Instant Pot Minestrone Soup Recipes are so easy and delicious. Not only is this soup packed with flavor but the pressure cooker helps to make dinner in just 5 minutes!

Instant Pot Minestrone Soup Recipes

We love a delicious bowl of soup. In fact, we enjoy pressure cooker minestrone soup recipes all year round.

This soup is hearty enough to enjoy as a main meal but light enough to enjoy even in the warmer months. Traditional Italian minestrone soup is so versatile and one of our favorite soups around here.
Once you see how easy it is, you will make this soup all the time. I guarantee is is better than anything you can buy from a can!


This is the best comfort food but such a healthy recipe so you don’t have to feel guilty! Your family will love this easy soup recipe!

Unlike cream based soups that can be very heavy and calorie laden, this instant pot minestrone soup is very light and healthy.

What to serve with instant pot minestrone soup?

This meal is amazing with crusty bread so you can dip into the delicious soup. Pick up a loaf of french bread from the bakery or make these easy homemade dinner rolls. Yum!

We also love this Garlic Bread Cheese Sticks Recipe with Minestrone soup. I figure since the soup is so healthy I can enjoy an extra bread stick. 🙂

You will need a pressure cooker to make this Instant Pot recipe.

I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it.

You can find the Instant pot on sale here.  It’s really changed dinner time around here.

If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love using the pressure cooker when I don’t have much time.

It is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all.

Those days when you forget to take something out of the freezer or wait until the last minute for dinner, the instant pot is your saving grace.

I am not exaggerating when I say it truly has changed meal time around here. We love ours!

You can also these Instant Pot Accessories to make pressure cooking a breeze. We just love to pressure cook and  I am certain you will too.

Dinner time is much easier and less complicated now that I have the pressure cooker. If you are hesitant or on the fence, don’t be. You will love it!

You can also make this meal in the slow cooker if you prefer.


  • diced tomatoes
  • crushed tomatoes
  • carrots
  • potatoes
  • celery stalks
  • onion
  • minced garlic
  • Italian seasoning
  • salt and pepper
  • bay leaves
  • vegetable stock
  • red kidney beans
  • cannellini beans
  • green beans
  • zucchini
  • tubular (ditalini) pasta

I know it sounds like quite a few ingredients but they are all simple and easy!

How to make minestrone soup instant pot recipe:

Seriously, if you can toss things into the pressure cooker, you can make this soup!

Put all of your ingredients into the instant pot. Set the pressure to 5 minutes and dinner will be ready!

Make sure to remove the bay leaves before serving.

I like to stir before serving to make sure it is all combined. This is optional but we love a little Parmesan cheese on top of our soup!

Keep reading for the full recipe.


Yes! You can easily put your ingredients together in a freezer bag and then just dump and go when ready to cook.

This will save the time of opening each individual thing and help make this meal even quicker.

Find out how we made 10 freezer meals in 1 hour!

This is one of the best instant pot soup recipes and so versatile!

It is budget friendly and perfect for Meatless Monday. Our family devours it.

Do you prefer instant pot minestrone with meat?

Try adding sausage if you would like to add meat to this soup. We have made instant pot minestrone with sausage and it was delicious.

Save even more time making minestrone soup instant pot recipe with this tip:

This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.

If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.

I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.

This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.

Learn and  how to freeze onions and also how to freeze peppers to save so much time in the kitchen!

Instant pot recipes save time and money!

You can easily substitute the soup ingredients for other items. I often just use what I have in the freezer or what is on sale at the grocery store.

We are fans of using what we already have. Feel free to swap out the pasta with another small pasta variety.

We love simple recipes like this. I keep recipes like this on the regular menu plan rotation because I know the entire family will enjoy these meals.

In fact, I cut our grocery bill by 50% off by following these 8 Tips for for Saving Money on Groceries by Menu Planning! Save that money for a family vacation or maybe just some wiggle room in the budget.

This is one of our favorite healthy instant pot soup recipes!

Try this soup recipe and see what your family thinks. We love how fast the pressure cooker makes this soup.

It is perfect to enjoy during soup season or year round. You can also use the slow cooker if you don’t have a pressure cooker yet or just prefer to slow cook the soup.

This soup is great either way!

Print this instant pot minestrone soup recipe below:

Instant pot Minestrone Soup Recipe

5 from 1 vote
Instant Pot Minestrone Soup Recipes are so easy and delicious. This soup is packed with flavor and the pressure cooker helps to make dinner in 5 minutes!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 8
Cuisine Italian
Course Soup
Calories 271
Author Eating on a Dime


  • 1 can diced tomatoes (14 oz can)
  • 1 can crushed tomatoes (15 oz can)
  • 3 carrots (peeled and chopped)
  • 2 Russet Potatoes (peeled and diced)
  • 2 celery stalks (chopped)
  • 1 white onion diced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 cups water
  • 1 can red kidney beans (15 oz can)
  • 1 can cannellii beans (15 oz can)
  • 8 oz frozen green beans
  • 1 zucchini (diced)
  • 3/4 cup ditalini pasta


  • Place everything in an 8 quart Instant pot.
  • Seal the instant pot and set the valve to sealing position.
  • Cook on high pressure for 5 minutes.
  • Do a quick release to release the pressure once the time is up.
  • Remove the bay leaves.
  • Stir and serve.

Recipe Notes

*Refrigerate the leftovers in an airtight container for up to 5 days. 
*The is a large soup recipe and will need to be made in an 8 quart instant pot.  If you have a smaller instant pot, you will need to half the recipe.  

Nutrition Facts

Calories 271kcal, Carbohydrates 56g, Protein 13g, Fat 1g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Sodium 1051mg, Potassium 958mg, Fiber 12g, Sugar 9g, Vitamin A 4510IU, Vitamin C 24mg, Calcium 132mg, Iron 5mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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  1. How long for the natural release in this recipe? I’m new to IP, seems like most recipes define a time for NR. But maybe not?