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Instant Pot Minestrone Soup

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This cozy, veggie-packed Instant Pot Minestrone Soup is a quick and easy weeknight dinner that delivers nostalgic comfort with bold Italian flavors. Hearty beans, pasta, and fresh vegetables simmer together for a satisfying, healthy meal the whole family will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium russet potato, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf (optional)
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup ditalini or small shell pasta, uncooked
  • 2 cups baby spinach, roughly chopped
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Freshly grated Parmesan cheese (for serving, optional)

Instructions

  1. Dice the onion, carrots, celery, potato, and zucchini. Cut green beans into 1-inch pieces. Mince garlic.
  2. Set Instant Pot to Sauté mode. Add olive oil and heat for 1 minute. Add diced onion and sauté for 2–3 minutes until translucent. Add garlic, carrots, and celery; sauté another 2 minutes, stirring occasionally.
  3. Stir in potato, zucchini, and green beans. Cook for 2 minutes until veggies begin to soften.
  4. Add diced tomatoes, tomato paste, cannellini beans, kidney beans, Italian seasoning, salt, pepper, and bay leaf. Stir well.
  5. Pour in vegetable broth and add uncooked pasta. Stir gently to ensure pasta isn’t stuck to the bottom.
  6. Seal the lid, set valve to Sealing. Cook on Manual/High Pressure for 5 minutes.
  7. Quick release the pressure by turning the valve to Venting. Remove lid when pin drops.
  8. Stir in chopped spinach while soup is hot. Let wilt for 2–3 minutes. Taste and adjust seasoning if needed.
  9. Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.

Notes

Use gluten-free pasta for a gluten-free version. For vegan, skip Parmesan or use a plant-based alternative. Add extra broth if soup thickens after standing or reheating. If you get a ‘Burn’ warning, scrape the bottom and add more broth. Soup is flexible—substitute veggies as needed. Flavors deepen overnight; leftovers are even better.

Nutrition

Keywords: minestrone, instant pot, soup, vegetarian, weeknight dinner, Italian, healthy, easy, pressure cooker, comfort food

Find it online: https://wigglebite.com/instant-pot-minestrone-soup-recipe-easy-cozy-weeknight-dinner/