Instant Pot Minestrone Soup
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So cozy, so hearty! Loaded with vegetables, beans, pasta + Parmesan rind for extra flavor. Vegetarian-friendly!
Featured Comment
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!
what to serve with minestrone soup
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Minestrone Soup: Frequently Asked Questions
Spinach, cabbage, swiss chard and collard greens are all great subs.
The red wine vinegar adds brightness and helps balance out the flavors.
The chicken broth can be substituted with vegetable broth.
Use vegetable broth and skip the Parmesan.
Yes! You can freeze the leftovers without the pasta (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked pasta and a splash of broth (if needed) when serving.
Instant Pot Minestrone Soup
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
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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I would like to try a lot of soup recipes for me and beef stew for my husband. Hopefully it will cook rice as well!
This soup just sounds delicious but I would probably add some bacon to it
As of right now I would make this delicious-looking minestrone soup, but I can’t wait to see what you share later this week!
Your chicken burrito bowls look delicious! I would definitely start with those first!
I love to make soup! I especially love it in winter, but my husband likes it anytime of the year. The instant pot looks like it might be something I would really enjoy using. Thanks for the giveaway and a chance to win.
I’d like to try experimenting with many different Instant Pot recipes!!
Chili and ramen noodle soup!
Kare kare!!
I would basically any recipe you post cause it all looks so incredibly delicious but for sure rice and this soup recipe!!
First one on my list is the Instant Pot beef stew, but I’d try any of your recipes! I’ve tried so many of your meals over the years. Thank you for making cooking easy and delicious!
First instant pot meal will most definitely be the 5min scratch made mac & cheese bcuz duh cheese!!!!
Oh my gosh. I would make lasagna soup. I’d love to try making a dessert too, like cheesecake. No idea if that could be done, but if it can be, I’d IP that in a heartbeat!
A creamy mushroom risotto! Sounds sooo good right now. Yum!
Autocorrect changed my “would” to wouldn’t “wouldn’t”.
I would make a super meaty chili!!
I wouldn’t make a super meaty chili!!
All the soup!
You’ve posted so many delicious instant pot recipes lately, I’m not sure which I’d pick first! It’s still cold enough up here in Wisconsin that it’d be a soup for sure, though.
The first recipe I would make is a corn chowder recipe. I’ve held on to it for a couple months because I don’t have an instant pot. But it’s one of those recipes you hold on to “just in case” lol.
I would make cheesecake
I would absolutely love one of these! I make so many boiled eggs and I’ve heard they peel so easily when made in an instant pot! We have 4 boys and they love to eat and this would make things quicker in the kitchen!!