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top down view of the finished instant pot minestrone recipe

Dump And Start Instant Pot Minestrone Soup

Instant Pot Minestrone is loaded with fresh veggies, beans, and pasta for a healthy, filling meal. It’s the perfect dump-and-start soup.
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Course: Dinner, lunch
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 263kcal


  • 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
  • cup (67g) uncooked pasta
  • salt and pepper to taste
  • chopped parsley and parmesan cheese for garnish


  • 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.


  • 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.


Calories: 263kcal | Carbohydrates: 54g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 1805mg | Potassium: 588mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4118IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 3mg