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Instant Pot Vegetable Soup With Pasta

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Instant Pot vegetable soup with pasta 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.

bowl of vegetable soup with a spoon

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.

For this Instant Pot vegetable soup with pasta, 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.

two bowls of vegetable soup with a spoon in the front bowl and the instant pot behind

Why you’ll love this recipe

  • Excellent way to use fresh vegetables and pasta
  • Made fast in the Instant Pot
  • Hearty, healthy soup
  • Great family meal
bowl of vegetable soup with a spoon sitting next to the bowl

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
two bowls of vegetable soup with a spoon on the table

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.

vegetable soup in the instant pot with a ladle scooping some of the soup

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.

two bowls of vegetable soup with a spoon on the table

Calories per serving (approximately 2 cups): 146

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

Yield: 6 Servings

Instant Pot Vegetable Soup With Pasta

bowl of vegetable soup with a spoon scooping some of the soup

Instant Pot vegetable soup with pasta 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.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon 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 ounce can whole peeled tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 64 ounces chicken broth
  • 1/2 cup small shell pasta, uncooked

Instructions

  1. Add olive oil to the Instant Pot. Turn on to sauté mode. Add onion and sauté 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. Enjoy!

Notes

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.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1271mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 6g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

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Ben M

Monday 30th of November 2020

This is such a simple recipe and it tastes great. We ate some of this right away and put the rest in the freezer for a future meal for my wife and I. This recipe is a great use for an Instant Pot and thanks for sharing.

simplylowcal

Monday 30th of November 2020

Thanks, Ben. I'm glad you enjoyed it. :)

Michelle

Monday 30th of November 2020

Soup in 30 minutes?! Love how quick and easy this is in the Instant pot!

simplylowcal

Monday 30th of November 2020

Thanks, Michelle!

Dannii

Monday 30th of November 2020

I am always looking for new ways to my instant pot and this looks hearty and delicious.

simplylowcal

Monday 30th of November 2020

Thanks, Dannii!

Angela

Monday 30th of November 2020

Minestrone is one of my favorite soups. I love to make a big batch on the weekend and eat it all week. This recipe is wonderful made in the instant pot.

simplylowcal

Monday 30th of November 2020

Thanks, Angela. :)

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