The BEST Instant Pot Minestrone Soup + VIDEO

Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley. Serve it with crostini for dipping into that delicious broth.

Hopefully you guys aren’t over the Instant Pot soups yet, because I’ve got another one for you – and it’s amazing!

Instant Pot Minestrone Soup

This one will quickly become one of your favorites! If for no other reason than all that melty parmesan cheese that’s piled on top. But really, it’s also all about the creamy beans, the delicious tomato broth and all those bright, vibrant vegetables.

How to Make the BEST Instant Pot Minestrone Soup

There’s a couple key steps to making this the BEST Minestrone: 

• Add a parmesan rind into the mix. This adds tons of yummy flavor to your soup. I save my parmesan rinds in the freezer for special occasions like this. I’ve also found that stores sometimes carry parmesan rinds in the cheese section (love that this is happening now!)
• Don’t add the veggies until after pressure cooking. To ensure the vegetables don’t get overcooked and soggy, I add them after the pressure cook. Then, once the lid is removed, I turn the pot to SAUTE and simmer the zucchini and kale or spinach for a few minutes, until they’re just tender.
• Season at the end. After the soup is cooked, I add in a glug of red wine vinegar to add a bit of acidity (lemon juice also works). Then I season really well with salt and pepper. The amount of seasoning you need will depend on the salt levels of your broth and the canned beans.

Which Pasta for Instant Pot Minestrone Soup?

• Any pasta will work for minestrone. I used small shells. But ditalini, elbow macaroni, small bow ties, will all work here. You can also omit the pasta for a low carb minestrone. A great option is to add in some cauliflower to your soup when pressure cooking.

Can you Freeze Minestrone Soup?

• You can definitely freeze this Instant Pot Minestrone. However, the pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the warm soup.

What to Serve with Minestrone Soup:

• Crostini
• Breadsticks
• Arugula Salad
• Fennel & Celery Salad

Wine Pairings for Minestrone Soup:

• Look for Italian red wines to pair with this lasagna soup. Chianti, Barbera, Barolo are all great picks.

If you loved this Instant Pot Minestrone Soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Instant Pot Soup Recipes:

• Instant Pot Lasagna Soup
• Instant Pot Lentil Soup with Sausage & Kale
• Instant Pot Persian Beef Stew
• Instant Pot Weight Loss Soup
• Instant Pot Chicken Pho
• Instant Pot White Chicken Chili
• Instant Pot Bean Soup with Pesto

Instant Pot Minestrone Soup Recipe

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley. Serve it with crostini for dipping into that delicious broth.

4.27 from 19 votes

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Prep Time: 15 minutes

Cook Time: 10 minutes

Time for Pressure to Build: 15 minutes

Total Time: 40 minutes

Servings: 6 people

Created by Platings and Pairings

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Ingredients

• ▢ 1 Tablespoon olive oil
• ▢ 1 medium onion (diced)
• ▢ 1 stalk celery (diced)
• ▢ 1 large carrot (diced)
• ▢ 4 cloves garlic (minced)
• ▢ 1 1/2 teaspoons dried oregano
• ▢ 1 teaspoon dried basil
• ▢ 1 bay leaf
• ▢ Pinch red pepper flakes
• ▢ 1 28- ounce can diced tomatoes
• ▢ 1 14- ounce can crushed tomatoes
• ▢ 4 cups low-sodium chicken broth
• ▢ Parmesan rind (optional)
• ▢ 1 15- ounce can kidney beans (drained and rinsed)
• ▢ 1 15- ounce can garbanzo beans (drained and rinsed)
• ▢ 1 cup uncooked ditalini pasta (or any preferred pasta)

After Pressure Cooking:

• ▢ 1 medium zucchini (sliced into half coins)
• ▢ 2 cups fresh kale (or baby spinach , chopped)
• ▢ 2 teaspoons red wine vinegar
• ▢ Kosher salt and freshly ground black pepper (to taste)

For Serving:

• ▢ 1/3 cup freshly grated Parmesan
• ▢ 2 tablespoons chopped fresh parsley leaves

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Instructions

• Press SAUTE and add olive oil to Instant Pot. Once hot, add onions, celery and carrots. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.
  
• Add oregano, basil, bay leaf, red pepper flakes, tomatoes, broth, parmesan rind, beans and pasta to the pot. Stir to combine.
  
• Set pot to seal and cook on MANUAL high pressure for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
  
• Once the time is up, quick release the pressure and remove the lid. Press SAUTE and add zucchini and kale (or spinach). Saute 2-3 minutes until pasta is fully cooked and vegetables are tender.
  
• Add red wine vinegar and season with salt and pepper, to taste. Serve sprinkled with parmesan cheese and fresh parsley. Enjoy!
  

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Instant Pot

Nutrition

Calories: 336kcal | Carbohydrates: 53g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 855mg | Potassium: 1223mg | Fiber: 12g | Sugar: 11g | Vitamin A: 4392IU | Vitamin C: 55mg | Calcium: 247mg | Iron: 5mg