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Instant pot minestrone is a vegetarian soup made in the pressure cooker.

Instant Pot Minestrone Soup

Instant Pot Minestrone soup is a hearty vegetarian soup recipe you can make in a fraction of the time in your pressure cooker. Full of wholesome ingredients and fresh vegetables, you can feel good about enjoying this minestrone anytime.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Soup, vegetarian
Cuisine: American, Italian
Keyword: Instant Pot minestrone soup, Instant Pot vegetable soup recipe, minestrone soup recipe
Servings: 4 -6 servings
Author: jfletcher

Ingredients

  • 3 tbs olive oil
  • 1 large onion or 2 small onions diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 6-8 cloves of garlic pressed
  • 2 bay leaves
  • 2-3 white potatoes peeled and cubed
  • 1 zucchini cubed
  • 6 tbs of tomato paste
  • 6 cups of vegetable broth
  • salt and pepper
  • 1 tbs Italian seasoning blend
  • 1 cup of Ditalini or other small pasta
  • 4 cups of kale with thick stems removed
  • 15 ounces of canned white beans drained and rinsed
  • juice of half a lemon

Instructions

  • Put the inner liner in the Instant Pot and turn on Saute mode. Pour in 3 tbs of olive oil and let it heat. When the oil is hot, add the diced onion, carrots, and celery. Sprinkle with salt and pepper.
  • Cook the vegetable until they start to sweat, 2-3 minutes, and the onions start to turn translucent. If needed, add a little bit of the broth to prevent sticking.
  • Once the onions are translucent, add the potatoes and season with salt and pepper, bay leaves and Italian seasoning. Cook for about a minute, stirring constantly.
  • Add the broth and the tomato paste, stirring well to combine. Bring the sauce to a simmer
  • Now add the diced zucchini and pasta.
  • Hit cancel to turn off Saute mode. Secure the lid on the Pot with the vent set to sealing. Pressure cook on high for 4 minutes. When the Pot beeps, do a quick release to vent the steam.
  • Remove the lid and hit cancel. Turn the Pot back on saute mode.
  • Stir in the kale and white beans. Cook on saute mode until the kale wilts, about 2-3 minutes. Turn saute mode off.
  • Finish by squeezing in the juice of half a lemon.
  • Serve hot. Sprinkle with Parmesan cheese and fresh parsley if desired.

Video

Notes

If you are planning on making this ahead of time, omit the pasta and add it separately just prior to serving. The pasta will soak up a lot of the broth.
If you have leftovers, store them in a sealed container in the fridge for 3-4 days. Before reheating, you may need to add extra vegetable broth. If you add extra broth prior to reheating, you may want to add a pinch of extra salt, pepper, and Italian seasoning.
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