Instant Pot Minestrone Soup

So cozy, so hearty! Loaded with vegetables, beans, pasta + Parmesan rind for extra flavor. Vegetarian-friendly!

With so many soups and stews being made, my Instant Pot has been working some major overtime this winter. We call it our magic pot. And now our lovely magic pot can make the best minestrone soup there ever was with the touch of a button.

why i love this recipe

• One pot meal. This is one of those weeknight hero recipes where you can throw all of your veggies, beans, broth, pasta and greens into one single pot for a quick and easy clean up.
• Versatile. The recipe can easily be bulked up to add meat or made vegetarian (or vegan).
• Freezer-friendly. Minestrone soup freezes very, very well (sans pasta, of course) without significant changes to flavor and texture.

is this minestrone soup or vegetable soup?

Both minestrone and vegetable soup include veggies, but minestrone is typically a thicker soup that includes beans and pasta (or rice).

tips and tricks for success

• Use short cut pasta. Ditalini, macaroni or a small shape pasta similar in size to the vegetables is ideal.
• Add more vegetables. Minestrone can serve as a clean-out-the-fridge meal, adding in other veggies you have on hand such as shredded cabbage, broccoli, cauliflower, potatoes and green beans.
• Choose your meat. As written, this recipe does not contain meat but you can easily add ground beef, shredded chicken or crumbled Italian sausage.
• Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Instant Pot Minestrone Soup

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

So cozy, so hearty! Loaded with vegetables, beans, pasta + Parmesan rind for extra flavor. Vegetarian-friendly!

4.9 stars (29 ratings)

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Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon fennel seed
• 6 cups low sodium chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (16-ounce) can kidney beans, drained and rinsed
• 1 zucchini, chopped
• 1 (3-inch) Parmesan rind
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• ¾ cup ditalini pasta
• 1 bunch kale, stems removed and leaves chopped
• 2 teaspoons red wine vinegar
• ¼ cup shaved Parmesan

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Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
• Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes.
• Stir in kale until wilted, about 2 minutes.
• Stir in red wine vinegar; season with salt and pepper, to taste.
• Serve immediately, topped with Parmesan.

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