Instant Pot Minestrone Soup – Easy Recipe

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Instant Pot Minestrone Soup is packed with hearty vegetables, tender pasta, and a rich tomato broth, this Italian classic is now quicker and easier to enjoy, making it the perfect comfort meal for busy days.

close up of white bowl with minestrone soup

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Minestrone soup is a complete meal all by itself with pasta, loads of veggies, beans for protein, and a warm, savory broth. Making this hearty soup in the Instant Pot makes it almost effortless so it is perfect for those busy weeknights when you don’t have much time to get dinner on the table.

Why I love this recipe

I always loved Olive Garden minestrone soup and this recipe is a copycat. This soup cooks up quickly and it is a very flexible recipe so you can adjust to whatever is in your freezer or use seasonal vegetables you might have on hand. No carrots but you have green beans? No problem! Want to add in some leftover ground beef or Italian sausage you don’t want to waste? Do it! I love recipes I can play with!


Don’t let the ingredient list intimidate you, I promise this is an easy recipe!

minestrone soup ingredients on marble countertop
  • fresh vegetables – onion, tomatoes, celery, carrots, zucchini, baby spinach
  • beans – red kidney beans and white beans like cannellini beans or great northern beans
  • pasta – macaroni or your favorite dry pasta
  • seasonings – olive oil, fresh garlic, salt and pepper, Italian seasoning
  • broth – I use vegetable broth but you can substitute chicken broth or homemade chicken stock as well
  • Parmesan cheese for topping before serving (optional but highly suggested!)

Step by step

  1. Set the Instant Pot to the sauté function and heat the olive oil. Add onion and cook for 2 minutes, stirring often. 
  2. Add garlic and cook for 30 seconds. 
  3. Add vegetables (except spinach), seasonings, pasta, and broth. Stir to mix and press the pasta into the broth.
  1. Turn off sauté mode and close the lid. Set the vent to the sealing position. Set to soup mode and cook for 5 minutes.
  2. Allow the pressure to release naturally for 5 minutes before carefully doing a manual release of any remaining pressure.
  3. Remove the lid and add the spinach to the soup. Stir and let sit 5 minutes before serving.
  4. Serve topped with parmesan cheese if desired.

Serving suggestions

As I mentioned this is a very hearty soup that can easily stand alone as a meal but you can always serve it with some crusty bread, garlic bread, or Texas toast for dipping.

holding ladle full of minestrone over Instant Pot


Store leftover soup in an airtight container for up to 3 days. Reheat in the microwave or on the stove top over medium heat.

The best way to freeze this soup is to leave out the pasta as it gets mushy when thawed. For meal prep, prepare this soup for freezing without the pasta, store in freezer-safe containers, and then add cooked pasta to the soup when you thaw and reheat.

spoon scooping minestrone out of a white bowl

If you try this recipe please comment and rate it below, I love hearing from you!

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white bowl with minestrone soup

Instant Pot Minestrone Soup – Easy Recipe

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  • Author: Melissa Riker
  • Total Time: 15 minutes
  • Yield: 30 minutes 1x


Instant Pot Minestrone Soup is packed with hearty vegetables, tender pasta, and a rich tomato broth, this Italian classic is now quicker and easier to enjoy, making it the perfect comfort meal for busy days.


Units Scale
  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 15-ounce can diced tomatoes
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup elbow macaroni
  • 32 ounces vegetable broth
  • 15-ounce can white kidney beans (cannellini beans)
  • 15-ounce can red kidney beans
  • 2 cups spinach, chopped
  • 1/4 cup Parmesan cheese, freshly grated
  • chopped fresh parsley for garnish


  1. Set the Instant Pot to sauté mode. Add olive oil and allow to heat for 1-2 minutes.
  2. Add diced onions and sauté for 2 minutes. Add garlic and cook for 30 seconds, stirring frequently.
  3. Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the Italian seasoning, salt, and pepper. Stir to mix.
  4. Add pasta, vegetable broth, and beans. Stir to combine. Press the pasta into the broth so it is covered.
  5. Turn off sauté mode and close the lid with the vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
  6. After cooking, let the pressure release naturally for 5 minutes. Then carefully manually release the pressure.
  7. Stir in the chopped spinach and let it sit uncovered for 5 minutes.
  8. Garnish with parmesan cheese and parsley and serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: soup
  • Method: Instant Pot
  • Cuisine: Italian


  • Serving Size:
  • Calories: 146
  • Sugar: 4.4 g
  • Sodium: 750.8 mg
  • Fat: 4.9 g
  • Carbohydrates: 20.9 g
  • Fiber: 4.4 g
  • Protein: 5.9 g
  • Cholesterol: 1.8 mg

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