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’d start out with soups & progress to stews as I learn how to use it.
I’ll make my mom’s famous cabbage patch stew!!
I will make tasty and flavorful chicken for meal prep in my new instant pot.
I have a bunch of recipes I want to try! I bought the 8qt IP which works for most things. However, I keep finding recipes that IF I were to adapt the liquid to work in my 8qt then I would have way too much sauce in the end for the amount of meat. Some have suggested doubling the entire recipe but then if we don’t like it we would be wasting a lot! I really would love a 6qt for those recipes.
I would make ribs, mmmmmm
I will make this minestrone soup — it snowed here yesterday — the winter weather seems to be hanging on — so soup sounds like a great idea.
Whole chicken and many other recipes I have saved.
I would make soup and spare ribs!
Everything! Seriously, it sounds as though the Instant Pot can make literally anything, and remarkably well at that. I would likely start with your recipe for Instant Pot 20 Minute Chicken Burrito Bowls, though, as that particular recipe just looks incredibly mouthwatering while being a straightforward and easy introduction into the world of IP cooking. Thanks so much for holding this giveaway!
I’d try your Korean beef recipe – looked super yummy!!
I’ll make Thai Green Curry Chicken
I would love to win this! I would make lots of soup and chili to get me through these last cold weeks of spring.
There are so many options, it’s hard to think of just one. Soup is my favorite style of cooking. I think the instapot is made for that!!!
I’d make a hearty soup to keep the family and I warm as we wait for the spring weather to arrive.
Yoghurt, definitely.
Absolutely everything!!! I would love to win an instant pot
Use a slow cooker but this pot offered so much more. Will try minestrone soup.
I would definitely start with this minestrone soup, or your
delicious sounding mushroom risotto
I would make yogurt for sure.
I would make chili, hard boiled eggs, chicken, etc!! I’ve been wanting one for so long!!