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5 from 8 votes

Instant Pot Minestrone Soup

Step-by-Step Guide on how to make Instant Pot Minestrone Soup! Easy to make minestrone soup with healthy pantry ingredients. Wholesome Italian vegetable soup that's filling, refreshing, and budget-friendly.
Servings 6
Total Time 50 mins

Ingredients

Garnish

  • Freshly grated parmesan cheese
  • Fresh basil

Instructions

  • Saute Onions in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (takes roughly 8 minutes).
    Add 2 tbsp olive oil in Instant Pot. Ensure the whole bottom is covered with oil. Saute diced onion in Instant Pot for 2.5 to 3 minutes.
  • Saute Garlic, Herbs & Veggies in Instant Pot: Add minced garlic, 3 bay leaves, 1 tsp dried oregano, ½ tsp dried basil in Instant Pot, then saute for 30 seconds.
    Add in chopped celery, carrots, and Italian squash, then saute for 3 minutes.
  • Deglaze Instant Pot: Add 1 cup (250ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Minestrone Soup: Add 1 tsp fine salt and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix.
    Add in 1 cup (80g) Farfalle, drained beans, and drained potato cubes. Layer the crushed fire-roasted tomatoes on top of all the ingredients. Do not mix.
    With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then Natural Release for 10 minutes. Carefully & gradually release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully.
  • Add Spinach/Kale and Season (Optional): Bring the soup to a simmer with "Saute" function. Cook spinach or kale in Instant Pot.
    Kale: cook for roughly 3 to 4 minutes.
    Spinach: cook for roughly 1 to 2 minutes.
    Taste the minestrone soup, then season with salt if necessary. For Reference: We added 3 large pinches of salt to season our soup.
    Amy + Jacky's Tip! If your tomatoes are particularly acidic, you can add a bit of sugar to balance the flavors.
  • Garnish & Serve: Place your minestrone soup in a serving bowl. Then, garnish with freshly grated Parmesan cheese and basil leaves. Enjoy~

Notes

1. Preparing Potatoes: Submerge the potato cubes into cold water to keep them fresh. Just make sure to strain and drain them well before placing the potatoes in Instant Pot.
2. Tomato Quality: The quality of your tomatoes highly influence the minestrone soup's flavor profile. Different tomatoes will vary in taste, aroma, sweetness, acidity, or flavor development. So, make sure to balance your soup's flavors based on your tomatoes.
  • Acidic Tomatoes: balance the flavors with a bit of sugar.
  • Mild/Bland Tomatoes: add salt to bring out more flavors.
3. Fresh Herbs: If you have fresh herbs, feel free to use them for an extra boost of flavors & aroma.
4. Halving the Recipe: If you halve this recipe, increase the pressure cooking time to High Pressure for 2 minutes.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 359kcal

Nutrition

Calories: 359kcal | Carbohydrates: 65g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1440mg | Potassium: 1127mg | Fiber: 12g | Sugar: 10g | Vitamin A: 7246IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 5mg