the refrigerator for up to five days. Reheat it gently on the stove or in the microwave to preserve the texture of the vegetables and pasta.
Can I use fresh tomatoes instead of canned?
Absolutely. Blanch, peel, and chop about four to six medium tomatoes to replace one can of diced tomatoes, adjusting the seasoning to taste.
How do I make this soup gluten-free?
Simply swap in your favorite gluten-free pasta, or skip the pasta entirely and add diced potatoes for a hearty, gluten-free alternative.
Can I add meat for extra protein?
Yes, stirring in cooked shredded chicken or turkey is a great way to boost the protein. Add it along with the beans so it warms through with the rest of the soup.
If you love building meals around wholesome, veggie-forward dishes, you will find plenty more healthy eating ideas to keep your table inspired. And when you make this cozy minestrone, snap a photo and tag @thekitchensaid on Instagram so we can see your bowl.
Instant Pot Minestrone Soup
Italian · Soup
A cozy, veggie-packed Instant Pot minestrone soup with beans, pasta, and greens, ready in about 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 zucchini, diced
- 1 cup dried pasta (ditalini or elbow)
- 2 cups fresh spinach
- 1 tsp dried Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Set the Instant Pot to saute and heat the olive oil. Cook the onion, carrots, and celery for 3-4 minutes until softened, then add garlic and cook 1 minute more.
- Add diced tomatoes, vegetable broth, both cans of beans, zucchini, Italian seasoning, bay leaf, salt, and pepper. Pressure cook on high for 5 minutes, then quick-release.
- Stir in the dried pasta and cook on the saute setting for 6-8 minutes until tender, stirring occasionally.
- Turn off the Instant Pot, stir in the spinach until wilted, adjust seasoning, and serve hot with crusty bread or Parmesan.
Nutrition: 260 calories
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Cost is an estimate based on national average U.S. grocery prices. What you actually pay will vary by store, season and region.
