Amazing Instant Pot Minestrone Soup in 30 Min

Alright, let’s talk about comfort food, because every home cook needs a go-to for those days when you just want something warm, hearty, and made with love – but without spending hours in the kitchen. That’s where my Instant Pot Minestrone Soup comes in! Seriously, this recipe is a lifesaver. It takes all the deliciousness of classic minestrone, that amazing Italian vegetable soup vibe, and whips it up in your Instant Pot in practically no time at all. I’m always looking for ways to get that homemade taste with less fuss, and this pressure cooker minestrone is a total game-changer for busy weeknights. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Instant Pot Minestrone Soup

This soup is a weeknight warrior, I tell ya! It’s ridiculously quick, super easy, and uses ingredients you probably already have stashed away. Plus, it’s hearty enough for a full meal and bursting with flavor. It’s a total win for the whole family!

A Flavorful Weeknight Meal

Seriously, who has hours to simmer soup on a busy Tuesday? Not me! This quick minestrone gets dinner on the table in under 30 minutes, thanks to the magic of the Instant Pot. It’s the perfect way to get that delicious, homemade taste without all the waiting.

Packed with Nutritious Ingredients

Don’t let the speed fool you – this soup is packed with good stuff! We’re talking tons of veggies and hearty beans. It’s one of those easy instant pot soup recipes that feels good to eat because it’s so full of wholesome ingredients. A truly satisfying homemade vegetable soup pressure cooker meal!

Gathering Your Ingredients for Instant Pot Minestrone Soup

Alright, let’s get our ducks in a row for this amazing soup! The beauty of this Instant Pot Minestrone Soup is that it relies on stuff you probably already have hiding in your pantry and fridge. No fancy trips to the store needed, which is exactly how I like it! You’ll want to have everything prepped and ready to go so you can just toss it all in.

Core Vegetables and Aromatics

We’re starting with the flavor base, of course! You’ll need about a cup of chopped yellow onion, two medium carrots that are also chopped (no need to be fancy, just chop ’em!), and two celery stalks, chopped up nice and small. And don’t forget the garlic – two cloves, minced, will give it that perfect punch.

Seasonings for Authentic Flavor

This is where the Italian magic happens! We’re going with a teaspoon of dried Italian seasoning, half a teaspoon each of dried basil and dried oregano. If you like a little kick, and I often do, throw in about a quarter teaspoon of red pepper flakes. It just wakes everything up!

Broth, Tomatoes, and Beans

For the liquid gold, you’ll need six cups of vegetable broth. Then, one 15-ounce can of diced tomatoes, and don’t drain them – we want all those yummy juices. And for the hearty beans, grab one 15-ounce can of kidney beans and one 15-ounce can of cannellini beans, both rinsed and drained well.

The Pasta Component

We’re going with ditalini pasta for this one – it’s the perfect little shape for minestrone. You’ll need about half a cup. But honestly, if you don’t have ditalini, any small pasta shape will totally work here!

Finishing Touches

Just a little salt and black pepper to taste at the end, always! And for that pop of freshness and color, chop up some fresh parsley for garnish. A sprinkle of grated Parmesan cheese is totally optional but, let’s be real, it’s usually a good idea!

How to Prepare Your Instant Pot Minestrone Soup

Okay, time to get this delicious soup cooking! It’s super straightforward, so don’t fret. We’re going to build all that amazing flavor right in the Instant Pot.

Sautéing the Base

First things first, set your Instant Pot to the ‘Sauté’ function. Once it’s hot, add that tablespoon of olive oil. Toss in your chopped onion, carrots, and celery. Let them cook away for about 5 minutes, stirring occasionally, until they start to get nice and tender. You’ll smell them softening up!

Blooming the Aromatics and Spices

Now, add in your minced garlic, along with the dried Italian seasoning, basil, oregano, and those optional red pepper flakes if you’re using them. Stir it all around and let it cook for just about 1 minute more. This step really wakes up the dried herbs and makes them super fragrant – smells amazing!

Deglazing and Adding Liquids

Pour in your vegetable broth and the can of diced tomatoes (undrained, remember!). This is a super important step: use your spoon to scrape the bottom of the pot really well. You want to get up any little bits that might have stuck from sautéing; this is called deglazing and it adds tons of flavor without any burning!

Incorporating Beans and Pasta

Now for the hearty stuff! Stir in your rinsed and drained kidney beans and cannellini beans. Then, add in that half cup of ditalini pasta. Give it all a good stir to make sure the pasta is submerged in the liquid.

Pressure Cooking and Release

Time to seal it up! Secure the lid on your Instant Pot and make sure the vent is set to the ‘Sealing’ position. Cook it on High Pressure for just 5 minutes. Yes, only 5 minutes! Once the timer goes off, carefully perform a Quick Release of the pressure by moving the vent to ‘Venting’. Be careful of the steam!

Final Seasoning and Serving

Once all the pressure has been released and it’s safe to open, carefully lift the lid. Give the soup a taste and season it with salt and black pepper until it’s just right for you. Ladle it into bowls, and if you’re feeling fancy, sprinkle on some fresh parsley and Parmesan cheese. Enjoy your incredible homemade minestrone!

Tips for the Best Instant Pot Minestrone Soup

Making this soup is pretty foolproof, but a few little tricks can make it even better! Since we’re talking about pantry staple soups here, feel free to get creative with the veggies. If you’ve got some zucchini, a handful of chopped spinach, or even some frozen peas in the freezer, toss ’em in with the beans. They all add extra goodness!

Vegetable Variations for Your Soup

Don’t be afraid to swap things up! If you have other veggies like zucchini, bell peppers, or even a bit of kale, throw them in. They all taste fantastic in this hearty soup.

Achieving the Perfect Soup Consistency

If you like your minestrone a little thicker, no problem! Just uncover the pot after it’s done cooking and let it simmer for a few extra minutes. The pasta will keep absorbing liquid, and it’ll thicken up beautifully.

Pasta Choices for Quick Minestrone

Remember, that ditalini pasta is just a suggestion! Any small pasta shape works great for this quick minestrone. Just make sure it’s a small one so it cooks through nicely in the short pressure cooking time.

Frequently Asked Questions about Instant Pot Soups

Got questions about whipping up this amazing soup in your Instant Pot? I’ve got you covered! These are some of the things I get asked most often about my easy instant pot soup recipes and making a great homemade vegetable soup pressure cooker meal.

Can I use fresh herbs instead of dried?

You sure can! Fresh herbs are wonderful. Just use about three times the amount of dried herbs. So, instead of 1 teaspoon of Italian seasoning, use about 3 teaspoons of fresh chopped Italian herbs. Add them towards the end of cooking, or even stir them in right before serving, to keep their bright flavor!

How long does this quick minestrone last in the refrigerator?

This soup is fantastic for leftovers! It’ll stay good in an airtight container in the fridge for about 3 to 4 days. Honestly, the flavors sometimes get even better the next day. Just reheat gently on the stovetop or in the microwave.

Is this a vegetarian or vegan minestrone soup?

This recipe is vegetarian as written because we’re using vegetable broth. If you want to make it vegan, just skip the optional Parmesan cheese garnish at the end. Easy peasy!

Nutritional Estimates for Instant Pot Minestrone Soup

Now, I’m not a nutritionist or anything, but I like to give you a rough idea of what you’re digging into with this soup. These numbers are just estimates, of course, because what you use can make a difference! This is for one serving, assuming you get about 6 servings out of the pot.

Serving Size and Key Macronutrients

Each serving is about 1.5 cups. You’re looking at around 350 calories, about 5 grams of fat (most of that’s the good stuff!), and roughly 65 grams of carbohydrates. You also get a solid 15 grams of protein in there, which really makes it a filling meal.

Micronutrient Highlights

This soup is a fiber powerhouse, with about 15 grams per serving, which is fantastic! The sodium content is around 700mg, which can vary a lot depending on your broth and canned goods, so keep that in mind. It’s a wholesome bowl, for sure!

Share Your Instant Pot Minestrone Soup Experience

So, have you made this amazing Instant Pot Minestrone Soup yet? I’d LOVE to hear all about it! Did you try any fun veggie swaps? How did it go? Drop a comment below and let me know what you thought, or even better, share a pic on social media and tag me! Your feedback helps me know what you all love, and it might even inspire someone else to try this quick and easy recipe!

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