This instant pot minestrone is packed with hearty veggies, beans, and Italian seasonings. It’s easy to make and ready in 30 minutes, making it perfect for a quick and nutritious vegetarian meal. Enjoy a warm bowl of this hearty soup any day of the week!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Easy to whip up in the instant pot. Using the instant pot to make minestrone soup makes the prep easier and the cooking time much faster.
- Delicious comfort food. This minestrone soup is filled with warm, comforting flavors, perfect for a chilly night. It’s savory, herby, and filled with hearty vegetables and aromatic spices.
- All ingredients used are naturally vegan, dairy-free, and gluten-free!
📋 Ingredients and notes
To make this instant pot minestrone recipe, you’ll need olive oil, an onion, celery, carrots, garlic cloves, bay leaves, salt, Italian seasoning, russet potatoes, plum tomatoes, cannellini beans, baby spinach, and water.
Variations & Substitutions
- Celery. Fennel works well, too.
- Carrots. You can use sweet potatoes as a substitute.
- Garlic cloves. You can also use garlic paste or garlic powder. Use approximately 1/4 to 1/2 teaspoon of garlic powder for each clove.
- Potatoes. Use both russet potatoes and plum tomatoes.
- Cannellini beans. Navy beans and red kidney beans can be used as substitutes. They provide a similar flavor and creamy texture.
- Seasonings. I used Italian seasoning, bay leaves, and salt. You can also garnish the soup with fresh herbs like basil, oregano, or thyme.
- Add a spicy kick. To make minestrone spicy, add red pepper flakes or sriracha.
📖 How to make instant pot minestrone soup
Step 1:
Press the “Sauté” button on the Instant Pot and wait for it to heat up. Add the olive oil and diced onions with a pinch of salt. Cook, stirring occasionally, for about 3 minutes until the onions are softened and transparent.
Step 2:
Add the carrots, celery, and garlic and cook for another 3 minutes.
Step 3:
Add the chopped tomatoes and stir well. Pour in the water or vegetable broth, then add the diced potatoes, salt, and Italian seasoning. Stir to combine.
Step 4:
Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
Step 5:
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Step 6:
Open the lid carefully and stir in the cannellini beans. Close the lid again and let the residual heat heat through the beans for about 2 to 3 minutes.
Step 7:
Stir in the spinach until wilted, and remove the bay leaves.
Step 8:
Taste and adjust the seasoning if needed. Serve hot.
👩🏽🍳 Tips for the best instant pot minestrone
⭐ Pressure cook. Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
- Set to natural release. Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
- Use fresh herbs instead of dried ones. To incorporate their flavors, add fresh basil, oregano, thyme, or parsley towards the end of cooking the soup.
👩🏽🍳 Troubleshooting FAQs
Vegetable soup has a lighter broth and simpler seasoning. Minestrone has a thicker broth, which includes beans, pasta, or rice, and is seasoned with Italian seasonings like basil, oregano, and thyme.
Yes, minestrone freezes well, and you can store it for 3-4 months. Thaw it before reheating on an instant pot, microwave, or stove.
🍴 How to serve instant pot minestrone
Minestrone soup goes well with so many dishes. To elevate your meal, serve it with crusty bread, a side salad, bruschetta, or rice. I love pairing it with my roasted cabbage steaks, vegan Caesar salad, and Fall kale salad.
🍴Storage and reheating suggestions
To store leftover soup, transfer it to an airtight container and refrigerate for 3-4 days.
To reheat, transfer it to a pot and warm it over medium heat until completely warmed through. Add a splash of water or broth if it’s gotten too thick.
To freeze the minestrone, place it in freezer-safe bags and refrigerate for up to 4 months. Thaw it overnight in the refrigerator before reheating.
🍴 More delicious vegetarian soup recipes
If you like this recipe, check out my other vegetarian soup recipes:
Tuscan Cannellini Bean Soup with Kale (Ribollita)
Instant Pot Corn Chowder
Vegan White Bean Chili
Greek Chickpea Soup
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Instant Pot Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1½ teaspoons salt
- 1 carrot, medium, cubed
- 1 stalk celery, medium, chopped
- 2 cloves garlic, minced
- 14 oz diced tomatoes, substitute whole tomatoes
- 3 cups water
- 2 Russet potatoes, medium, peeled and cubed
- 1 teaspoon Italian seasoning
- 14 oz cannellini beans, drained
- 2 cups spinach, washed and drained
- 2 bay leaves
Instructions
- Press the “Sauté” button on the Instant Pot and wait for it to heat up. Add the olive oil and diced onions with a pinch of salt. Cook, stirring occasionally, for about 3 minutes until the onions are softened and transparent.
- Add the carrots, celery, garlic and cook for another 3 minutes.
- Add the chopped tomatoes and stir well. Pour in the water or vegetable broth, then add the diced potatoes, salt and Italian seasoning. Stir to combine.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid carefully and stir in the cannellini beans. Close the lid again and let the residual heat heat through the beans for about 2 to 3 minutes.
- Stir in the spinach until wilted and remove the bay leaves.
- Taste and adjust the seasoning if needed. Serve hot.
Notes
- Pressure Cook: Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
- Natural Release: Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
- Vegetable broth: If using salted vegetable stock, make sure to halve the salt on your recipe and adjust if needed after cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
