This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.
This soup is a game-changer for busy weeknights! It’s a hearty and healthy twist on the Italian classic, loaded with fresh veggies, beans, and pasta in a rich and flavourful broth.
Why you’ll love this recipe
- Quick and easy: Ready in under 20 minutes thanks to the Instant Pot.
- Healthy and filling: Packed with nutritious ingredients like beans, veggies, and pasta.
- Great for meal prep: Makes plenty of leftovers that taste even better the next day!
Ingredients and substitutions
- Olive oil – or any other neutral flavour of cooking oil.
- Onions – the variety doesn’t matter, but I prefer using white or yellow.
- Garlic – I prefer using fresh garlic cloves, but jarred minced garlic will work in a pinch.
- Carrot – parsnips would also work.
- Celery – double up on the carrots or leave this out altogether.
- Green beans – these are classic in minestrone, but feel free to use sugar snap peas instead.
- Kidney beans – you could also use lentils, chickpeas or black beans.
- Italian seasoning – use store-bought or make your own.
- Bay leaves – try using dried oregano or thyme instead.
- Chicken broth – chicken stock and vegetable broth are both great substitutes.
- Crushed tomatoes – I’ll occasionally use passata (jarred strained tomatoes) and they work perfectly.
- Macaroni – use any small pasta that you have on hand.
- Fresh basil – to garnish.
- Parmesan – if you want a dairy-free or vegan minestrone, feel free to use nutritional yeast or cashew meal as a substitute.
How to make minestrone soup in the Instant Pot
Step 1: Add the ingredients.
Dump everything except the macaroni, basil, and parmesan into the Instant Pot.
Step 2: Cook under pressure.
Set the Instant Pot to high pressure and cook for 4 minutes.
Step 3: Release the pressure.
Perform a quick release to safely let out the steam.
Step 4: Add the macaroni.
Stir in the macaroni and let it cook.
Step 5: Garnish and serve.
Top the soup with fresh basil and parmesan, then enjoy!
recipe tips & variations
Here are some suggestions to change up the ingredients and make sure this soup is as delicious as possible:
- Protein boost: Add cooked shredded chicken, ground turkey, or crumbled sausage for extra protein.
- Add a smoky flavor: Stir in a teaspoon of smoked paprika.
- Don’t overcook the pasta: Add the macaroni after pressure cooking and let it cook in the residual heat to avoid mushy pasta.
- Make it thicker: For a heartier soup, mash some of the beans with a fork before serving.
Frequently asked questions
Can I make this recipe without an Instant Pot?
Yes! You can make this on the stovetop by simmering all the ingredients (except the macaroni, basil, and parmesan) in a large pot for 20-25 minutes. Then add the macaroni during the last 10 minutes of cooking.
Can I use a different type of pasta?
Absolutely! Any small pasta shape like ditalini, orzo, or small shells will work. For a healthier option, try whole wheat or legume-based pasta.
How do I prevent the soup from becoming too thick?
The pasta and beans can absorb a lot of liquid over time. Add more broth or water when reheating to adjust the consistency.
What to serve with the minestrone soup
This Instant Pot minestrone soup is a full meal on its own, but if you’re looking for ideas on what to serve on the side, here are some ideas:
- Fresh crusty bread or garlic bread
- Side salad like Caesar salad or this quinoa salad
- Grilled cheese
- Zucchini fries or green bean fries
Storing and reheating
- Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Reheating: Heat a single serving for 2-3 minutes in the microwave, stirring halfway through. Or, reheat the soup in a pot over medium heat, adding a splash of broth or water if the soup has thickened.
- Freezing: Freeze the soup (without the pasta) in airtight containers or freezer bags for up to 3 months.
- Reheating from frozen: Let the soup defrost in the refrigerator overnight. Then warm it on the stovetop or in the microwave.
More Instant Pot soup recipes
Meal prep tools for this recipe
- Here’s the Instant Pot I use.
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- Freeze this recipe in Souper Cubes for up to 3 months.
Instant Pot Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 3 onions, diced
- 3 cloves garlic minced
- 1 carrot, peeled and diced
- 2 stalks celery, chopped
- 1 1/2 cups green beans, trimmed
- 1 can kidney beans, drained and rinsed
- 1 tbsp Italian seasoning
- 3 bay leaves
- 4 cups chicken broth
- 1 (796mL) jar crushed tomatoes (sometimes passata)
- 3/4 cup dry macaroni
- Chopped fresh basil, for topping
- Grated fresh parmesan, for topping
Instructions
- Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use; mine needed only 5 minutes).
- Remove lid again and stir. Serve in large bowls and top with fresh basil and parmesan cheese. Enjoy!
Video
Comments & Reviews
Bec says
My can of tomatoes say 793 grams (28 oz). Is that the same as 796ml?
Taylor Stinson says
Hey Bec! It’s slightly more than 796mL but it will absolutely work and shouldn’t impact the flavour of the recipe at all.
Bec says
Macaroni cooks in the instant pot for 4 minutes if you make macaroni and cheese. So why couldn’t you add the macaroni in with the soup before cooking since it cooks for 4 minutes. just wondering.
Taylor Stinson says
This recipe is probably due for a retest! I believe my logic when I created this recipe 8 years ago was that the macaroni would soak up too much of the liquid but I imagine you could cook it with the rest of the ingredients just fine for the 4 minutes on high pressure.
Robin says
Hi. This sounds really good. If I wanted to add a pound of linked sausage, how much should I change the recipe cooking time please? I’ve only cooked three things so far in my instant pot…
Taylor Stinson says
Hi Robin – I haven’t tried this myself so I can’t guarantee a cooking time, but if you saute the sausage ahead of time until lightly browned but not fully cooked, the cook time shouldn’t change. Let me know if you try it!
Amanda says
This came out so good and was super easy. Mine looked just like the pictures (for once in my life). Family enjoyed & toddler got his dose of veggies! A repeat recipe for sure.
Taylor Stinson says
I’m so happy you guys enjoyed 🙂
Lisa says
Do you really use 3 onions? Sounds like a lot in comparison to the carrot and celery.
Taylor Stinson says
I believe they were smaller cooking onions. One medium onion will work fine.
Jaclyn says
How would you recommend cooking this stove top or crockpot if you don’t have an Instapot?
Taylor Stinson says
Hey Jaclyn – you can just throw everything in the slow cooker except for the pasta and cook on high for 3 1/2 hours, then throw the pasta in and cook another 30 minutes. If making on the stovetop, saute the veggies then add the rest of the ingredients and simmer for 30 min.
Kate says
Such a fantastic and easy recipe! I added zucchini in with my macaroni and it cooked just right. I prefer making things from scratch so I know just what is in them, and I feel like this stood up to my favorite Olive Garden soup easily. Thank you so much for sharing this!
Megan says
I REALLY wish you had a “print this recipe” button on your page.
Taylor Stinson says
I do normally have one – this is an issue I’m working on getting fixed!
Carmen says
This turned out great, thank you! The veggies and pasta were perfectly cooked.
Taylor Stinson says
So happy to hear that Carmen!!! So glad you liked it 🙂