Instant Pot Minestrone Soup Recipe (Plus Free Tomatoes!)

INSTANT POT Soup Recipe |

Have you ever heard people say that soups taste better the day after? This is because giving the soup an extra day allows for all the flavors to really mix and meld together. One of the amazing things about the Instant Pot — it speeds up all of that waiting time for you! The high pressure cooking means you can throw all of your soup ingredients into the pot, walk away, and come back in minutes to perfectly seasoned Vegetarian Minestrone Soup.

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Instant Pot Vegetarian Minestrone Soup

YIELD: 4 servings

PREP TIME: 10 minutes

TOTAL TIME: 40 minutes


  • 2 Tablespoons olive oil
  • ½ yellow onion, diced
  • 1 Tablespoon garlic puree (2-3 cloves, chopped)
  • 1 medium zucchini, sliced and halved
  • ½ cup celery, sliced
  • 2 carrots, peeled and diced
  • 5-6 tomatoes, diced
  • 1 (15 oz) can kidney beans, drained
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1 Tablespoon Italian seasoning
  • 1 (15 oz) can garbanzo beans, drained
  • 3 cups baby spinach
  • ½ cup ditalini pasta
  • 2 Tablespoons fresh chopped parsley
  • ¼ cup grated parmesan (optional)


  1. Drizzle olive oil into Instant Pot. Add onion, garlic, zucchini, celery and carrots, saute until onions turn translucent, about 5 minutes.
  2. Add tomatoes, kidney beans, broth, salt and seasoning.
  3. Place lid on Instant Pot, set to “Soup” for 5 minutes. Once cycle completes, twist venting knob to “quick release”. Once floating valve settles, stir in garbanzo beans, spinach, pasta and parsley. Replace and reseal lid. Allow to sit for 10 minutes. Garnish with parmesan and parsley, if desired.


For Slow Cooker – Place all ingredients (except for pasta, parsley and parmesan) in slow cooker. Cook 6-8 hours on low, or 4-6 hours on high. Boil ditalini separately, according to package directions. Serve over cooked noodles, topped with parsley and parmesan.

For Oven – Not recommended for baking in the oven.

For Stovetop – Place all ingredients (except for parsley and parmesan) in a pot. Bring to a boil, cooking just until pasta is tender–about 10 minutes. Garnish with parmesan and parsley.