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Close up of pressure cooker minestrone soup in a ladle

Instant Pot Minestrone Soup

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5 from 6 reviews

  • Author: Katie Webster
  • Total Time: 35 Minutes
  • Yield: 5 servings 1x


This super-fast and healthy Instant Pot Minestrone Soup recipe is a quick and easy pressure cooker variation on our Minestrone soup recipe. It has authentic slow simmered Italian flavor in 35 minutes! It is low in calories at only 142 calories per serving!


  • 1 tablespoon extra virgin olive oil, plus more for garnish
  • 1 1/2 cups diced onion
  • 2 cloves garlic, minced
  • 1 each carrot and celery stalk, diced
  • 1 1/2 teaspoon dry Italian seasoning herb blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine (or 1/4 cup water plus 2 teaspoons lemon juice)
  • 4 cups vegetable broth
  • 1/3 cup raw small pasta, such as macaroni
  • 1 14-ounce can diced tomatoes, preferably fire roasted
  • 1 14-ounce can kidney beans, drained and rinsed
  • 4 cups baby spinach
  • Chopped fresh basil


  1. Set instant pot to sauté mode for 9 minutes. Add oil and let heat. Add onion, garlic, carrot, celery, Italian seasoning, salt and pepper and sauté, stirring often until the vegetables are starting to brown, 7 to 8 minutes. Add white wine (or water and lemon) and stir. Cook 1 minute or until the timer goes off.
  2. Add broth and pasta to the Instant pot. Set the lid on the instant pot, set the pressure valve to sealing and set to pressure cook for 2 minutes. When the timer goes off, carefully switch the valve to release, and allow the steam to escape the pot. 
  3. Remove the lid. Set the cook function to sauté for 5 minutes. Stir in tomatoes, beans and spinach. Bring to a simmer, stirring often. When the mixture simmers and the spinach is wilted, shut off the instant pot. 
  4. Ladle the minestrone into bowls. Top with basil and drizzle with additional extra virgin olive oil before serving.


  • To make this gluten-free substitute brown rice macaroni
  • Tip: This can be doubled, but make sure not to fill your Instant pot past the fill line when pressure cooking. 
  • Make Ahead: The pasta in this recipe is nicely al dente when prepared as directed and served immediately, however it will continue to absorb liquid as it sits. This being the case you will need to add more broth to reheat the leftovers. If you prefer a more al dente pasta and want to make this ahead or freeze it, we recommend cooking the pasta separately and adding to the soup just before serving. The basil is best when added just before serving, so if you like wait until after it is reheated to add to the soup. 
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian


  • Serving Size: 9 cups, 2 1/4 cups each
  • Calories: 142
  • Sugar: 6 g
  • Fat: 4 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 6 g
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