Hearty, wholesome, and ready in a flash, this Instant Pot Minestrone is a veggie-packed soup bursting with Italian flavors—perfect for busy weeknights or meal prep!
Minestrone is the kind of soup that wraps you in familiar, homey flavors with every spoonful. It’s been a staple in Italian kitchens for centuries, with each region, and sometimes even each family, putting its own spin on the classic. Traditionally, this dish simmers for hours, letting flavors meld into a rich, savory broth. But let’s be honest—sometimes, we don’t have all day to wait for soup. That’s where the Instant Pot comes in, turning this slow-cooked favorite into a quick, weeknight-friendly meal.
This version is loaded with carrots, celery, onions, zucchini, tomatoes, beans, and pasta, all swimming in a flavorful broth. It’s endlessly adaptable. If you’ve got extra veggies hanging out in the fridge, throw them in. No ditalini pasta? Sub in another small pasta shape, or even swap it out for quinoa to mix things up.
Minestrone is more than just a soup; it’s a clean-out-the-fridge lifesaver. And thanks to the Instant Pot, you can enjoy all that slow-simmered taste in a fraction of the time.
The Secret To Deep Flavor In A Short Time
Classic minestrone builds layers of flavor by simmering slowly, but the Instant Pot speeds up the process without sacrificing taste. Here’s the trick: Use the sauté function to soften the onions, garlic, and other aromatics before pressure cooking. This step enhances the depth of the broth, making the finished soup taste like it’s been bubbling away for hours.
To take it up a notch, consider deglazing the pot with a splash of white wine or balsamic vinegar before adding the broth. To do this, after sautéing your aromatics, pour in the liquid and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This process helps incorporate those deeply caramelized flavors into the broth, adding complexity and a subtle tang that balances the richness of the soup. A final drizzle of high-quality olive oil before serving can also elevate the taste, giving it that restaurant-worthy finish.
FAQs & Tips
How Do I Store Leftovers?
This soup stores beautifully! Keep leftovers in an airtight container in the fridge for up to 5 days. If you plan to freeze it, portion it out into freezer-safe containers and freeze for up to 3 months. Just note that pasta tends to soak up broth as it sits. When reheating, add a little extra broth or water to loosen it up.
Thick Or Brothy?
If you prefer a thicker soup, you can mash or purée some of the beans or veggies after cooking and add them back into the soup. For a more brothy soup, you can add in extra stock or water.
A Little Tip About The Beans
Be sure to thoroughly rinse the beans before adding them to the Instant Pot. Rinsing canned beans helps eliminate excess sodium and enhances flavor by removing the thick, sometimes metallic-tasting canning liquid.
Serving Suggestions
Minestrone is a great meal on its own, but it also pairs beautifully with a salty, chewy Pretzel Bread, or this Sourdough Bread. I also like serving it with a Kale Caesar Salad, or this hearty Cauliflower Salad. If you’re looking for the ultimate comfort food combo, serve Instant Pot minestrone with a Perfect Grilled Cheese Sandwich.
Instant Pot Minestrone
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- 1 medium zucchini chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 1/2 cups vegetable broth
- 1 can diced tomatoes 15 ounces
- 1 can kidney beans 15 ounces, drained and rinsed
- 8 ounces ditalini pasta
- 2 cups baby spinach
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Set the Instant Pot to sauté mode and add olive oil. Once hot, add onions and garlic and sauté until softened, about 2 minutes.
- Add diced carrots, and celery to the pot and sauté for another 4 minutes until slightly softened.
- Stir in the zucchini, basil, oregano, thyme, vegetable broth, diced tomatoes, and kidney beans. Add the ditalini pasta. Close the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes.
- Once cooking is complete, do a quick release. Open the lid safely, and stir in the baby spinach until wilted. Season with salt and pepper to taste. Garnish with grated Parmesan cheese and serve hot.
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