Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is rich and loaded with vegetables. It only takes 25 minutes and is a vegan Italian minestrone soup recipe so you are sure to reap the healthy benefits.

This vegetarian minestrone soup instant pot style has everyone’s favorite veggies and little pasta shells to boot. The kidney beans even add some extra protein.

It’s all done quickly in an instant pot and is delicious with a sprinkling of vegan parmesan cheese. Don’t forget the garlic bread on the side or to dunk in the juices.

This hearty Italian vegetable soup recipe is versatile, and the veggies can be easily switched out with any of your favorites.

I like them so much that this is the third Minestrone Soup recipe I have on the blog, and all three are completely different.

The Minestrone Soup with Couscous also has pasta and beans, and you can sip your Chardonnay or Cabernet on the side with this one. All three soups have a rich tomato broth to savor.

Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal veggies and greens you have on hand. A little bit of added spinach would be wonderful, and you can even add some diced potatoes to the mix.

Ingredients and substitutions

• Extra virgin olive oil is a very flavorful and traditional Italian oil. You may use any standard oil that you have, but it won’t be quite as tasty.
• Yellow onions are much more flavorful when sauteed or caramelized. You can use white or red onions in a pinch.
• Garlic is a secret ingredient for flavor, but you may omit it if you have picky eaters. Try not to, though.
• Carrots are sweet and add a nice contrast, but you can substitute parsnips or turnips.
• Diced tomatoes and tomato puree add a wonderful base to this flavorful, rustic soup. You could also use fresh Italian plum tomatoes, diced, but I would also add some tomato puree.
• Vegetable broth thins out the tomatoes and makes a soup along with adding more flavor.
• Zucchini is always available but this is an easy vegetable to switch out for another squash or veggie.

• I usually use dark red kidney beans but light red or white (cannellini beans) work great too. You could even use something like great northern beans or lentils even if that’s what you have on hand.
• Oregano and basil are perfect for an Italian minestrone soup recipe. Another option would be to use another fresh Italian herb like rosemary, marjoram, parsley or thyme (or use a blend).
• Salt and pepper have small measurements but add to taste.
• Red chili powder is optional but it adds a nice spicy element to the flavors. It’s very mild but if you don’t like heat omit this ingredient. Cayenne pepper would also work.

How to make minestrone soup instant pot style

• It couldn’t be any simpler and it all goes into the pot for a quick and delicious dinner.
• Turn on the Instant Pot and press the sauté mode.
• Add in the olive oil and heat a minute or so.
• Next, add the onions and sauté for about 2 to 3 minutes until they are softened.
• Place in the garlic and stir through then saute another minute. Stir more than once so that the garlic does not burn.

• Add the carrots, oregano, basil, salt, pepper, and optional red pepper flakes.
• Then carefully pour in 2 cups of the vegetable broth and leave on the sauté mode. Cook around 4 to 5 minutes until the carrots soften a bit.

• Add in the diced tomatoes, tomato puree or crushed tomatoes, zucchini, and remaining vegetable broth. Add in the pasta and the red kidney beans. This makes a classic Italian minestrone soup recipe.

• Press cancel on the Instant pot and seal the lid.
• Cook on high pressure for 6 minutes and release the pressure after using the quick release method.
• Be careful not to be burned by the steam. I use a towel to cover the valve, so the steam does not spray everywhere.
• That is it so scoop up!

Yes, this Minestrone can be frozen up to three months. Here’s how:

1. Divide into containers with convenient number of servings.
2. Cool completely in the fridge before covering tightly and freezing.
3. Freeze for up to three months.
4. To thaw, transfer the container to the refrigerator and thaw at least 24 hours.
5. Or reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes or so.

How to store & freeze minestrone soup

• Store this minestrone soup in the refrigerator in an airtight container for up to 5 days.
• Divide into individual containers for convenience and ease.
• You can also freeze it for up to 3 months.

To freeze: I’d recommend freezing this soup without the added pasta, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 3 months.

To reheat: Take the container and let thaw in the refrigerator overnight. Before serving cook the pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked pasta and heat through.

More vegetable soups you’ll love

• Speaking of the Instant Pot here is a Vegetable Soup with big chunks of potatoes and mushrooms.
• Vegetable Barley Soup takes a bit longer to cook but the mix is absolutely delicious.
• If you’re looking to use your slow cooker then make this Crockpot Lentil Vegetable Soup. Man, is it good!