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Instant Pot Minestrone Soup Recipe

This hearty Italian vegetable soup is packed with veggies, beans, and pasta—it's basically a complete meal in a bowl! The Instant Pot makes it so easy to get all those flavors melded together perfectly, and it's a great way to sneak in extra vegetables for picky eaters. Serve with crusty bread and a sprinkle of Parmesan cheese for the ultimate comfort food dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 medium zucchini diced
  • 1 can 15 oz diced tomatoes with juice
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 cups fresh spinach roughly chopped
  • 1 cup small pasta ditalini or elbow
  • Grated Parmesan cheese for serving

Method
 

  1. Set your Instant Pot to Sauté mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the zucchini, diced tomatoes with juice, kidney beans, cannellini beans, vegetable broth, Italian seasoning, salt, pepper, and bay leaf. Stir to combine.
  4. Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
  5. When cooking is complete, do a quick release of the pressure.
  6. Set the Instant Pot back to Sauté mode. Add the pasta and spinach, stirring well. Let it simmer for 8-10 minutes until the pasta is tender and cooked through.
  7. Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with a generous sprinkle of Parmesan cheese on top.