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 and 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 that I can pack 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 which 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), but there are simple devices out there like this EatSmart Precision Digital Kitchen Scale that help you with that!
It’s an ultra accurate, precise to .1 ounce / 1 gram increments and perfect for calorie or carbohydrate counting. Allows you to stop guessing about portion sizes and start living healthier with little effort on your part.
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 like tonight. I’m all about easy!
Sound yummy enough yet to try??!! Well 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
- 1 can kidney beans
- 1 can garbanzo beans
- 32 oz chicken broth (for vegetarian just use vegetable broth, if you want a darker richer soup use beef broth)
- 1/2 onion
- 2 stalks celery
- 3 carrots
- 1 small zucchini
- 1 1/2 c petite diced tomatoes
- 1 c uncooked shell noodles
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Dice all of your vegetables. Empty all ingredients into your Instant Pot or pressure cooker.
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Stir well.
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Close lid and set to manual, pressure, high, for 4 minutes.
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Move pressure valve just slightly to slowly release steam.
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Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
When you’ve tried this give these a whirl too
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Good but a bit bland. I’ll try it again with some Italian seasoning mix.
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.
So glad you loved it!
Delicious soup recipe! Will definitely make again. Thank you!
@cantstopcooking
Yeah!!
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 🙂
So glad I can help!
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?
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.
I want to add more pasta. Do I need more water?
A bit more should be fine without more liquid.
Try it before you add more pasta. I thought it had plenty. It puffed up pretty good. I really enjoyed the flavors.
Oh good!
How long would you cool this lovely recipe for in a pot? No pressure cooker 😛
Cook*
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!!!
Article title is 13 soups for slow cooker, recipe is for pressure cooker. Which is it??
Sodium is very high. Is that from the broth?
Recipe widget does nutritional calculations, possibly yes. Can use low sodium broth.
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
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.
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.
canned beans are high in sodium; look for reduced sodium versions
I read that rinsing the beans in water before you use them really reduces the amount of sodium in them.
There is no salt and pepper. Cdo you not add these?
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.”
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!!!!
Katie,
I would like your recipe!!! 🙂
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.
Im sure you can add vegetable broth as a substitute.
Absolutely
Hi, this is the BEST MIN. SOUP RECIPE I HAVE READ!!!!! ONE QUESTION do you put the bean juice in the soup too?
I did drain the beans, it would be okay if you didn’t thought.
What would be the cook time for a slow cooker?
Minus the noodles you could have it on low probably for 4-6 hours, then boil noodles separate and add in at the end.
What kind of onion do you use?
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