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5 from 4 votes

Instant pot Minestrone Soup Recipe

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 Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Soup
Cuisine: Italian
Keyword: Instant pot Minestrone Soup Recipe
Servings: 8
Calories: 271kcal
Author: Eating on a Dime

Ingredients

  • 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

Instructions

  • 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.

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

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