Name: Instant Pot Vegetable Minestrone Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion; 2 cloves garlic, minced; 2 stalks celery, chopped; 2 carrots, chopped; 1 cup chopped cabbage; 2 cups sliced zucchini; 1/2 cup fresh cut green beans; 28 oz whole peeled tomatoes, chopped; 1/2 tsp salt; 1/2 tsp ground pepper; 64 oz chicken broth; 1/2 cup small shell pasta, uncooked

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Instant Pot minestrone soup is a great vegetable soup to warm you up and get in a variety of vegetables with great flavor. Perfect for a family dinner or when you’re feeling under the weather.

Vegetable soups are not only hearty, they’re so versatile. I love making vegetable soups because I can load them up with whatever vegetables I have on hand. In my opinion, whatever goes!

For this vegetable soup, I loaded my Instant Pot with fresh green beans, zucchini, cabbage, carrots, celery, onion and spinach. I also added some small shell pasta to bulk up the soup even more.

This soup came together lightening fast in the Instant Pot, and the vegetables were nice and soft like they had been simmering for hours.

Why you’ll love this recipe

Excellent way to use fresh vegetables
Made fast in the Instant Pot
Hearty, healthy soup
Great family meal

Ingredients

What you’ll need to make this recipe.

Yellow onion
Olive oil
Garlic
Carrots
Celery
Cabbage
Zucchini
Fresh green beans
Peeled tomatoes
Spinach
Salt
Ground pepper
Chicken broth
Small shell pasta

How to make this recipe

1 – Add olive oil to the Instant Pot. Turn on to sauté mode. Add onion and saute for 3-4 minutes. Add garlic and sauté for an additional minute.

2 – Add carrots, celery, cabbage, zucchini, green beans, tomatoes, salt, pepper, chicken broth and pasta to the Instant Pot. Stir to mix everything together.

3 – Lock the lid on the Instant Pot and point valve to seal. Cook on high pressure for 5 minutes. Once it’s done cooking, let the steam naturally release for 5 minutes, then quick release the remaining steam.

4 – Stir in the spinach. Add any additional salt and pepper to your preference.

How do I store my leftover vegetable soup?

Place the cooled soup in an airtight container and store in the refrigerator for 3-4 days.

Can I freeze my leftover vegetable soup?

Place cooled soup in freezer safe bags, lay flat to freeze. Stored properly, the soup will last up to 3 months in the freezer.

Please Note

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (approximately 2 cups): 146

Yield: 6 Servings