Instant Pot Italian Minestrone Soup Recipe

I’m having so much fun converting my recipes into Instant Pot friendly recipes.

This Italian Minestrone Soup is so healthy and easy to make.

It’s a perfect recipe to use up any vegetables you have from your garden. Especially zucchini. Everyone has a ton of zucchini this time of year.

This recipe is packed full of vegetables. It’s a light and healthy option for lunch or dinner.

I love to make a large batch so I can eat it for lunch for a few days. But this soup is so good, there are usually not any leftovers because my kids scarf it down.

I love using my Instant Pot. If you are still thinking about buying one, just do it! You’ll love it.

You get crock pot results in a fraction of the time. The nice thing about using a crock pot is that you can throw everything in and forget about it. But if you forget to throw everything in in the morning, you will need to come up with a different plan for dinner that night. Unless you have an Instant Pot. With an Instant Pot you can throw everything into the pot and it’s done in less than 30 minutes.

You can buy the Instant Pot here through Amazon Prime. (affiliate)

So let’s get on with the delicious recipe! Your kids will love this soup. We serve it with garlic bread and it fills everyone up.

Here is an easy to follow video I made for you. The recipe is listed below.

Instant Pot Italian Minestrone Soup

Makes about 8 large bowls of soup or almost 6 quarts

• 1/2 Yellow Onion Diced
• 1 Cup Fresh or Frozen Green Beans
• 2 Cups Peeled and Sliced Carrots
• 2 Cups Chopped Zucchini
• 2 Cans (14.5 oz each) Petite Diced Tomatoes
• 1 Can (14.5 oz) Light Red Kidney Beans
• 4 Cups Chicken Broth
• 2 Cups Water
• 4 teaspoons Italian Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Cups Uncooked Small Shell Pasta
• Grated Parmesan Cheese

1. Add the first 10 ingredients to the Instant Pot (everything but the pasta and the cheese).
2. Put the Instant Pot lid on and turn the vent to seal.
3. Press the soup button and change the time to 8 minutes.
4. Cook the 2 cups of small shell pasta according to package directions. (I cook the pasta separately because I don’t want it to get overcooked in the Instant Pot. Even when I store the leftovers, I store them separately so the pasta doesn’t get slimy.)
5. When the Instant Pot is done cooking do a quick release by turning the knob on the lid to vent.
6. When it’s done venting remove lid and stir.
7. Serve with Parmesan Cheese on top. Enjoy!

Here is a printable version for your recipes!

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Instant Pot Italian Minestrone Soup Recipe

Ingredients

• 1/2 Yellow Onion Diced
• 1 Cup Fresh or Frozen Green Beans
• 2 Cups Peeled and Sliced Carrots
• 2 Cups Chopped Zucchini
• 2 Cans (14.5 oz each) Petite Diced Tomatoes
• 4 Cups Chicken Broth
• 2 Cups Water
• 4 teaspoons Italian Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Cups Uncooked Small Shell Pasta
• Grated Parmesan Cheese

Instructions

1. Add the first 10 ingredients to the Instant Pot (everything but the pasta and the cheese).
2. Put the Instant Pot lid on and turn the vent to seal. 
3. Press the soup button and change the time to 8 minutes.
4. Cook the 2 cups of small shell pasta according to package directions. (I cook the pasta separately because I don't want it to get overcooked in the Instant Pot. Even when I store the leftovers, I store them separately so the pasta doesn't get slimy.)
5. When the Instant Pot is done cooking do a quick release by turning the knob on the lid to vent. 
6. When it's done venting remove lid and stir.
7. Serve with Parmesan Cheese on top. Enjoy!

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