Instant Pot Minestrone soup is perfect for weeknight dinners. Hearty, comforting and served with a drizzle of olive oil, parmesan cheese and toast this Italian soup is definitely a Dinner Winner!
Minestrone soup is one of my favorite soups to make so I decided to make its pressure cooker version as well.
So here it is: Pressure cooker minestrone soup ready in about 35 minutes including the passive time (needed for the pressure cooker to build up the pressure and release it)!
And here are more easy Instant Pot meals, in case you need some inspiration:
- Instant Pot Chicken Paprikash
- Instant Pot Chicken Curry
- Instant Pot Tortellini Soup
- Instant Pot Stuffed Cabbage Rolls
By the way, if you just have bought your first Instant Pot and are still unsure about some things, check out these instant pot tips. I found them pretty helpful.
What I love about Instant Pot minestrone soup
- Fast cooking – Electric pressure cooker reduces your cooking time significantly plus it’s almost hassle-free and 100% safe!
- Hearty and comfort meal – Packed with vegetables and protein this Instant pot minestrone soup should keep you full for a good while!
- Healthy lunch/dinner – There is nothing unhealthy about this soup. Lots of veggies, lots of flavors combined together create a delicious meal.
Ingredients needed to make Instant Pot minestrone soup:
- Olive Oil
- Savoy Cabbage
- Pureed Tomatoes
- Tinned Tomatoes
- Salt, Pepper, Bay leaf
- Vegetable Stock
- Fresh Basil
Now I highly suggest serving this soup with a generous drizzle of olive oil and grated Parmesan cheese. Olive oil is good for you anyways and a tablespoon (or two) of grated Parmesan is something this Italian soup can’t go without.
How to make Instant Pot minestrone soup
In the inner pot of your electric pressure cooker heat up the oil and add diced onion, celery and carrots in. Sauté for about 5 minutes before adding the cabbage in.
I always try to cut the cabbage thinly as it’s easier to eat. At this stage the inner pot will be pretty full so you will need to sauté everything for a further 4-5 minutes so you have space for the rest of the ingredients – the beans, tomatoes, seasoning, bay leaf, vegetable stock and basil.
Once everything is in, give it a good mix before you close and lock the lid.
Now it’s pretty straight forward – set the steam release to SEALING position. Press MANUAL and adjust the timer to 4 minutes and you can start prepping the table for dinner!
Remember: The pot always needs time to build and release its pressure so you need to count in this time too. In this case it’s about 10 minutes to build the pressure and 10 to release.
I highly recommend using all the ingredients to make this Instant Pot minestrone soup. They make the soup delicious and omitting some might lead to a lighter version of this soup.
That being said, I also used kale instead of savoy cabbage to make this soup. You can use it but I personally prefer the cabbage.
If you don’t have a bottle of extra virgin olive oil at home or you find it expensive, then it’s ok to use just ordinary olive oil. However, I do not recommend using any other oil as a substitution.
When it comes to carrots and celery, feel free to increase or decrease (slightly) their amounts.
White cannellini beans – use cooked ones here. This Instant Pot minestrone soup recipe will not work with raw beans. You would have to increase the overall cooking time but this can lead to overcooking other vegetables.
Looking for Easy Instant Pot Recipes? I have a few more recipes on my blog so check them out!
Want to see how to make Instant Pot Minestrone Soup? Watch the video!
Instant Pot Minestrone Soup
- 3 tablespoons Extra Virgin Olive Oil
- 1 Medium Onion
- 4 Carrots
- 4 Celery Stalks
- ½ Head Savoy Cabbage
- 1½ cup Cooked Cannellini Beans
- 1 can Tinned Tomatoes (14 ounces/400 ml)
- 1 can Pureed Tomatoes (14 ounces/400 ml)
- 2 Bay Leaves
- 1 teaspoon Salt
- A Pinch of Black Pepper
- 4 cups Vegetable Stock / Chicken Stock
- Parmesan Cheese , optional
- Press “SAUTE” function on your Instant Pot. Add olive oil. Throw in diced onion, diced carrots and celery. Saute for 5 minutes before adding shredded/sliced cabbage. Saute again until the cabbage has reduced its volume. Turn off the saute function by pressing the “CANCEL/KEEP WARM” button.
- Add the rest of the ingredients: cannellini beans, pureed tomatoes, canned tomatoes, salt, pepper, vegetable stock, bay leaves and fresh basil.
- Close and lock the lid. Turn the steam release to “SEALING”. Press “MANUAL” and adjust the timer to 4 minutes.
- When the cooking cycle is finished, wait 10 minutes before releasing the pressure manually.
- Serve with a drizzle of olive oil and grated Parmesan cheese.
- This recipe was made in a 6-quart/6-liter Instant Pot.
- The cooking time stated in the recipe does not include the time needed for the pot to come to the pressure and time needed for it to drop its pressure (count with an extra 20 minutes).
- This recipe yields 5 very generous portions (when eaten this as main).
- Serving this soup with a drizzle of olive oil and parmesan cheese is highly recommended.
- It’s important to use cooked beans here. If you want to use dried beans, you will have to increase the active cooking time as they won’t be soft in 4 minutes.