Instant Pot Minestrone is so easy to make. This dump-and-start recipe is ready in under 30 minutes so it’s perfect for busy, budget-conscious families. This copycat Olive Garden soup recipe is better than the restaurant version without the hassle and expense of going out.
Suitable for vegetarian diets. Post includes Weight Watchers points.
If you’ve been on the hunt for a flexible recipe that’s also frugal, look no further. Minestrone soup is chock full of beans, veggies, and pasta so it’s going to fill your belly without breaking the bank. All of the ingredients are easily exchangeable for what you have on hand, so you can shop your pantry and get dinner on the table quickly.
Like this Instant Pot Chicken Tortellini Soup, and Instant Pot Chicken Pot Pie, Instant Pot Minestrone Soup is a full meal in a bowl. It’s loaded with fiber, protein, carbs and tons of nutrients. It’s basically a bowl of magical goodness!
Nothing is worse than coming home hungry and having to wait and wait while dinner cooks. The longest part of this recipe will be waiting for the Instant Pot to come up to pressure, but even that won’t take too long.
Even the most inexperienced cooks will have success with this recipe and it’s easy enough for older kids who are wanting to help out in the kitchen. This will be a dinner the whole family will love.
Why Make This Recipe
- Under 30 Minutes – Get dinner done fast!
- Better than Takeout – Everyone loves the Olive Garden, but even if you only get soup and salad, the cost adds up quickly. This soup is better than the restaurant version.
- Flexible – Easily substitute various beans and veggies to make use of what you have on hand or to repurpose leftovers.
Ingredient Notes
- Stock – Use chicken, beef, or veggie stock or use water and a bouillon cube.
- Veggies – We’re using carrots and potatoes for the fresh veggies, but you can swap out for what you have on hand.
- Whole Fire Roasted Tomatoes – The smoky flavor of fire-roasted tomatoes is delicious but regular tomatoes will work as well.
- Beans – Kidney beans are a favorite in Minestrone but use what you have on hand.
- Seasonings – Garlic powder, onion powder, Italian seasoning, and salt and pepper make this minestrone soup super flavorful.
- Pasta – Just toss in your favorite dried pasta. Shorter pasta works great.
- Fresh Parsley – Adds a bright finish to the dish.
- Parmesan – A sprinkle of parmesan adds a little touch of creaminess to the soup and looks pretty too.
How To Make Instant Pot Minestrone Soup
Get full ingredients list and instructions from the recipe card below.
- Peel and chop the carrots and potatoes.
- Add all of the ingredients to the Instant Pot insert.
- Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 5 minutes. When done, perform a quick pressure release.
- Serve in bowls and garnish with parsley and parmesan.
Note: The cooking time listed does not account for the time that it takes for the Instant Pot to come up to pressure, or for the pressure to release.
Tips For Success
- Chop the veggies into a small dice so they cook evenly and are easy to eat.
- Make sure all of the pasta is submerged under the stock so that it cooks through.
- If you plan to have leftovers or want to freeze this recipe, cook the pasta separately and add the cooked pasta to the soup just before serving.
Variations
- Swap Veggies – Carrots and potatoes are very common in Minestrone soup but use what you have on hand. Try chopped zucchini, corn, broccoli, celery, or leafy greens like spinach or kale.
- Add Meat – You can add meat to this recipe. You may wish to brown it first by using the sauté function on your instant pot. Then continue with the recipe as written.
Budget-Friendly Tips
- Use What You Have On Hand – Most veggies work well in this recipe, so use what you have on hand. The pasta and the beans are also easily exchanged so shop your pantry.
- Plan for Leftovers – Leftover soup is a great lunch option.
Make Ahead And Storage
- Prep Ahead – For even faster prep, pre-chop all of the veggies and store them in bags in the fridge.
- Store – This soup can be stored in the fridge for up to 5 days.
- Freeze – Leave out the pasta and allow the soup to cool completely. Scoop into freezer bags, squeeze out extra air, seal and freeze for up to 6 months.
- Thaw – Defrost bags overnight in the fridge.
- Reheat – Warm on the stove and bring to a simmer. Add the pasta and cook until al dente before serving.
FAQs
To make this on the stovetop, add all of the ingredients except the pasta to a large stockpot. Bring the soup to a simmer and cook until the onion, carrots, and potatoes are tender. Then add the pasta and cook until al dente before serving.
If you prepare this recipe using veggie stock and leave out the parmesan cheese, this is a great vegan meal that’s perfect for everybody.
More Recipes You May Like
- Instant Pot Chicken Tortellini Soup.
- Instant Pot Asparagus Soup.
- Baked Feta Pasta.
- Instant Pot Chicken Parmesan.
Weight Watchers Points
There is just 1 Blue Plan SmartPoint in one serving of this.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
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Get The Minestrone Soup Instant Pot Recipe:
Dump And Start Instant Pot Minestrone Soup
Ingredients
- 5 cups (1.18L) stock
- 1 carrot chopped
- 1 large potato cut into small cubes
- 32 ounces (900g), 1 can of whole fire roasted tomatoes
- 15 ounces (425g), 1 can of kidney beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ⅔ cup (67g) uncooked pasta
- salt and pepper to taste
- chopped parsley and parmesan cheese for garnish
Instructions
- Add the stock into the Instant Pot insert, followed by the rest of the ingredients.
- Place the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 5 minutes. When done, perform a quick pressure release.
- Ladle into bowls, then top with parsley, Parmesan cheese, and serve.
Notes
- Chop the veggies into a small dice so they cook evenly and are easy to eat.
- Make sure all of the pasta is submerged under the stock so that it cooks through.
- If you plan to have leftovers or want to freeze this recipe, cook the pasta separately and add the cooked pasta to the soup just before serving.
- Cooking time does not account for the time that it takes for the Instant Pot to come up to pressure or for the pressure to release.
- There is just 1 Blue Plan SmartPoint in one serving of this.
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