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 vegetable soup.
It’s soup season! This easy Instant Pot minestrone soup recipe has become one of our favorite healthy Instant Pot recipes because it’s full of flavor. 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. (originally published 7/17, affiliate links present)
Ok so we are a little obsessed with our new 7 in 1 device. It just makes my life so much easier!
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, canned beans, and some noodles, it is on our list of cheap Instant Pot recipes we love.
- That always helps when you have a big family!
What is the difference between vegetable soup and minestrone?It’s kinda’ obvious by looking at them but basically one has pasta and beans where the other one doesn’t.
It’s essentially just a hearty version but you can decide for yourself which you like better. Of course if you need a gluten free version you can either find gluten free pasta, or eliminate them all together.
- 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 to try right??!! If you’re wondering how do you make minestrone soup from scratch and FAST, this is it!!
Now I want you to pack your easy Instant Pot vegetable 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.
- Using fresh vegetables are always best if they are in season for sure.
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
- can make homemade broth
- vegetable broth or water if that is all you have
- Onion
- Carrots and celery
- Zucchini
- Diced tomatoes
- I like petite variety
- don’t use crushed tomatoes as they’ll turn to mush, not a great texture
- Noodles
- medium shell pasta is great
- Salt and pepper to taste
- some like adding a bay leaf
- feel free to add any other seasonings you like
When you’ve tried this give these other Instant Pot recipes a go! We also have a list of easy Instant Pot pasta recipes and soup recipes to choose from.
Yes you could make this on the stove top on low to medium heat, boiling until noodles are tender. I personally love to pressure cook ALL THE THINGS on a winter day because it makes the cook time so short using high pressure!
- TIP: If you’re new to this type of cooking, know it takes VERY little time for pasta to get tender.
- Use my recipe notes and the exact timing I provide you or noodles will turn to mush with even 2 minutes longer.
- Pay attention to the timer and quick release right when it’s done. Sitting in the liquid much longer will make them too soft too.
Here are a few others you will love, like our Instant Pot vegetable beef soup! Similar to this one but with ground beef. Does Olive Garden Minestrone soup have meat?
They now make it vegan at all locations now actually. So if you want the previous version you’ll have to make it yourself, similar to this.
Now if you want to make an Instant Pot minestrone soup with sausage I would use the ground spicy variety. Use the same instructions as above, sauteeing the meat at the beginning until it is no longer pink. Then proceed with the other ingredients.
If you too are huddled up at home with snow outside, or just want a bowl of warm comfort food in your belly we have more! Here are a few other quick soup recipes we think you’ll like as well.
- Instant Pot chicken noodle soup is healthy and homemade made fast
- Delish Pressure cooker french onion soup has warm melted cheese on the top as it should
- Creamy Pressure cooker broccoli cheese soup is the easiest way to make this favorite dish
- Our fave Instant Pot potato corn chowder is widely popular. I suggest adding lots of bacon to it so it’s over the top delicious!
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest!
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.
Barbara says
Great 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
Am 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
Good but a bit bland. I’ll try it again with some Italian seasoning mix.
James says
Just 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
So glad you loved it!
Marilyn Lee says
Delicious soup recipe! Will definitely make again. Thank you!
@cantstopcooking
The Typical Mom says
Yeah!!
Aimee says
I’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
So glad I can help!
Diane K says
Should 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
So 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
I want to add more pasta. Do I need more water?
The Typical Mom says
A bit more should be fine without more liquid.
sharon says
Try 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
Oh good!
Dani says
How long would you cool this lovely recipe for in a pot? No pressure cooker 😛
Dani says
Cook*
KB says
Lovely 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
Article title is 13 soups for slow cooker, recipe is for pressure cooker. Which is it??
Jan says
Sodium is very high. Is that from the broth?
The Typical Mom says
Recipe widget does nutritional calculations, possibly yes. Can use low sodium broth.
Christine says
I 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
I 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
I 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
canned beans are high in sodium; look for reduced sodium versions
Bob A says
I read that rinsing the beans in water before you use them really reduces the amount of sodium in them.
Judy Cooper says
There is no salt and pepper. Cdo you not add these?
John says
Could 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
HI,
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
Katie,
I would like your recipe!!! 🙂
Amy says
Looks 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
Im sure you can add vegetable broth as a substitute.
The Typical Mom says
Absolutely
Nawnie1 says
Hi, 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
I did drain the beans, it would be okay if you didn’t thought.
LM says
What would be the cook time for a slow cooker?
The Typical Mom says
Minus 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
What kind of onion do you use?
Dolores Russell says
Did 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