This Super Easy Instant Pot Minestrone Soup is a quick and easy spin on the classic tomato-based soup that comes together in less than 20 minutes!
Gain access to my free 4-week meal prep magic ebook!
HELLO healthy winter comfort food!
This Super Easy Instant Pot Minestrone Soup is going to become your next go-to when you've got a craving for soup but don't feel like standing by the stovetop waiting for it all to cook.
Just dump everything in your pressure cooker or slow cooker (instructions below) and cozy up on the couch. It really doesn't get any easier than that! And who doesn't love Minestrone soup? I feel like it's everyone's favourite. If you don't have an Instant Pot, I've got a Tortellini Minestrone and Meal Prep Minestrone Soup Jars on the blog too and they are regularly made and enjoyed over here.
Okay fine, maybe I've got a minestrone obsession, I don't know…
What I love about this Super Easy Instant Pot Minestrone Soup is how versatile it is, and that you probably already have all the ingredients on hand at home. I definitely ALWAYS have some jars of crushed tomatoes and bouillon cubes as well as a bunch of varieties of pasta shapes and some legumes.
If you don't have macaroni or kidney beans, you can easily swap in some lentils, chickpeas or black beans for the beans, and use any pasta shape you've got handy.
From there, it's just a matter of the veggies you wanna use.
Here are some other veggies you can add in as opposed to the carrots, celery, onions and green beans:
- Zucchini
- Bell peppers
- Potatoes
- Spinach
- Broccoli
- Peas
- Squash (butternut, acorn, etc.)
If you're using veggies that cook particularly fast, such as broccoli, spinach or zucchini, make sure that you end up throwing them in near the end with the pasta as they will cook in the hot broth. The thing with the Instant Pot is that it uses pressure to cook things like chicken and other proteins super quickly, as well as create soups that usually take upwards of 30 or 40 minutes to simmer.
So, needless to say you'll want to leave any veggies that tend to cook in periods of 5 minutes or less for the very end. I found the green beans were at the point where they were *almost* too soft having been cooked under the high pressure setting.
This soup is also absolutely perfect for your weekly meal prep, and it also freezes well so you can have leftovers on hand whenever you're craving a bowl. I usually freeze a batch in small glass bowls that have lids and then pull them out whenever I want a meal in a hurry – reheat in the microwave for 6-7 minutes, taking the bowl out mid-way to stir.
That should get the soup defrosted and hot enough to eat so you can have a hearty, nutritious meal on-the-go! Or a hot bowl of soup while you're all cozy inside on the weekend…there's nothing better to me than a big bowl of this Instant Pot Minestrone Soup on a lazy Sunday afternoon!
You can also add in cooked chicken or ground beef if you're looking to up the protein content in this soup so there are many ways to make this recipe your own.
Will you be making this Super Easy Instant Pot Minestrone Soup?
I love delicious, hearty meal ideas like this to enjoy when it's cold outside. Dinner feels so much easier when it's made in the Instant Pot – have you gotten yours yet? I'd love to hear how you like it!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.
learn how to meal prep by subscribing to our newsletter!
Super Easy 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!
Nutrition
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 🙂
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!
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!
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.