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    Instant Pot Minestrone Soup

    Instant Pot Vegetarian Recipes 30-Minute Meals Dairy-Free Recipes Instant Pot Lunch January 28, 2023 | By Kristen Chidsey | 16 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This is the BEST recipe for Minestrone Soup! Made in minutes and with fresh ingredients, this simple Instant Pot Minestrone Soup is made with 4 secrets that make it out of this world good! It is a MUST make recipe!

    Instant Pot Minestrone is an easy, healthy soup filled with fresh vegetables, perfectly cooked pasta, and a rich broth that comes together in under 30 minutes.

    Red Bowl of Instant Pot Minestrone next to parsley.


    The Best Instant Pot Minestrone

    While I love my Slow Cooker Minestrone recipe, I prefer this recipe for Instant Pot Minestrone for two reasons.

    • Faster. Thanks to the Instant Pot, this recipe for Minestrone Soup comes together in just 30 minutes! And I love when I can get a healthy dinner on the table in 30 minutes or less.
    • More Flavorful. The Instant Pot seals in all the ingredients, which means none of the flavors are evaporated and I find this minestrone has a richer flavor when made in the Instant Pot versus the stove or slow cooker.

    Thanks to a few key ingredients and the magic of the instant pot, this Instant Pot Minestrone is truly the best. Not only does this soup come together quickly, but the flavor that is developed is truly outstanding. 

    In fact, this Instant Pot Minestrone Soup is one of my all-time favorite healthy 30-minute meals.

    Notes on Key Ingredients

    Ingredients for Minestrone on white counter.
    • Red Wine: A good quality wine adds incredible flavor and depth to this minestrone recipe. Select a good-quality dry red wine, like Cabernet or Merlot. I NEVER recommend using a wine labeled as cooking wine. They are often sweetened and weak in flavor. If you are not a wine drinker, just use additional vegetable or chicken stock. You will miss out on some of the flavors the wine adds to this soup, but I promise your minestrone will still be delicious.
    • Marinara Sauce: Instead of using diced tomatoes, I highly recommend using a store-bought marinara sauce or homemade spaghetti sauce. The sauce adds more depth to the soup than canned diced tomatoes and I prefer the texture of the sauce over the chunks of diced tomatoes--as do my picky kids!
    • Red Wine Vinegar: The splash of vinegar brightens and heightens all the flavors in this soup and makes it truly memorable. Trust me, you don't want to skip this step!
    • Vegetables: While I find that this soup benefits greatly from using a combination of carrots, celery, onions, and zucchini, feel free to adjust the vegetables used based on your family's preference.
    • Beans: Use kidney beans or white beans or a combination of both for this soup.
    • Noodles: For the noodles, elbow noodles are traditional, but orecchiette or small shells are a great substitute. Whole wheat or regular noodles work perfectly. For gluten-free noodles, I recommend Barilla Gluten Free, as they are the only noodles that cook up well in the soup without releasing too much starch.
    • Spinach: Use fresh spinach or baby kale. You can also add in frozen chopped spinach or kale before pressure cooking if desired.

    How to Make Instant Pot Minestrone

    • Turn the Instant Pot to saute and add in a bit of oil and let the oil heat for a minute or two.
    • Once the oil is heated, add the carrots, celery, and onions to the inner pot and saute for a couple of minutes until the onions begin to soften.
    • Once the onions are just about softened, add in the minced garlic and oregano and allow the garlic and oregano to toast for just 1 minute. By lightly toasting the oregano, the flavor is enhanced.
    Onions, celery, and carrots sauteed in inner pot of instant pot.
    • Add in the red wine (or a bit of stock if not using wine), and use a spatula to scrape up any browned bits from the bottom of the inner pot using a spatula. This will help prevent a burn notice.
    • Allow the alcohol to cook off for 1 minute and then turn the Instant Pot off from the saute function.
    Red wine deglazing inner pot of instant pot.
    • Stir in the vegetable broth, marinara sauce, zucchini, beans, and noodles.
    Minestrone ingredients in inner pot.
    • Set the cooking time for 1 minute on high pressure. This is much less time than I typically suggest for cooking pasta in the Instant Pot, but for this recipe, we need to let the pressure release for 10 minutes. In that time, the noodles will cook up to al dente perfection and the soup will develop incredible flavor.
    • Once the cooking time has elapsed and the pressure has released naturally for 10 minutes, do a quick release of any remaining pressure. Because our instant pot is full of thin liquid, be extra cautious when doing a quick release. Knock the vent knob from sealing to venting using the handle of a wooden spoon and stand away from the vent knob in case any liquid escapes from the knob. Remember to never release pressure directly under kitchen cabinets either. It is best to always use your pressure cooker in an open space.
    • Once the pressure is released, open the pressure cooker and stir in spinach and red wine vinegar. Place the lid on the pressure cooker and let sit for a couple of minutes, or until the spinach is wilted.
    Spinach on top of cooked minestrone in instant pot.
    • Serve the minestrone with freshly grated parmesan if desired.
    Bowl of Pressure Cooker Minestrone next to white checkered napkin.

    Storage

    Allow any leftover minestrone to cool slightly and then store in an airtight container in the refrigerator for up to 5 days. Alternatively, transfer the cooled Instant Pot Minestrone to a freezer-safe container, being sure to leave at least 1 inch of space for expansion and freeze for 3 months.

    Defrost frozen soup in the microwave in the refrigerator overnight and then reheat as desired. Keep in mind that you may need to add a splash of water or vegetable broth prior to reheating the soup, as the noodles will absorb the broth as the soup sits.

    More Instant Pot Vegetarian Soups

    • Instant Pot Lentil Soup
    • Instant Pot Tomato Soup
    • Instant Pot Vegetable Soup
    • Instant Pot Broccoli Cheddar Soup
    • Instant Pot French Onion Soup
    • Instant Pot Butternut Squash Soup

    If you enjoyed this recipe for Instant Pot Minestrone, I would love for you to leave a comment and review below.

    Bowl of Instant Pot Minestrone Soup

    Instant Pot Minestrone

    Instant Pot Minestrone is the easiest, most flavorful minestrone recipe. This simple soup is vegan friendly and absolutely delicious.
    4.88 from 16 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 1 minute minute
    Pressure Time: 20 minutes minutes
    Total Time: 31 minutes minutes
    Servings: 6
    Calories: 280kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ tablespoon olive oil
    • ½ onion minced
    • 2 large carrots peeled and diced
    • 2 stalks of celery diced
    • ½ tablespoon minced garlic
    • 1 teaspoon dried oregano
    • ½ cup dry red wine
    • 4 cups low sodium vegetable broth
    • 1 cup marinara or spaghetti sauce
    • 1 zucchini diced into ½ inch moons
    • ½ cup dry elbow macaroni
    • 15 ounces kidney beans rinsed and drained
    • 15 ounces white beans rinsed and drained
    • 1 bay leaf
    • ½ teaspoon kosher salt
    • 2 cups baby spinach
    • 1 tablespoon red wine vinegar
    • Parmesan for serving optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn the Instant Pot to saute, add in the oil, and let it heat for 1-2 minutes. Once heated, add the onions, carrots, and celery to the Instant pot. Let saute for 2-3 minutes, or until the onions begin to soften. Add in the garlic and oregano. Saute that for 1 minute.
    • Add in dry red wine (or additional broth) and scrape up any browned bits from the bottom of the inner pot and let cook off for 1-2 minutes. Turn the saute function off.
    • Add the vegetable stock, marinara, zucchini, beans, elbow noodles, bay leaf, salt, and stir well.
    • Place the lid on the Instant Pot and set cook time for 1 minute on high pressure.
    • Once the cooking time has been released, let the pressure release naturally for 10 minutes. After 10 minutes, do a quick release of the remaining pressure by using a wooden spoon to hit the vent knob from sealing to venting. (Be sure to stand away from the vent knob to protect yourself.)
    • Remove the bay leaf and then stir in the spinach and red wine vinegar. Place the lid back on the pressure cooker and allow the spinach to wilt for just a couple of minutes.
    • Serve the soup with freshly grated Parmesan if desired.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Wine: the dry red wine is optional but adds incredible flavor. Use a dry wine such as merlot or cabernet and be sure it is suitable for drinking. Don't use a wine labeled cooking wine, as the flavor is not very good!
    Beans: I use kidney beans and Great Northern beans, but you can use all kidney beans, white beans, or even garbanzo beans/chickpeas work great in Minestrone.
    Noodles: For the noodles, elbow noodles are traditional, but orecchiette or small shells are a great substitute. Whole wheat or regular noodles work perfectly.
    Gluten-Free Modifications: For gluten-free noodles, I recommend Barilla Gluten Free--those are the only noodles that cook up well in the soup without releasing too much starch.
    Spinach: Feel free to stir in baby kale instead of the kale. You can also add shredded cabbage BEFORE pressure cooking if desired. 
    Storage: Leftover minestrone soup can be stored in a sealed container for up to 5 days in the refrigerator. It also can be frozen for up to 3 months. Keep in mind you may need to add a bit of stock when reheating, as the noodles will absorb the extra broth. 
     

    Nutrition

    Calories: 280kcal | Carbohydrates: 48g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 226mg | Potassium: 934mg | Fiber: 12g | Sugar: 4g | Vitamin A: 4413IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 5mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Paula Dean Settles

      September 20, 2022 at 2:42 pm

      5 stars
      Hi! I just made this. It’s wonderful! I used Better Than Bullion vegan chicken flavor because I was out of my home made veggie broth and I added a yellow squash in addition to the zucchini. I also used both pinto and cannelloni beans! What a delicious soup!

      Reply
      • Kristen Chidsey

        September 20, 2022 at 2:47 pm

        Thanks for sharing! I love hearing you enjoyed it and appreciate you sharing the modifications.

        Reply
    2. Laurie

      March 23, 2022 at 12:57 pm

      5 stars
      Seriously good stuff. Meat eater didn’t go fishing for meat, and the cheese loving vegetarians gobbled it down without adding the Parmesan. Everyone of your IP soup recipes I’ve tried have been super consistent and tasty. There is always a perfect balance of ingredients. The recipes invariably make 4 nice portions as written. Preparation methods are similar, making the IP recipes extra easy to use - master one and you’ve got them all without studying a culinary methods book.

      Reply
      • Kristen Chidsey

        March 23, 2022 at 5:41 pm

        Thank you so much Laurie! I love hearing you are enjoying my recipes (and your diverse eaters are as well!)

        Reply
    3. Beth

      December 22, 2021 at 10:46 am

      5 stars
      This recipe is made for cold, wintery nights! So delicious and will warm your soul! Delish!

      Reply
    4. Allison

      December 22, 2021 at 10:24 am

      5 stars
      This was an easy and healthy meal that the whole family loved. Thanks for sharing!

      Reply
    5. Toni

      June 08, 2020 at 8:52 pm

      5 stars
      Very delicious soup and super easy to make! This is my go-to website for easy and delicious Instant Pot recipes.
      Thank you for recipes and website!

      Reply
      • Kristen Chidsey

        June 08, 2020 at 9:00 pm

        I love hearing I am your go-to for Instant Pot Recipes! I try hard to perfect them for success. Thanks for taking the time to leave a review too Toni!

        Reply
    6. Cindy

      January 23, 2020 at 3:55 am

      5 stars
      My favorite minestone soup. Loads of flavor and easy to make.

      Reply
      • Kristen Chidsey

        January 23, 2020 at 6:34 am

        I am so glad you enjoyed Cindy!

        Reply
    7. Laurie

      January 06, 2020 at 4:12 pm

      3 stars
      Hi Kristen
      I was so excited to find this recipe for minestrone! The ingredients are fantastic. I am a seasoned Instant Pot user, but when I made this according to the directions, everything turned to mush! I even used a high quality whole wheat macaroni, but it did not hold up. I am wondering if you or anyone else has had this problem. I would like to make it again, but definitely need to adjust either the cook time or the NPR time, if it even needs to sit at all. I used the Instant Pot Ultra 6 qt, and live in a high altitude area (over 5,000 ft). Any suggestions you could offer would be greatly appreciated!

      Reply
      • Kristen Chidsey

        January 06, 2020 at 7:25 pm

        Hi Laurie! I am sorry that your soup did not turn out the way you had hoped. I have never had issues with anything getting mushy. I wonder if it took a great deal longer to come to pressure at over 5000 feet? I would maybe set for 0 minutes and then do a NPR for at least 8-9 minutes (so the liquid does not spew out). That may help.

        Reply
    8. Beth

      December 14, 2019 at 2:42 pm

      5 stars
      Oooo, this is comfort in a bowl! I have some non meat eaters in my home so I love that this is a warm, hearty soup that will make everyone happy!

      Reply
      • Kristen Chidsey

        December 15, 2019 at 8:25 am

        I love when a meal makes everyone happy 🙂 So glad this was a hit at your house Beth!

        Reply
    9. Sophie Heath

      December 14, 2019 at 12:44 pm

      5 stars
      So easy to make and a new family favorite! The perfect soup for winter.

      Reply
      • Kristen Chidsey

        December 14, 2019 at 1:43 pm

        I am so glad you enjoyed Sophie! Thank you for taking the time to leave a review 🙂

        Reply

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    This is the BEST recipe for Minestrone Soup! Made in minutes and with fresh ingredients, this simple Instant Pot Minestrone Soup is made with 4 secrets that make it out of this world good! It is a MUST make recipe!

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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