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This cozy Instant Pot minestrone soup is a hearty and complete meal that’s loaded with beans, vegetables, pasta, and seasonings. Instant Pot minestrone comes together in a snap and is a vegetarian-friendly soup that can easily be customized to your liking!
Minestrone Soup in an Instant Pot
I find my Instant Pot minestrone soup one of the coziest and heartiest soups to make when the weather starts cooling down. I love how it’s loaded with vegetables and if I’m being honest, I think the base of this soup is really what sets it apart from the rest. I use a high quality marinara sauce as the base which really sets the foundation of this Instant pot minestrone.
The Instant Pot makes it so that this soup comes together quickly while being hands off. The perfect soup to make when it’s chilly outside and you want something to warm you right up. Serve with your favorite buttered dinner roll or an garlic herb butter roll to sop up all the soupy goodness.
Minestrone Recipe Tips and Variations
- Adding in a variety of vegetables is encouraged to bulk up this vegetable soup even more. Some suggestions include: zucchini, squash, and/or green beans.
- Feel like adding in some meat? I love using fresh spicy Italian sausage for flavor and a protein component. Cook and break apart the sausage into smaller pieces in the Instant Pot insert (on sauté mode) before adding in the rest of the ingredients.
- If you use pasta other than pastina, you may need to cook your soup longer to cook the pasta and/or add more liquid to accomodate for the different pasta shape. The idea of using pastina is that it cooks fast with the residual heat. I definitely don’t recommend spaghetti, linguine, rigatoni, etc. Ditalini or elbows would be a good substitute, but they need to cook longer than pastina.
Slow Cooker and Stovetop Options
Slow cooker: I would cook it only low for 4-6 hours and high for 2-3 hours and then add the pasta and beans in at the end.
Stovetop: Allow the soup mixture to simmer until the vegetables are softened and then simmer longer (like 30 minutes) to let the flavors develop. Add the pasta and beans at the end.
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, reheat on the stovetop in a pot or in a microwave-safe bowl.
If you are planning to freeze this, hold off on the pasta and add it into the soup when you reheat it. Same goes for the vegetables. If you are planning on freezing this, make the soup and undercook the vegetables.
If you’re making a big pot that you want to eat now and then freeze later, I’d scoop out the portion you plan to freeze before the vegetables are softened and cooked through (so undercook the vegetables). Then continue cooking the soup that you are going to eat immediately and freeze the soup you scooped out.
Instant Pot Minestrone Soup
Equipment
Ingredients
- 5 stalks celery hearts, sliced
- 5 carrots, peeled and sliced
- 1 large onion, diced
- 3 cups (710 ml) vegetable stock
- 1 cup (245 g) marinara sauce, (I love Rao’s marinara)
- 2 teaspoons smoked paprika
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- 3 bay leaves
- ¾ cup (128 g) pastina
- 15 ounce (425 g) can of cannelini beans, drained and rinsed
Instructions
- In the insert of your 6-quart Instant Pot, add all the ingredients (celery, carrots, onion, vegetable stock, marinara sauce, and seasonings), EXCEPT the pastina and cannelini beans.5 stalks celery hearts, 5 carrots, 1 large onion, 3 cups (710 ml) vegetable stock, 1 cup (245 g) marinara sauce, 2 teaspoons smoked paprika, 1 tablespoon Italian seasoning, Salt and pepper, 3 bay leaves
- Press the soup button on the front of your Instant Pot and make sure it is set for 30 minutes. If you don't have an Instant Pot, set to high pressure for 30 minutes.
- After the soup has finished cooking, do a quick release then add in the pastina and beans into the soup. Cover and let the residual heat cook the pastina and warm up the beans for another 10 minutes.3/4 cup (128 g) pastina, 15 ounce (425 g) can of cannelini beans
Nutrition
Photographs by Eat Love Eat
This is one of the first soups I made in my Instapot! This is a great recipe if you are taking someone a meal who is sick, or for any sort of meal train. I love veggies and so do my kids so we add extra carrots and beans! I also tried adding mild italian ground sausage first and using the saute feature to brown it, then cooked as the recipe said and it was awesome! This is a 1-2 times per month easy meal in the winter months!
P.S. next time I’ll sauté sausage on stove and let oil drain before adding it to the soup to cook together
Y U M M Y!!!!! Absolutely delicious. I sautéed pieces of sausage and WOW. I will sprinkle fresh Romano cheese on my next bowl
I love how thick and chunky this looks – it has body! Added to recipe list to make soon.
I can already smell it. Might add some spinach or kale to “green” it up.
Yes, those would be great additions!
I have a minestrone soup recipe given to me from our Italian next door neighbor that’s wonderful and easy!
I think i’m Going to finally break down and buy myself an instant pot. I would love to know your feedback on what kind you have and any recommendations for buying one and where.
Many thanks
I have the regular 6 quart instant pot. I think you’ll be fine with whatever latest model they have out there. You can get them on Amazon.