June 14, 2021

Minestrone Soup Instant Pot

Overhead bowl of veggie and pasta filled soup with text above.
Overhead photo of veggie and pasta broth soup with text above.

Minestrone Soup Instant Pot style is rich and loaded with vegetables. It only takes 25 minutes and is a vegan Italian minestrone soup recipe so you are sure to reap the healthy benefits.

Close up photo of rich minestrone soup instant pot style with fresh basil on top.

This vegetarian minestrone soup instant pot style has everyone’s favorite veggies and little pasta shells to boot. The kidney beans even add some extra protein.

It’s all done quickly in an instant pot and is delicious with a sprinkling of vegan parmesan cheese. Don’t forget the garlic bread to eat on the side or to dunk in the juices.

This hearty Italian vegetable soup recipe is versatile and the veggies can be easily switched out with any of your favorites.

I like them so much that this is the third Minestrone Soup recipe that I have on the blog and all three are completely different. The easy Lentil Minestrone Soup has some wonderful ingredients including a touch of Chardonnay wine.

The Minestrone Soup with Couscous also has pasta and beans and you can sip your Chardonnay or Cabernet on the side with this one. All three soups have a rich tomato broth to savor.

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Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal veggies and greens you have on hand. A little bit of added spinach would be wonderful and you can even add some diced potatoes to the mix.

Angled bowl filled with minestrone soup with pasta shells.

Ingredients and substitutions

  • Extra virgin olive oil is very flavorful and traditional Italian oil. You may use any standard oil that you have but it won’t be quite as tasty.
  • Yellow onions are much more flavorful when sauteed or caramelized. You can use white or red onions in a pinch.
  • Garlic is a secret ingredient for flavor but if you have picky eaters you may omit it. Try not to though.
  • Carrots are sweet and add a nice contrast but you can substitute parsnips or turnips if you like.
  • Diced tomatoes and tomato puree add a wonderful base for this flavorful rustic soup. You could also use fresh Italian plum tomatoes, diced but I would also add some tomato puree.
  • Vegetable broth thins out the tomatoes and makes a soup along with adding more flavor.
  • Zucchini is always available but this is an easy vegetable to switch out for another squash or veggie.
Overhead photo of all of the ingredients for instant pot minestrone soup.
  • I usually use dark red kidney beans but light red or white (cannellini beans) work great too. You could even use something like great northern beans or lentils even if that’s what you have on hand.
  • Oregano and basil are perfect for an Italian minestrone soup recipe. Another option would be to use another fresh Italian herb like rosemary, marjoram, parsley or thyme (or use a blend).
  • Salt and pepper have small measurements but add to taste.
  • Red chili powder is optional but it adds a nice spicy element to the flavors. It’s very mild but if you don’t like heat omit this ingredient. Cayenne pepper would also work.
Wide angle of a bowl of vegetable soup with a spoonful front and center.

Variations

Make your own blend of vegetables! Here’s a list of vegetables that work well for minestrone and ones that cook at the same time in an instant pot.

  • asparagus
  • broccoli
  • cabbage
  • cauliflower
  • celery
  • fennel
  • eggplant
  • green beans
  • kale
  • mushrooms
  • onions
  • peas
  • potatoes
  • yellow squash

How to make minestrone soup instant pot style

  • It couldn’t be any simpler and it all goes into the pot for a quick and delicious dinner.
  • Turn on the Instant Pot and press the sauté mode.
  • Add in the olive oil and heat a minute or so.
  • Next, add the onions and sauté for about 2 to 3 minutes until they are softened.
  • Place in the garlic and stir through then saute another minute. Stir more than once so that the garlic does not burn.
Two process photos showing onions sauteing and more ingredients added.
  • Add the carrots, oregano, basil, salt, pepper, and optional red pepper flakes.
  • Then carefully pour in 2 cups of the vegetable broth and leave on the sauté mode. Cook around 4 to 5 minutes until the carrots soften a bit.
Two process photos with an instant pot showing ingredients added for minestrone soup.
  • Add in the diced tomatoes, tomato puree or crushed tomatoes, zucchini, and remaining vegetable broth. Add in the pasta and the red kidney beans. This makes a classic Italian minestrone soup recipe.
Two process photos showing ingredients uncooked and cooked in an instant pot.
  • Press cancel on the Instant pot and seal the lid.
  • Cook on high pressure for 6 minutes and release the pressure after using the quick release method.
  • Be careful not to be burned by the steam. I use a towel to cover the valve, so the steam does not spray everywhere.
  • That is it so scoop up!

FAQ’s

Is this the same as Olive Garden’s Minestrone Soup?

No, but it is very similar – just better 🙂

Can this be made ahead of time?

Yes, make it fresh to serve the next evening or have it for lunch as a meal that will keep you going. You can keep it up to 5 days.

How do you reheat minestrone?

In a saucepan heat the soup over medium-high heat until it is heated through. Don’t heat longer than necessary of you may overcook the pasta and zucchini.

Overhead bowl of veggie filled soup with text above.

Yes, this Minestrone can be frozen up to three months. Here’s how:

  1. Divide into containers with convenient number of servings.
  2. Cool completely in the fridge before covering tightly and freezing.
  3. Freeze for up to three months.
  4. To thaw, transfer the container to the refrigerator and thaw at least 24 hours.
  5. Or reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes or so.

How to store & freeze minestrone soup

  • Store this minestrone soup in the refrigerator in an airtight container for up to 5 days.
  • Divide into individual containers for convenience and ease.
  • You can also freeze it for up to 3 months.

To freeze: I’d recommend freezing this soup without the added pasta, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 3 months.

To reheat: Take the container and let thaw in the refrigerator overnight. Before serving cook the pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked pasta and heat through.

Wide angle of a bowl of vegetable soup with a spoonful front and center.

More vegetable soups you’ll love

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📋 Recipe

Close up photo of rich minestrone soup instant pot style with fresh basil on top.

Minestrone Soup Instant Pot

Ginny McMeans

Minestrone Soup Instant Pot style is rich and loaded with vegetables.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Soup

Cuisine Instant Pot, Vegan

Servings 4 Servings

Calories 435 kcal

Ingredients  

  • 1 tablespoon Extra virgin olive oil
  • ½ cup Yellow onion – one small yellow onion
  • 4 cloves Garlic – diced small
  • 1 ½ cup Zucchini – one medium sized zuke
  • 1 cup Carrot, diced – it can be a little more
  • 1 cup Uncooked shell pasta – you can substitute other pastas as well
  • 24 ounces Tomato puree – or cruched tomatoes
  • 14 ounces Diced Tomatoes
  • 6 cups Vegetable broth
  • 15 ounces Kidney beans
  • 1 tablespoon Dried oregano
  • 1 tablespoon Fresh basil – 1 teaspoon dried if you don’t have fresh
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Red chili powder – optional

Instructions 

  • Turn on the Instant Pot and press the sauté mode.

  • Add in the olive oil and heat to medium high.

  • Add the onions and sauté for until they soften. About 2-3 minutes.

  • Place in garlic and sauté for an additional 1-2 minutes.

  • Add the carrots, oregano, basil, salt, pepper, and optional red pepper flakes.

  • Stir in 2 cups of the vegetable broth and cook until the carrots soften a bit. About 4-5 minutes.

  • Add in the diced tomatoes, beans, tomato puree (crushed), zucchini, and remaining vegetable broth. Add in the pasta.

  • Press cancel on the Instant pot and seal the lid.

  • Cook on high pressure for 6 minutes and release the pressure after using the quick release method.

  • Be careful not to be burned by the steam. I use a towel to cover the valve, so the steam does not spray everywhere.

  • Serve with fresh basil if you wish.

Nutrition

Serving: 1ServingCalories: 435kcalCarbohydrates: 75gProtein: 25gFat: 7gSaturated Fat: 1gSodium: 344mgPotassium: 2003mgFiber: 15gSugar: 16gVitamin A: 6544IUVitamin C: 41mgCalcium: 159mgIron: 9mg

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