Instant Pot Vegetable Minestrone Soup

Instant pot vegetable minestrone soup is a thick and hearty soup that is loaded with vegetables, beans, and pasta. Serve it with a side of garlic bread and a salad for a comforting and filling meal that the whole family will love.

a picture of soup in a bowl with a spoon

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I love my Instant pot, and my favorite thing to make in it is soup. It tastes like it’s been cooking all day, but it takes less than an hour to make with very little effort.

Vegetable barley soup is another easy vegetarian Instant pot healthy soup that tastes like it’s been simmering all day.

Why you will love this easy Instant Pot Vegetable Minestrone Soup recipe

  • Minestrone is a very versatile soup, you can use just about any combination of seasonal vegetables that you have on hand.
  • This recipe contains no meat, but you can easily add diced chicken or beef if you are a meat lover.
a picture of the ingredients needed to minestrone soup

Here is what you will need

This is a brief summary of the ingredients needed to make this Instant Pot Vegetable Minestrone Soup recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

As an Amazon Associate, I earn from qualifying purchases.


  • Olive oil
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Turnips
  • Vegetable broth (here is a recipe for homemade vegetable broth)
  • White beans
  • Zucchini
  • Baby spinach
  • Tomatoes
  • Dried oregano and basil


How to make vegetarian minestrone soup in an instant pot

Prepare the ingredients: Dice the onions and garlic. Chop the remaining vegetables into bite-sized pieces.

vegetables sauteeing in instant pot for soup

Step 1. Set the pressure cooker to the saute setting and saute the vegetables except for the spinach until they become tender.

Step 2. Add the broth, pasta, tomatoes, and seasonings and set the pressure to high pressure and cook for 6 minutes.

soup ingredients ready to cook
Cooked soup in an instant pot with spinach added

Step 3. Once the cooking process has stopped, quick release and carefully remove the lid.
Stir in the fresh spinach and beans. Cover the soup loosely to allow the greens to wilt and the beans to heat through.

Note: Cook time can vary depending on the model of your pressure cooker, check the manual if you have any questions.

Ingredient Notes and Substitutions

The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Vegetables – Any combination of vegetables can be sued to make minestrone soup in an instant pot. The vegetables listed in this recipe are what I normally use to make this soup. Other suggestions are parsnips, potatoes, mushrooms, green beans, and peas.

Beans – I like to use white kidney beans or cannellini beans, but any type of beans such as black beans or red kidney beans can be used.

Tomatoes – You can use fresh tomatoes or low-sodium canned diced tomatoes. Either one will work.

Vegetable broth – I like to use homemade vegetable broth to make minestrone soup, but you can also use low-sodium packaged broth if you prefer.

If you aren’t following a vegan or vegetarian diet, you can substitute vegetable broth with chicken broth as well.

Spinach – This wilts quickly and adds a nice flavor to the soup. It can be substituted with kale or escarole.

Pasta – Smaller-sized pasta works best in soups, small shell pasta, elbow pasta or ditalini pasta are all good choices. I like to use whole wheat pasta when it’s available.

cooked soup overhead shot

How to store leftovers

Leftover easy instant pot minestrone soup can be stored in the refrigerator for 4 days in an airtight container or you can freeze the soup for 3 months without the pasta (to prevent soggy pasta) in a freezer-safe container.

Reheat leftover soup on top of the stove over low heat.

Recipe variations

There are so many ways to make this delicious soup your own, here are a few suggestions to make this soup your own.

Spicy – Add a teaspoon or two to taste of red pepper flakes to the soup for a spicy minestrone soup.

Meat – Add cooked shredded chicken, ground beef or Italian sausage for a meaty version.

Whole grains – Instead of pasta, replace the pasta with cooked barley, farro or rice.

cooked soup in a bowl with a spoon close up

Serving suggestions

Serve this delicious minestrone soup garnished with grated parmesan cheese and fresh herbs such as chopped fresh parsley, or fresh basil and a hunk of crusty bread and arugula or chopped salad for a complete and nutritious dinner.


  • To prevent burning yourself, use kitchen tongs or a wooden spoon to turn the release valve on the electric pressure cooker when doing the quick pressure release.
  • If you plan on leftovers cook the pasta separately and add the cooked pasta to the soup just before serving.
  • Add a little extra flavor by stirring in up to 2 tablespoons of balsamic vinegar with the spinach and beans.
What’s the difference between minestrone soup and vegetable soup?

Classic minestrone soup is a hearty soup made with vegetables, beans and pasta. Vegetable soup is a thinner soup that’s made mostly with vegetables and not as hearty as minestrone soup.

Can you make vegetable minestrone soup in a slow cooker?

Yes! Prepare the recipe as instructed in the recipe card but saute the vegetables in a heavy skillet before adding them to the slow cooker. Cook for 4 hours on low. Add the baby spinach and beans, and cover until the spinach has wilted.

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Easy & Speedy Dinner Guide

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a picture of soup in a bowl with a spoon

Minestrone Vegetable Soup

Minestrone vegetable soup is a hearty vegetarian soup that’s full of fresh and seasonal vegetables.
Prep Time: 15 minutes
Cook Time: 6 minutes
Pressure: 10 minutes
Total Time: 31 minutes

Click on serving size to scale this recipe

Course: Soup Recipes
Cuisine: American Italian
Servings: 4
Calories: 264kcal
Author: Anne
Scale this Recipe 4


  • 1/2 tablespoon Olive Oil
  • 1 Medium Onion small dice
  • 3 cloves Garlic diced
  • 1 1/2 cups Carrots chopped
  • 1/2 cup Celery
  • 2 teaspoons Dried oregano
  • 4 cups Vegetable broth
  • 2 cups Beans White kidney or red kidney
  • 1 cup Tomatoes diced
  • 1 Zucchini Small, chopped
  • 1/4 cup Whole wheat pasta
  • 3 cups Baby spinach Packed
  • 2 tablespoons Fresh herbs Optional for garnish
  • 1/4 cup Parmesan cheese Grated – optional for garnish


  • Place oil, onions, garlic, celery, carrots, and zucchini into cooker and saute until vegetables are crisp tender
  • Add the broth, tomatoes, pasta, and spices
  • Cover and set pressure to high for 6 minutes
  • Quick release and carefully (it will be hot) stir the beans and spinach
  • Garnish with fresh herb and parmesan cheese and serve


Stir in up to 2 tablespoons of balsamic vinegar before serving the soup.
Store leftover soup in the refrigerator for up to 4 days in the refrigerator.
Freeze leftovers without the pasta for up to three months.
See the article above for recipe tips, variations and more.


Serving: 2cups | Calories: 264kcal | Carbohydrates: 45g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 705mg | Potassium: 1013mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10834IU | Vitamin C: 31mg | Calcium: 208mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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