Instant Pot Minestrone Soup

This filling and warming Instant Pot Minestrone Soup is loaded with chunky vegetables, beans and pasta and is ready to serve in about 30 minutes!

We’re now officially in soup season! This Instant pot Minestrone soup is a complete meal in a bowl. It’s hearty, filling and very easy to make.

I must admit I use my Instant Pot to make soup more than anything else. It’s just so convenient and hassle-free. You start off by gently frying the chopped vegetables in a little oil until they are soft. Add a can of chopped tomatoes and some stock, then set the timer on the pot and leave it to do its thing.

If you’re feeling the cold, a bowl of this chunky soup will warm you up in no time. I’ve made this soup twice in the last week and there are usually never any leftovers! It’s so warming. This is perfect chilly weather food.

I also have a lovely recipe for a thick and chunky Winter minestrone soup.

I don’t have an Instant Pot – can I make this soup on the hob? 

Yes – you don’t need an Instant Pot to make this soup! 

To make this Minestrone soup on the hob, heat the oil in a large saucepan, add the diced onion and celery and cook for 5 minutes or unti the onions have softened.  Add the garlic and cook for a futher 2 minutes.  Add the rest of the vegetables (EXCEPT the cabbage), the tinned tomatoes, tomato puree, stock and herbs.  Bring to the boil, then turn down the heat and simmer for 15-20 minutes. 

Add the beans and pasta and simmer for 10 minutes or until the pasta has softened, adding the cabbage in the final 2-3 minutes.  Taste the soup to check if you want to add salt and pepper, then ladle into bowls.  Serve with freshly grated parmesan and croutons.     

can i add different vegetables?

Yes! Almost any kinds of vegetables will work in this soup. Do you ever have a couple of squishy tomatoes in your fridge that are far too soft for slicing? Throw them in the pot. This has saved me from chucking them in the bin so many times (food waste almost brings me to tears. I’m not even joking).

If you have any other veggies that need using up, do feel free to throw them in!  I’ve made this soup with –

• diced courgettes (zucchini)
• kale
• green beans
• peas
• peeled and diced butternut squash

For an extra depth of flavour, add one or two parmesan rinds to the pot. I always keep the rinds and freeze them for adding to soups – they keep for months this way.

how to make it

Please scroll to the bottom of the post for a printable recipe card with ingredient amounts and detailed instructions.

1. Saute the onion, celery, carrot and the dried oregano in a little olive oil for a few minutes, stirring constantly, until just softened. Season with a good grinding of pepper and a little sprinkling of salt.
2. Add the crushed garlic and cook, stirring, for a minute.
3. Add the vegetable stock, chopped tomatoes, tomato puree, beans, pasta, shredded cabbage and the parmesan rind, if using.

4. Cancel the saute setting. Press MANUAL and cook on HIGH pressure for 8 minutes. When the timer counts down, press QUICK RELEASE to release the steam. Once all the steam has escaped, open the lid.

5. Season the soup to taste and serve with grated parmesan cheese or a swirl of green pesto.

serving suggestions

You really don’t need to serve anything alongside Minestrone soup – the vegetables, beans and pasta is enough to satisfy the hungriest of appetites. But if you’re looking for an accompaniment to turn your cheap meal into a feast, freshly made bread always goes down a treat.

I also love serving warm cheese scones with soup.

storing leftover minestrone soup

Store any leftover soup in an airtight container and use within 3-4 days. The pasta soaks up a lot of the liquid, so you’ll need to add a splash of water from the kettle or some stock when re-heating.

freezing

Place the completely cooled soup in freezer-safe boxes or freezer soup bags (I find these so handy!) and freeze for up to 3 months. Defrost in the fridge overnight before re-heating.

More Instant Pot Recipes

• Instant Pot Salmon With lime and chilli butter 

• Instant Pot Apple Butter 

Continue to Content

Instant Pot Minestrone Soup

Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Instant Pot minestrone soup is loaded with chunky veg, beans and pasta - sprinkle with lots of fresh parmesan cheese and top with crunchy croutons for a hearty meal in a bowl! 

Print

Ingredients

• 1 tbsp Olive Oil
• 1 Large Onion, finely chopped
• 2 Cloves Garlic, crushed
• 1 Litre Vegetable Stock
• 2 Stalks Celery, finely diced
• 2 Large Carrots, peeled and diced
• 1/2 Small Savoy Cabbage, shredded into small pieces
• 1x 400G Can Cannellini or Kidney Beans,, Drained and Rinsed
• 1x 400G Can chopped tomatoes
• 2 tbsp Tomato Puree (Paste)
• 80 g Soup pasta,, Such as Tubetti or Ditalini
• 1 tsp Dried Oregano
• 1 or 2 parmesan rinds (optional)
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• Freshly grated parmesan cheese,, for serving
• Freshly chopped basil or parsley,, for serving

Instructions

1. Set the Instant Pot to SAUTE.  
2. Heat the olive oil and when hot, add the diced onion, celery, carrot and dried oregano and cook, stirring for 2-4 minutes or until just softened.   While they are cooking, add the black pepper and salt.
3. Add the crushed garlic and cook for a further one minute.  
4. Add the vegetable stock and cook for one minute, stirring to scrape up any bits that are stuck on the bottom of the pot.
5. Stir in the cabbage, pasta, beans, tomato puree, chopped tomatoes and the parmesan rind, if using.
6. Press CANCEL.
7. Lock the lid of the Instant Pot.  Press MANUAL and cook on HIGH pressure for 8 minutes.  Press QUICK RELEASE to vent the steam, then open the lid if you're serving the soup straightaway.
8. Let the soup cool slightly before tasting to check if it needs more salt and pepper. 
9. Ladle the soup into bowls, garnish with the fresh herbs and sprinkle with freshly grated parmesan cheese.   Serve with crusty bread or croutons.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 889mgCarbohydrates: 49gFiber: 10gSugar: 7gProtein: 15g

Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.

Did you make this recipe?

Share on Facebook, Pinterest, Instagram or Twitter and tag @somethingsweetsomethingsavoury