This Instant Pot minestrone soup is a warm, satisfying meal for chilly days. Made in one pot and ready in about 30 minutes, this vegan soup is hearty, simple, and adaptable to what you have on hand.
If you enjoy Instant Pot vegetarian and vegan recipes, consider joining the Instant Pot Vegetarian Recipes Facebook group where people share and feature vegetarian Instant Pot ideas from around the web.
I reach for soup all winter long. A light tomato soup can be delicious, but it often leaves me still hungry. Minestrone, on the other hand, is filling enough on its own thanks to beans, vegetables, and pasta. This Instant Pot version is my current favorite — easy to prepare, one-pot, and ready quickly.
Classic minestrone is an Italian vegetable and bean soup that often includes small pasta. There’s no single “correct” recipe; you can swap ingredients based on taste and what’s available.
Beans: Use canned or cooked beans like cannellini, kidney, northern beans, or even chickpeas.
Vegetables: Any combination works — carrots, celery, potatoes, squash, green beans, kale, spinach, onion. Use what’s in season.
Pasta: Choose small shapes such as macaroni, shells, mini farfalle, or orzo. Small pasta cooks quickly and suits minestrone well.
Instant Pot Minestrone Soup Recipe
Making minestrone in an Instant Pot is straightforward. It requires about 10 minutes of prep — chopping and assembling ingredients — then the pressure cooker does the rest. Add everything to the pot, pressure cook, and finish with a few quick steps.
Highlights:
- Perfect for busy days
- Ready in roughly 30 minutes
- No need to watch while it cooks
- Vegan (optional vegetarian parmesan or nutritional yeast for serving)
If you like, add 1–2 teaspoons of grated vegetarian parmesan before serving for extra depth. To keep the dish vegan, sprinkle nutritional yeast instead.
Freezing and Storage
You can freeze this minestrone. Cool the soup completely, then portion it into freezer bags or glass containers with lids. Remove as much air as possible from bags before sealing. Freeze single portions (1–2 servings) so they thaw quickly and evenly. Label each container with the date.
Store leftovers in the refrigerator for 3–4 days or in the freezer for up to 3 months.
Serving Suggestions
Serve this soup with rustic bread such as ciabatta or any crusty loaf. It also pairs well with a green salad or roasted vegetables for a complete meal.
Method
1. Press the sauté button on the Instant Pot. When it shows “hot,” add oil, chopped onion, garlic, celery, and a bay leaf. Cook for 2 minutes, stirring, until the onion softens.
2. Add diced carrots and the drained, rinsed beans.
3. Pour in the diced tomatoes, vegetable broth, and the small pasta.
4. Add Italian seasoning, dried rosemary, black pepper, salt, and red chili flakes. Stir to combine.
5. Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
6. Perform a quick release by moving the valve to venting. Open the pot and stir, then press sauté again.
7. Add the baby spinach and stir for about 2 minutes until the leaves wilt.
8. Squeeze in fresh lemon juice to brighten the flavors. If you prefer a thinner soup, add more broth to reach the desired consistency.
Serve the minestrone warm with rustic bread and, if desired, a sprinkle of vegetarian parmesan or nutritional yeast.
More Hearty Soups
Try other filling soups like vegan lentil soup, Thai-style coconut soup, or vegetarian tortilla soup for simple, comforting meals.
If you make this Instant Pot minestrone, feel free to rate the recipe and share your thoughts. Follow the recipe author for more updates and ideas from the kitchen.
Instant Pot Minestrone Soup
Ingredients
- 1 tablespoon oil (about 15 ml)
- 1 medium sweet onion, chopped (about 120 g)
- 4 large garlic cloves, chopped
- 1 bay leaf
- 2-3 celery stalks, chopped
- 2 large carrots, diced (about 160 g)
- 15 oz can northern beans, drained and rinsed (or cannellini/kidney)
- 14.5 oz can diced tomatoes
- 4 cups vegetable broth (32 oz; add more for a thinner soup)
- 1/2 cup macaroni pasta (about 65 g)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper, ground
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red chili flakes
- 2 cups baby spinach, tightly packed (about 2–3 oz)
- half lemon, juice of
- nutritional yeast (optional, to sprinkle)
Instructions
- Press the sauté button on the Instant Pot. When hot, add oil, onion, garlic, celery, and the bay leaf. Cook 2 minutes, stirring, until the onion softens.
- Add the diced carrots and the drained beans.
- Stir in the diced tomatoes, vegetable broth, and pasta.
- Add Italian seasoning, dried rosemary, black pepper, salt, and red chili flakes; stir to combine.
- Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
- Quick-release the pressure by moving the valve to venting. Open the pot, stir, and press sauté.
- Add the baby spinach and cook about 2 minutes until wilted.
- Finish with a squeeze of fresh lemon juice. Adjust soup consistency with extra broth as needed. Serve warm with rustic bread.
Notes
Nutrition
Nutrition information is an approximation.