This super easy Instant Pot Vegetable Minestrone is the last Instant Pot Vegetable Stew recipe you’ll ever need. It’s packed with beans for protein, your favorite vegetables and it’s an easy recipe the whole family will love.
Instant Pot Vegetable Minestrone Tips
Let me start by saying that while this recipe was crafted for the instant pot, it’s just as easy to make this veggie stew in your slow cooker. You can also use any brand of electric pressure cooker.
Use any combination of vegetables you like, but I recommend you saute your vegetables in olive oil. You want to be sure you coat the bottom of the pot to avoid sticking. I find the inner pot that comes with the Instant Pot is prone to sticking.
Every good soup starts with chopped celery stalks and onion. It’s just the base of the flavors here so don’t skip it. You don’t need vegetable broth to make this recipe, but it would only add to the flavors, so don’t hesitate to use it. Beef broth or chicken broth would work great too!
Instant Pot recipes are really no different than recipes you’d make on the stove. The main thing with pressure cooking is that you have at least one cup of liquid involved (easy when it’s soup!), and that you cut the actual cooking time (doesn’t include rising to pressure) by about 40%. This is what everyone loves about the Instant Pot. It just feels like a major time saver.
I should also note that this soup is cooked at high pressure. Different models of the Instant Pot refer to this as high pressure or manual pressure. Those have a manual button. Just know that most things you’d ever cook are high pressure and manual is high pressure by default.
Other than starting your celery and onion in olive oil on the sauté setting, you’ll just add the remaining ingredients, set the pressure cook time and go. After that you’ll just wait for delicious pressure cooker vegetable soup in a fraction of the time.
Easy Instant Pot Vegetable Minestrone Substitutions and Additions
The best thing about this soup is that it is entirely adaptable to what you have on hand. I use carrots, peas, corn and zucchini, but you could add green beans, lima beans, okra, red potatoes, baby spinach or kale.
No crushed tomatoes? You can add tomato paste, tomato sauce or diced tomatoes. Bay leaves would be a nice touch as well. Just don’t forget to remove those before eating!
Looking to add more protein? Stew meat is a great addition here. Alternatively, if you want this to be an Instant Pot Vegan stew just leave out that parmesan rind.
If beans aren’t your green lentils or red lentils would be good. You could also just omit them and go crazier with the veg.
Here’s a link to my Instant Pot, which I love.
If you want to go the slow cooker route. This one is super affordable and reliable!
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This post was updated 2/5/23.
Easy Instant Pot Vegetable Minestrone
- 1 medium Zucchini Chopped into 1 inch Pieces
- 1 medium Onion Finely Chopped
- 3 stalks Celery Finely Chopped
- 3 cloves Garlic Finely Chopped
- 1 cup Frozen Mixed Vegetables I use Carrots, peas and corn.
- 2 cans Cannellini Beans 15 ounces each
- 28 ounces Crushed Tomatoes with Basil
- 14 ounces Water Simply refill tomato can halfway
- salt and pepper to taste
- 1 Parmesan Cheese Rind
- Parsley For Garnish
- 2 cups Small Pasta I use Ditalini or small shells. Optional.
- Chop up the zucchini, onion, celery and garlic. Turn the instant pot to saute. Drizzle a coating of olive oil into the bottom of the pot. Saute veggies and garlic for 5 minutes or until they just begin to soften.1 medium Zucchini, 1 medium Onion, 3 stalks Celery, 3 cloves Garlic
- Add in the frozen mixed vegetables, beans, tomatoes, water and parmesan rind. Salt and pepper everything and give it a stir. If you're using pasta, you're going to cook it according to package instructions and set it aside for when the soup is done. You'll simply serve some in each bowl and stir it together.1 cup Frozen Mixed Vegetables, 2 cans Cannellini Beans, 28 ounces Crushed Tomatoes with Basil, 14 ounces Water, 1 Parmesan Cheese Rind, 2 cups Small Pasta, salt and pepper
- Cook the soup on Manual High Pressure for 12 minutes. Allow a 5 minute natural release. Release the rest of the pressure, taste for seasonings and serve. This soup is delicious with extra parmesan cheese, parsley , and a nice piece of crusty bread.
- STOVE TOP INSTRUCTIONS: Follow all of the same instructions, but simmer the soup on low for about 30 minutes after tossing everything together instead of pressure cooking.
- SLOW COOKER INSTRUCTIONS: Put all of the ingredients into a slow cooker (except for Pasta) and slow cook on low for 6-7 hours.