Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Hearty Instant Pot Minestrone

Start to finish cook time: 30 minutes (7 prep, 5-8 saute, 25 pressurizing, 5 cook) 
Effort Level: Low     
Servings: 8

I eat some for lunch most days of the week, so I'm always looking for a new good soup recipe! Good vegetarian soups are usually very hard to find, this one really impressed me though! And it couldn't be easier. Literally chop everything and throw it in, let the pot do the rest. 

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from

  • 1 cup dried pasta (Penne or Medium Shells)
  • 3 cups spinach, roughly chopped
  • 15 oz can dark red kidney beans, drained & rinsed
  • 14.5 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 6 cups water
  • 6 tsp better than bullion or 6 chicken bullion cubs
  • 2 garlic cloves, finely chopped or pressed
  • 2 small zucchini, quartered 
  • 3 celery stalks, sliced into thin strips
  • 15 mini carrots, sliced into thin strips
  • 3/4 yellow onion, diced
  • 1 tbsp extra virgin olive oil
  • 1 1/4 tsp salt
  • 1/4 tsp garlic salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 or 1/2 Tony Chachere's® Original Creole Seasoning (optional, if you like spicy)

  1. Prep all your veggies as instructed above and set aside. 
  2. In a small bowl, measure out all your seasoning and set aside.
  3. Select high sauté for 12 minutes, you won't use all this time but I always set sauté to more time than you think you need so it doesn't shut off on you if you need a bit longer.
  4. Add oil, zucchini, celery, carrots, onions, and garlic into pot. Cook for 3-5 minutes, stirring frequently to prevent burning.
  5. Once the onions look like they are becoming translucent, you are ready to add all your tomatoes and kidney beans.
  6. Add the bowl of seasoning you prepared earlier and pasta, be sure mix.
  7. Then add spinach, but DO NOT stir once you add. You will want to leave it on the top.
  8. Seal lid and set to pressure cook for 5 minutes, it will take about 25 minutes before that to pressurize (this one takes a bit longer to build pressure). Make sure the steam vent is in the sealed position.
  9. Once it's done, quick release pressure and enjoy. I like to garnish with a bit of Parmesan cheese.

Add all seasoning to a bowl and set aside.
Chop veggies and set aside.
Sauce oil and veggies for 3 minutes.
Rough chop spinach.
Add kidney beans, all tomatoes, and pasta. Stir.
Add spinach on top and DONT stir. Seal lid and
pressure cook on high for 5 minutes. Quick release
when done.
Serve and garnish with parmesan. Enjoy.