Name: Instant Pot Minestrone Soup - Easy Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; ¼ teaspoon freshly ground black pepper; ½ 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; ¼ cup Parmesan cheese, freshly grated; chopped fresh parsley for garnish

This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.

Jump to Recipe

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

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

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!

Ingredients

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

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

Set the Instant Pot to the sauté function and heat the olive oil. Add onion and cook for 2 minutes, stirring often.
Add garlic and cook for 30 seconds.
Add vegetables (except spinach), seasonings, pasta, and broth. Stir to mix and press the pasta into the broth.

sautéing onion and garlic in instant pot

minestrone soup in Instant Pot before cooking

Turn off sauté mode and close the lid. Set the vent to the sealing position. Set to soup mode and cook for 5 minutes.
Allow the pressure to release naturally for 5 minutes before carefully doing a manual release of any remaining pressure.
Remove the lid and add the spinach to the soup. Stir and let sit 5 minutes before serving.
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

Storage

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!