Instant Pot Minestrone Soup 3

Easy Instant Pot Minestrone Soup Recipe

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It’s soup season! This simple Instant Pot minestrone soup formula has gotten one of our preferred solid Instant Pot plans since it’s loaded with season. With three children and the two of us working all day we need all the assist we with canning get. Particularly with regards to making brisk and solid suppers. (initially distributed 7/17, subsidiary connections present)

Alright so we are somewhat fixated on our new 7 out of 1 gadget. It just makes my life so a lot simpler!

In all honesty my young ladies really incline toward vegetables over a plate of meat quickly, so they were all prepared to attempt this vegetable soup I made.

Instant Pot Minestrone Soup

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Recipe by temeculablogs Course: Soups, Entree, MainCuisine: ItalianDifficulty: Easy


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Instant Pot Minestrone Soup – Everyone’s favorite minestrone soup can be made in minutes right in your pressure cooker!


  • 1 can kidney beans drained

  • 1 can garbanzo beans drained

  • 32 oz chicken broth (for vegetarian just use vegetable broth, if you want a darker richer soup use beef broth)

  • 1/2 onion sliced or diced, your preference

  • 2 stalks celery diced

  • 3 carrots sliced thin into dials so they become soft, or thicker dials if you want them to stay a bit firm

  • 1 small zucchini cut into dials, I usually cut dials in half as well – the smaller the pcs. the softer they will be but zucchini cooks fast in the IP!

  • 1.5 c petite diced tomatoes

  • 1 c uncooked shell noodles


  • Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth, cans of drained beans, and uncooked noodles, stir gently and add any herbs/spices you’d like (I usually just add salt when it is done if I feel it needs a bit).
  • Close lid and and steam valve, set to pressure high, for 3 minutes.
  • Do a quick release.
  • Carefully lift lid and serve topped with shredded parmesan and parsley if desired.


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