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minestrone soup in white bowl topped with fresh parsley
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5 from 5 votes

Instant Pot Minestrone Soup: Quick and Easy

This easy and hearty instant pot minestrone soup is done in under 30 minutes! It's chock full of veggies, whole wheat macaroni, and beans, for a healthy and simple meal that's satisfying and delicious!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: instant pot minestrone soup
Servings: 8
Calories: 129kcal
Author: Alison Corey

Equipment

Ingredients

  • 4 tbsp vegetable stock
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • ½ cup celery chopped
  • 1 cup carrots chopped
  • 1 bay leaf
  • 1 tbsp dried oregano or Italian seasoning
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • 15 oz can of kidney beans drained and rinsed
  • 15 oz can of diced tomatoes
  • 1 tbsp tomato paste
  • 4 cups vegetable broth
  • ½ cup whole wheat elbow macaroni or gluten-free shells

Instructions

Instant Pot

  • Using the sauté mode on your instant pot, add 4 tbsp water, diced onion, and minced garlic. Sauté for about 3-5 minutes or until onions are translucent.
  • Add the chopped celery, and carrots. Sauté an additional 3 minutes.
  • Add the spices including the bay leaf, oregano, thyme, salt, and pepper. Stir to combine. 
  • Next add the diced tomatoes, tomato paste, vegetable broth, and whole wheat macaroni. Press CANCEL to stop the sautéing. 
  • Press the MANUAL (older models) or PRESSURE COOK (newer models) and set on high for 2 minutes, and turn the valve to SEALING. Once done, naturally release the pressure.
  • When pressure is fully released, stir in the drained and rinsed kidney beans. If the pasta isn't fully cooked, turn to the sauté function and cook for an additional 5-7 minutes or until pasta is tender. 
  • Remove bay leaf. Serve garnished with fresh chopped parsley. 

Slow Cooker

  • Add the chopped onion, garlic, celery, carrots, vegetables broth, diced tomatoes, tomato paste, and all of the spices to your slow cooker. Stir to combine. Cook for 6-8 hours on low heat.
  • Add in the kidney beans and pasta. Turn to high heat and cook for an additional 20-25 minutes or until pasta is tender. Remove bay leaf. Serve topped with fresh chopped parsley.

Stovetop

  • Heat a large pot or dutch oven over medium high heat. Add ¼ cup of vegetable stock or water to the pan. Add the diced onion and garlic. Sauté for 3-5 minutes.
  • Add chopped celery and carrots, and sauté for about 3 minutes until softened.
  • Stir in the spices and bay leaf. Add in the vegetable broth, diced tomatoes, and tomato paste. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  • Add the elbow macaroni and kidney beans. Cook uncovered for 6-8 minutes or until pasta is tender. Remove bay leaf. Serve garnished with fresh chopped parsley.

Video

Notes

  • Will keep for 3-4 days in the refrigerator.
  • Will freeze for 2-3 months.
  • Add the beans and the pasta at the end.
  • It's best to use the sauté function to sauté the onions and vegetables.
  • Do a natural pressure release, so you don't splatter yourself with hot soup.

Nutrition

Calories: 129kcal | Carbohydrates: 26g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 756mg | Potassium: 447mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3085IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg