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Instant Pot Minestrone

This Instant Pot Minestrone recipe delivers a hearty, flavorful soup in under an hour. It combines sautéed aromatics and fresh vegetables with broth and Italian seasonings, pressure cooked to perfection. Macaroni, beans, corn, and spinach are stirred in at the end for a complete, comforting meal. Ideal for a quick, nutritious lunch or dinner.
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Total Time 55 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1758 kcal

Equipment

  • 1 Instant Pot Or any electric pressure cooker
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups
  • 1 Wooden Spoon or Silicone Spatula For sautéing and stirring

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 packet Italian dressing and seasoning mix
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.125 teaspoon celery seed
  • 3 tomatoes diced
  • 3 carrots chopped
  • 1 zucchini chopped
  • 1 32 fluid ounce container vegetable broth
  • 1 cup uncooked elbow macaroni
  • 1 15.5 ounce can white beans, drained
  • 1 15.25 ounce can corn, undrained
  • 1 5 ounce package spinach, chopped
  • 1 tablespoon grated Parmesan cheese or to taste

Instructions
 

  • Set the Instant Pot to "Sauté" mode. Add olive oil, then sauté diced onion until softened, about 3-5 minutes.
  • Stir in minced garlic, Italian dressing mix, dried oregano, dried basil, and celery seed. Cook for 1 minute until fragrant.
  • Add diced tomatoes, chopped carrots, chopped zucchini, and vegetable broth to the pot. Stir to combine.
  • Secure the lid, set the vent to "Sealing," and pressure cook on "Manual" or "High Pressure" for 7 minutes.
  • Once cooking is complete, perform a quick release of pressure, then carefully open the lid.
  • Add uncooked elbow macaroni, drained white beans, and undrained corn to the pot.
  • Select "Sauté" again and simmer, stirring occasionally, until the macaroni is cooked al dente, about 5-8 minutes.
  • Stir in the chopped spinach until it is just wilted, about 1-2 minutes.
  • Taste and adjust seasonings as needed.
  • Ladle into bowls and serve hot, garnished with grated Parmesan cheese.

Notes

For optimal flavor, consider using fresh herbs like basil and oregano instead of dried, or supplement with a bouquet garni during pressure cooking. To prevent mushy pasta, add the macaroni after the main pressure cooking cycle, then use the sauté function to simmer until al dente. This also ensures vegetables like zucchini and spinach retain better texture. A splash of good quality balsamic vinegar or a squeeze of lemon juice at the end can brighten the flavors. Always ensure uniform vegetable cuts for even cooking. Garnish with a generous sprinkle of fresh Parmesan and a drizzle of extra virgin olive oil for presentation and richness.