This easy Instant Pot minestrone soup recipe is full of flavor! Healthy and vegetarian too, my kids raved that this was their favorite pressure cooker soup.
Ok so we are a little obsessed with our new 7 in 1 device. It just makes my life so much easier! With three kids and both of us working full time we need all the help we can get. Especially when it comes to making quick and healthy dinners. This easy Instant Pot minestrone soup recipe has become one of our favorite healthy Instant Pot recipes because it’s full of flavor. It also helps me on my quest to stay in shape this year! Special thanks goes out to EatSmart for sponsoring this post so we could share our recipe with you. (originally published 7/17)
I am always trying to think of easy recipes that my kids will love. This Instant Pot minestrone soup is yummy and I can pack it with veggies.
Believe it or not my girls actually prefer vegetables over a plate of meat any day, so they were all ready to try this vegetable soup I made.
If you’re looking to eat healthier and/or a vegetarian pressure cooker recipe this is a good one! Made with fresh vegetables, beans, and some noodles it is a low cost meal. That always helps when you have a big family!
- Let’s talk about watching your weight and still eating tasty meals that are full of flavor. It is totally possible! Portion control is always a big part of losing weight and staying in shape (which is sometimes hard). There are simple devices out there though, like this EatSmart Precision Digital Kitchen Scale that help you with that!
It’s an ultra accurate, precise, and perfect for calorie or carbohydrate counting. It allows you to stop guessing about portion sizes and start living healthier.
You can use a container and it will calculate automatically, subtracting the weight of the bowl or place food directly on the scale.
Super easy to use and very well priced. It fits right in my drawer and I can pull it out when I need it. I’m all about easy!
Sound yummy enough yet to try??!!
Pack your easy Instant Pot minestrone soup with all the veggies you love!
If you like them all then throw ’em on in. If you prefer to leave out the zucchini…no problem. Make it to your liking! I used a can of petite diced tomatoes because that is what I had on hand but dicing your own fresh tomatoes (use the juice that comes out of them too) is wonderful if they are in season.
If you’re making it vegetarian just swap out the chicken broth for vegetable broth!
Here’s the printable version of our easy Instant Pot minestrone soup recipe and what you need:
- Kidney beans
- Garbanzo beans
- Chicken broth – or vegetable broth
- Onion
- Celery
- Carrots
- Zucchini
- Diced tomatoes
- Noodles
When you’ve tried this give these other Instant Pot recipes a go!
- Instant Pot chicken noodle soup
- Delish Pressure cooker french onion soup
- Creamy Pressure cooker broccoli cheese soup
- Our fave Instant Pot potato corn chowder
- Instant Pot pasta recipes
Instant Pot Minestrone Soup
Ingredients
- 1 can kidney beans drained
- 1 can garbanzo beans drained
- 32 oz chicken broth (for vegetarian just use vegetable broth, if you want a darker richer soup use beef broth)
- 1/2 onion sliced or diced, your preference
- 2 stalks celery diced
- 3 carrots sliced thin into dials so they become soft, or thicker dials if you want them to stay a bit firm
- 1 small zucchini cut into dials, I usually cut dials in half as well - the smaller the pcs. the softer they will be but zucchini cooks fast in the IP!
- 1.5 c petite diced tomatoes
- 1 c uncooked shell noodles
Instructions
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
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Barbara says
01/15/2019 at 6:45 pmGreat receipe. The video shows adding all ingredients into the instapot, but the receipe leaves out some items. It took me about 45 minutes from start to finish. I added oregano, thyme, basil and salt.
Amanda says
01/15/2019 at 2:30 pmAm I missing something with cooking time. My Instapot pot took abou 10 to 15 to preheat, and then the 3 minute cooking time.
Rich says
07/13/2018 at 8:47 amGood but a bit bland. I’ll try it again with some Italian seasoning mix.
James says
07/08/2018 at 12:57 pmJust made this and absolutely love it! Very easy recipe with so much health in one bowl. Tastes amazing! Ty so much.. At this point my grocery list looks identical to your recipes for some reason 😛 So far in love with the chili,tuna casserole and this. Next on my list is your spaghetti recipe.
The Typical Mom says
07/10/2018 at 6:15 pmSo glad you loved it!
Marilyn Lee says
06/23/2018 at 4:23 pmDelicious soup recipe! Will definitely make again. Thank you!
@cantstopcooking
The Typical Mom says
06/26/2018 at 8:28 amYeah!!
Aimee says
04/10/2018 at 5:46 pmI’ve come back to this blog many times to make this again and again! So simple and so good. Perfect for warmer weather too when you don’t want to heat the house up cooking. Literally start to finish it’s a 10 minute meal, if I’m taking my time 🙂
The Typical Mom says
04/11/2018 at 4:06 pmSo glad I can help!
Diane K says
05/13/2018 at 8:07 amShould I add any pepper or salt? Should the canned beans be drained and rinsed before adding? Should the tomatoes be peeled? What sort of tomatoes are recommended?
GB says
02/16/2018 at 7:06 pmSo like and versatile…Can be down in crock pot, pressure cooker, just stove top but love InstantPot direction. I am so amazed at how calm food bloggers are to not tell people to think for one moment. A recipe is a guide not craved in stone or test. Thank you I could not do it.
Hillary says
12/17/2017 at 10:13 amI want to add more pasta. Do I need more water?
The Typical Mom says
12/19/2017 at 3:44 pmA bit more should be fine without more liquid.
sharon says
01/10/2018 at 6:14 pmTry it before you add more pasta. I thought it had plenty. It puffed up pretty good. I really enjoyed the flavors.
The Typical Mom says
01/10/2018 at 7:49 pmOh good!
Dani says
10/17/2017 at 8:50 amHow long would you cool this lovely recipe for in a pot? No pressure cooker 😛
Dani says
10/17/2017 at 8:50 amCook*
KB says
10/12/2017 at 7:46 pmLovely recipe! I’m on a low sodium diet so rather than use premade broth, I cooked a few chicken breasts in the Instant Pot first and then added all the recipe ingredients after for the recommend time. The result was delicious. The vegetables added a lot of flavor to the broth and the soup was done in about 30 minutes. Perfect with some crusty French bread. Delish!!!
Ian Benson says
09/01/2017 at 12:23 pmArticle title is 13 soups for slow cooker, recipe is for pressure cooker. Which is it??
Jan says
08/19/2017 at 5:53 amSodium is very high. Is that from the broth?
The Typical Mom says
08/21/2017 at 10:38 amRecipe widget does nutritional calculations, possibly yes. Can use low sodium broth.
Christine says
09/22/2017 at 6:02 amI see the nutritional value but it doesn’t say the portion size for one serving i.e. 1 cup, 1/2 cup also it says one serving is 36 calories? If your able to can you clarify portion size and calories for that serving?
Thank you
The Typical Mom says
09/23/2017 at 8:58 amI list the portion size as how many servings it is so you’d have to go by that. The nutritional info. is calculated by the recipe widget from there.
Bob A says
01/11/2018 at 7:55 pmI use low-sodium stock instead of broth. The difference in sodium is amazing and the flavors from the vegetables, in my opinion, come through better.
Meg says
10/21/2017 at 9:34 amcanned beans are high in sodium; look for reduced sodium versions
Bob A says
01/11/2018 at 7:58 pmI read that rinsing the beans in water before you use them really reduces the amount of sodium in them.
Judy Cooper says
08/11/2017 at 10:21 pmThere is no salt and pepper. Cdo you not add these?
John says
02/24/2018 at 2:19 pmCould you not add salt and pepper yourself, Judy? Why does she need tell you how much to add?
A lot of variables (e.g. no/low sodium bean) can affect the salt and pepper levels of the final soup. Also, satisfying salt and pepper levels are subjective to the person eating the soup. You can always add after the fact. Kinda impossible to take away. Cooking is about experimentation— it always “color by number.”
Katie says
08/08/2017 at 12:41 pmHI,
So I made this today for lunch, doubled the recipe for the week. Just wonderful!!!!!!
Yesterday I made mushroom meatballs. I was going to add the link to them but was not sure if that was ok. They were also fantastic! So on the bottom of the bowl I put two “meatballs” in, then added the pasta followed by the hot soup. So good!!!!! and healthy!
Thanks!!!!
Viki says
04/02/2018 at 7:32 pmKatie,
I would like your recipe!!! 🙂
Amy says
08/07/2017 at 7:18 pmLooks great! One note – this is billed as a “vegetarian” soup, but yet it contains chicken broth. Might be a good idea to note that point.
Aurora says
08/20/2017 at 8:27 pmIm sure you can add vegetable broth as a substitute.
The Typical Mom says
08/21/2017 at 10:37 amAbsolutely
Nawnie1 says
08/03/2017 at 4:02 pmHi, this is the BEST MIN. SOUP RECIPE I HAVE READ!!!!! ONE QUESTION do you put the bean juice in the soup too?
The Typical Mom says
08/03/2017 at 7:31 pmI did drain the beans, it would be okay if you didn’t thought.
LM says
08/02/2017 at 9:10 amWhat would be the cook time for a slow cooker?
The Typical Mom says
08/02/2017 at 9:07 pmMinus the noodles you could have it on low probably for 4-6 hours, then boil noodles separate and add in at the end.
Amber says
09/17/2017 at 3:57 pmWhat kind of onion do you use?
Dolores Russell says
07/07/2018 at 9:10 amDid you mean to delete the Italian herbs like oregano etc. If so & you have a recipe with them would you please print it, I remember oregano but have forgotten the others.
Thank you,
Dolores