Instant Pot Minestrone Soup Recipe

A classic vegetarian soup.

"This is a great winter time soup with lots of veggies. I added potatoes and cauliflower which I thought were a yummy addition. I had to make it without zucchini to keep the family happy. :)"

- Kara

• olive oil • yellow onion • celery • carrots • salt • black pepper • garlic • tomato paste • chicken broth


Watch the video tutorial for full step-by-step instructions!


Chock full of nutritious and tasty vegetables, kidney beans, and pasta, this hearty Instant Pot minestrone soup can be made in less than an hour. Perfect on a cold winter's night.

Heat 6-quart Instant Pot to “saute.” Add olive oil, onion, celery, carrots, salt, and pepper. Cook, stirring frequently, until onions are translucent, 3-4 minutes.


Add garlic and cook, stirring, for another minute or until fragrant. Add tomato paste and stir, coating all vegetables in tomato paste.


Add broth, canned tomatoes, zucchini, oregano, basil, thyme, bay leaf, and red pepper flakes.


Secure lid and make sure valve is turned to “seal.” Set on “pressure cook” or “manual” (depending on which model you have), high pressure for 2 minutes.


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