Instant Pot Minestrone Recipe

There’s something magical about a pot of simmering minestrone—it whispers comfort and warmth like a digital hug. Whether it’s ladling up ladles of hearty goodness or sneaking bites of tender pasta and veggies, this is the ultimate cozy recipe that turns routine weeknights into bursts of flavor and feels. Trust me, you’ll want to dive face-first into this basil-kissed bowl of deliciousness!

Creating nutritious, comforting meals is a passion of mine, and this Instant Pot Minestrone is one of my all-time favorites. It’s packed with vibrant vegetables—zucchini, carrot, and red bell pepper—and hearty beans like kidney and cannellini.

But what really makes this soup sing is the combination of oregano, basil, and thyme. And unlike many minestrones, this one has baby spinach in it—just a small handful for the kind of nutritious boost that makes me feel like I’m doing something good for my body.

This is a soup that thick enough to hold its own, yet still has that characteristic minestrone broth. You can use any small pasta you have on hand; I used ditalini, which makes a nice little bite.

If you don’t have an Instant Pot, you can easily cook this on the stovetop. Just allow a bit more time.

Instant Pot Minestrone Recipe Ingredients

• Olive Oil: Healthy fat essential for sautéing; adds richness and depth.
• Onion: Provides a savory base; adds natural sweetness when sautéed.
• Garlic: Enhances flavor profile; known for heart health benefits.
• Carrots: Source of fiber and beta-carotene; adds slight sweetness.
• Zucchini: Low-calorie; adds texture and vitamin C.
• Red Bell Pepper: High in vitamins A and C; adds vibrant color.
• Tomatoes: Base flavor; source of lycopene, beneficial for heart health.
• Beans: Rich in protein and fiber; adds heartiness to the soup.
• Spinach: Nutrient-dense; provides iron, vitamins A and K.
• Pasta: Adds comforting texture; source of carbohydrates for energy.

Instant Pot Minestrone Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 (14-ounce) can diced tomatoes, with juice
• 6 cups vegetable broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup small pasta shells or ditalini
• 2 cups baby spinach
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Basil or parsley, for garnish (optional)

How to Make this Instant Pot Minestrone Recipe

1. Put your Instant Pot on the sauté setting. When it is hot, add olive oil and the chopped onion. Sauté for roughly 3 minutes, or until the onion is clear and all of the pieces look the same.

2. In the pot, minced garlic, add and sauté another 1 minute until fragrant.

3. Add the diced carrots, celery, zucchini, and red bell pepper. Sauté the vegetables for about 5 minutes.

4. Add the oregano, basil, thyme, red pepper flakes (if you’re using them), and bay leaf. Stir to combine.

5. Add the tomato and its juice along with the vegetable broth to the mixture. Stir well to evenly distribute all ingredients.

6. Add the kidney beans and cannellini beans that have been drained and rinsed. Gently stir them into the soup to mix.

7. Put the Instant Pot lid back on and place the valve in the sealing position. Choose the Manual or Pressure Cook setting and set the pot to cook under high pressure for 5 minutes.

8. After the cooking time is finished, do a quick release by gently moving the valve to the venting position and allowing the steam to escape.

9. Lift the lid, and put in the pasta shells and baby spinach. Program the Instant Pot for sauté mode, and let it work its magic for about 5-7 minutes. When the IP signals that it has completed its cycle, open it up and check on the pasta and spinach. If necessary, give them a couple more minutes to reach al dente and wilted perfection.

10. Add salt and black pepper to taste. Serve the minestrone hot, topped with grated Parmesan cheese and fresh basil or parsley, if you like.

Instant Pot Minestrone Recipe Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Can opener
8. Colander or strainer
9. Ladle
10. Grater (if using Parmesan cheese)

FAQ

• Can I freeze the minestrone? Yes, you can freeze the minestrone in airtight containers for up to 3 months. Allow it to cool completely before freezing.
• How do I prevent the pasta from becoming soggy?If you want to avoid having your pasta get too mushy, there are two main methods to try. The first is to cook the pasta separately and then add it into the soup just before serving. The second is to cook the pasta in the soup but not for the entire duration of the soup’s cooking time. Adding the pasta halfway through means it gets enough time to cook, but you also have nicely textured pasta when it’s time to eat.
• Can I make this recipe gluten-free?Absolutely, you can use a gluten-free pasta variety in place of the regular pasta to ensure this dish is gluten-free.
• Can I add meat to this recipe?Of course! You can include cooked chicken, sausage, or ground beef. Sauté any meat you’re including before the vegetables for the best flavor.
• How can I make this soup spicier?If you want the soup to have more spice, you can add more crushed red pepper or a dash of hot sauce.
• Can I use fresh herbs instead of dried?Certainly! Replace the dried herbs with three times the amount of fresh herbs for a more intensely flavored dish. For the best flavor, add fresh herbs at the end of cooking.
• Is this recipe vegetarian?Yes, the recipe is vegetarian. Make sure that the vegetable broth and Parmesan cheese (if used) are vegetarian-friendly.

Instant Pot Minestrone Recipe Substitutions and Variations

Olive oil: Swap out for avocado oil or canola oil.
Red bell pepper: Substitute with green or yellow bell pepper.
Kidney beans: Use either black beans or chickpeas as a substitute.
Kale or Swiss chard could take the place of spinach.
Pasta: Any small pasta shape may be used—for example, macaroni or orzo.

Pro Tips

1. Sauté the Aromatics Thoroughly Ensure that you sauté the onions until they’re fully translucent and even starting to caramelize slightly. This enhances the depth of flavor in your soup base.

2. Use Fresh Herbs if Possible While dried herbs work well, using fresh oregano, basil, and thyme can take the flavor of the soup to a whole new level. Simply use about three times the amount of fresh herbs compared to dried.

3. Parmesan Rind for Extra Flavor If you have a leftover Parmesan cheese rind, add it to the soup during the cooking process. It will infuse the broth with a rich umami flavor. Just remember to remove it before serving.

4. Monitor the Pasta and Spinach When you add the pasta and spinach, keep a close eye on them to avoid overcooking. You want the pasta to be al dente, and the spinach should be just wilted, maintaining its vibrant color.

5. Let It Rest After cooking, let the minestrone rest for a few minutes before serving. The flavors will continue to meld, and it will taste even better. Adjust the seasoning with additional salt and pepper, if necessary, just before serving.