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close up view of instant pot minestrone in blue bowl
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5 from 2 votes

Instant Pot Minestrone Soup

This Instant Pot minestrone soup is hearty, rich, and packed with plant-based protein! An easy vegetarian meal that works well for meal prep and is ready in under an hour.
Prep Time20 minutes
Cook Time6 minutes
Time to pressurize20 minutes
Total Time46 minutes
Course: Soup
Cuisine: Italian
Diet: Low Fat, Vegetarian
Servings: 6 servings
Calories: 271kcal


  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste see note 1
  • 6 cups stock chicken or vegetable
  • 2 stalks celery finely chopped
  • 2 carrots peeled and finely chopped
  • ½ zucchini chopped into bite-sized pieces; roughly 1 cup
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 ½ teaspoon salt
  • 15- ounce diced tomatoes including juices; see note 2
  • 1 cup elbow pasta see note 3

After cooking

  • 15- ounce can kidney beans drained and rinsed well
  • ½ cup shredded parmesan optional; fresh highly recommended


  • Sauté- Select the sauté function of the Instant Pot. To the stainless steel insert, add the olive oil and onions. Cook for around 5 minutes, until onions are soft and translucent. Make a space in the middle of the onions and add the garlic; cook for 1 minute. Add the tomato paste and cook for 2 more minutes.
    onions and garlic sauteed in tomato paste in instant pot
  • Deglaze- add 1-2 cups of stock and scrape up anything stuck to the bottom of the pot using a spatula. Add the rest of the stock, celery, carrots, zucchini, oregano, basil, salt, diced tomatoes and elbow pasta. Stir to combine.
    minestrone in instant pot before cooking
  • Cook- Put the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high pressure for 6 minutes. When the Instant Pot beeps, carefully perform a quick pressure release (note 5).
    instant pot with 6 minutes on timer
  • Serve- stir in the kidney beans and parmesan cheese. Serve with additional parmesan and bread for dipping.
    minestrone in instant pot after cooking



  1. tomato paste adds significant flavor to this soup; you can freeze leftovers in 1 tablespoon portions on wax paper, then transfer to a freezer bag for longer term storage
  2. for added flavor, consider using fire roasted tomatoes. For added kick, use Rotel.
  3. we used regular elbow pasta; whole wheat should work fine. We have not tested gluten-free or other alternative pastas. Pasta may be al dente upon initial release of pressure, but softens as it stores.
  4. When swapping other pasta shapes, a good rule of thumb is to use half the time on the package plus one minute.
  5. a quick pressure release is essential to prevent the pasta from overcooking.
  • after cooking, cool soup completely. Store in an air tight container in the fridge for up to 4 days.
  • Freeze for up to 6 months. We love using plastic freezer jars or 1 quart wide-mouth mason jars
  • heat in the microwave or a small pot until steaming hot


Calories: 271kcal | Carbohydrates: 41g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1914mg | Potassium: 617mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4227IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 3mg