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minestrone soup with cheese on top
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5 from 8 votes

Instant Pot Vegetarian Minestrone Soup

A delicious and hearty Instant Pot Vegetarian Minestrone Soup that can be a meal by itself with some bread on the side.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Italian
Diet: Vegetarian
Servings: 8 Servings
Calories: 195kcal


  • Instant Pot


  • 1 cup Onion chopped
  • 3 cloves Garlic finely minced
  • ½ cup Carrot chopped
  • 3 stalks Celery sliced
  • 1 Zucchini sliced
  • 28 oz Diced tomato Canned or diced fresh
  • 8 oz Tomato sauce
  • 1 ½ cups Fresh Spinach tightly packed
  • 14 oz Kidney beans canned or cooked
  • 14 oz Cannellini beans canned or cooked
  • 32 oz Vegetable Broth substitute with water, if needed
  • ½ cup Pasta
  • to taste Salt
  • to taste Black pepper
  • 1 tablespoon Italian Seasoning
  • 2 tablespoon Olive oil
  • to garnish Parmesan cheese to serve


  • Chop all the vegetables and have it ready.
  • Place the inner pot of the instant pot and turn it on saute mode.
  • When the pot displays 'Hot', add the olive oil.
  • Add the chopped onions and celery and mix well. Let them saute until lightly translucent (about 3 minutes).
  • Then add the garlic and saute for few seconds.
  • Now add the Chopped carrots and zucchini and saute them for couple of minutes.
  • Next add the diced tomato and tomato sauce and mix well.
  • Pour the vegetable broth along with the drained beans and mix well. Add the salt, pepper and the Italian seasoning and give it a good mix
  • Also add the pasta to the pot and mix.
    Note - This makes the pasta a little mushy and hence I prefer to cook the pasta separately and then add it to the soup at then end when adding the spinach.
  • Give it a good stir and turn off the pot. Place the lid of the Instant pot and place the vent on 'sealing' position.
  • Turn on the Instant pot on 'Manual' and set it for 4 minutes on high pressure.
  • Once the Instant pot turns off after finishing the cycle, do a quick release in 10 minutes.
  • Open the pot and add the washed spinach leaves to the soup. Also add the cooked pasta (if using). Mix it well and cover the pot again so that the spinach leaves wilts a little in the heat.
  • After about 5 minutes, open the pot and check for seasoning. Add more salt and pepper, if needed and serve hot sprinkled with freshly grated Parmesan cheese.



Calories: 195kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 745mg | Potassium: 690mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2471IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 4mg