30-Minute Instant Pot Minestrone Soup

A big pot of minestrone usually means a long afternoon on the stove, but the Instant Pot gets you there in about 30 minutes with almost no effort. This version is loaded with vegetables, two kinds of beans, and tender pasta, all wrapped in a rich tomato broth.

It tastes like it simmered for hours, and it’s the kind of meal that feels both hearty and fresh at the same time.

Why This Soup Stays in the Rotation

Pressure cooking pulls deep flavor from simple pantry ingredients, so the broth is savory and full even without a long simmer. The vegetables keep their texture, and the pasta cooks right in the pot, absorbing all that herby goodness.

I love that it’s forgiving: you can swap in whatever vegetables are in the fridge. It’s also one of those soups that gets even better the next day, which makes lunch a breeze.

Ingredients

• 2 tbsp olive oil: for sautéing
• 1 medium yellow onion, diced: red or white onion works too
• 2 medium carrots, sliced into rounds: no need to peel if they’re clean
• 2 celery ribs, sliced: adds a gentle savory backbone
• 3 cloves garlic, minced: fresh gives the best punch
• 1 medium zucchini, quartered lengthwise and sliced: about 1 inch thick
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces: frozen works in a pinch
• 1 (14.5 oz) can diced tomatoes: with their juices
• 4 cups vegetable broth: low-sodium so you control the salt
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil: or 2 tsp Italian seasoning
• 1 bay leaf
• 1 cup small pasta: ditalini, small shells, or elbows
• Salt and black pepper
• Fresh basil and grated Parmesan, for serving

Variations / Substitutions

• Add greens: stir in a few handfuls of spinach or chopped kale during the last minute of cooking, just until wilted.
• Go meaty: brown 8 oz of crumbled Italian sausage or ground beef in the pot before adding the aromatics, then carry on.
• Use chickpeas: swap either bean for chickpeas to change up the texture.
• Make it gluten-free: use your favorite gluten-free pasta; cook time may vary by a minute or two.
• Add Parmesan rind: drop a rind into the pot before pressure cooking for an extra layer of savory depth (remove it before serving).

If you like this one, try my classic stovetop minestrone when you have a little more time.

How to Make Instant Pot Minestrone Soup

Step 1: Sauté the Aromatics

Hit the Sauté button on your Instant Pot and add the 2 tablespoons of olive oil. Once it’s hot, toss in the onion, carrot, and celery with a pinch of salt. Cook, stirring now and then, until the onion turns translucent and the whole kitchen starts to smell sweet, about 5 minutes.

Stir in the minced garlic and cook just 30 seconds more, until it’s fragrant. Be careful not to let it burn or the broth will turn bitter.

Step 2: Pressure Cook the Soup Base

Hit Cancel to stop the sauté. Pour in the 4 cups of vegetable broth and use a wooden spoon to scrape up any browned bits stuck to the bottom—this deglazing step prevents a burn notice. Add the diced tomatoes with their juices, both cans of beans, oregano, basil, bay leaf, and a good pinch of black pepper. Give it a stir.

Secure the lid and set the valve to Sealing. Pressure cook on High for 5 minutes. It will take around 10 minutes to come to pressure, then the timer will start. While it works, the steam locks in that long-simmered taste.

Step 3: Add the Quick-Cook Veggies and Pasta

When the cook time ends, do a quick release by carefully turning the valve to Venting. Once the pin drops, open the lid away from you. The broth will be bubbling and richly colored.

Stir in the zucchini, green beans, and 1 cup of pasta. Press Sauté again and cook, stirring occasionally, until the pasta is al dente and the vegetables are just tender, about 6 to 7 minutes. The zucchini will stay bright and the beans still have a pleasant snap.

Step 4: Serve and Finish

Fish out the bay leaf and taste the soup. Add more salt and pepper if it needs it. Ladle the minestrone into bowls and top with a scatter of fresh basil and a generous snowfall of grated Parmesan. A drizzle of olive oil on top never hurts either.

Tips for the Best Instant Pot Minestrone

• Go easy on the salt at first: canned beans, broth, and cheese all bring salt. You can always adjust at the end.
• Undercook the pasta slightly: it will keep softening in the hot broth even after you serve, so pulling it off the heat when it’s just al dente keeps it from turning mushy.
• Make it creamy: stir a spoonful of pesto into each bowl right before eating for a bright, basil-heavy twist.
• Frozen vegetables are fine: frozen green beans or even mixed vegetables can be stirred in during the final sauté; just add a minute or two to the cook time.

Pasta cooking times will vary slightly:

Storing and Reheating Leftovers

• Refrigerate: store in an airtight container for up to 4 days. The pasta will soak up liquid as it sits, so the soup will thicken.
• Reheating: warm gently on the stove or in the microwave with a splash of vegetable broth or water to loosen it back up to soup consistency.

What to Serve With Instant Pot Minestrone Soup

A crusty loaf of bread for dunking is the classic move—tear off a chunk and swipe up every last bit of broth. If you want a little crunch, quick garlic bread under the broiler comes together in minutes. A simple arugula salad with a sharp lemon vinaigrette cuts through the richness nicely without weighing things down.

Frequently Asked Questions

Can I freeze this soup?

Yes, but for best texture, freeze it without the pasta. Cook the pasta separately and add it when reheating. The soup base freezes well in an airtight container for up to 3 months.

Can I use dried beans instead of canned?

Dried beans need a much longer cook time and more liquid, so this recipe isn’t built for them. Stick with canned for a quick weeknight version.

Why did my pasta turn to mush?

It likely overcooked. The pasta keeps absorbing liquid even after you turn off the heat. Slightly undercook it during the sauté step and pull the pot off the heat as soon as it’s al dente.

How can I make this low-carb?

Skip the pasta and add more zucchini or green beans. You could also stir in spiralized zucchini noodles during the last minute of cooking.

Can I add other vegetables?

Absolutely. Chopped bell peppers, mushrooms, or a handful of corn are all great. Add heartier ones with the carrot and celery, and quicker-cooking ones at the pasta stage.

Instant Pot Minestrone Soup Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery ribs, sliced
• 3 cloves garlic, minced
• 1 medium zucchini, quartered and sliced
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 cup small pasta (ditalini, shells, or elbows)
• Salt and black pepper
• Fresh basil and grated Parmesan, for serving

Method

 

1. Turn on the Instant Pot to Sauté, add olive oil, then cook onion, carrot, and celery with a pinch of salt until softened, about 5 minutes. Stir in garlic for 30 seconds.
2. Cancel Sauté, pour in broth, and scrape up any browned bits. Add diced tomatoes, both beans, oregano, basil, bay leaf, and black pepper. Secure the lid, set valve to Sealing, and pressure cook on High for 5 minutes.
3. Quick release the pressure, then stir in zucchini, green beans, and pasta. Turn Sauté back on and cook, stirring occasionally, until pasta is al dente, about 6 to 7 minutes.
4. Remove the bay leaf, season to taste with salt and pepper. Ladle into bowls, top with fresh basil and Parmesan, and serve hot.

Notes

The pasta will keep drinking up broth as it sits, so add a splash of liquid when reheating leftovers. For a vegetarian version, make sure your Parmesan is rennet-free and skip any optional meat.