Instant pot minestrone soup is packed with vegetables and beans then topped with fresh parmesan cheese. This healthy instant pot vegetable soup recipe is a kid-friendly meal perfect any day of the week. Gluten-Free.
Instant Pot Minestrone Soup is here just in time for cool winter nights. This kid-friendly meatless veggie soup packs a variety of beans and vegetables into a delicious dinner meal.
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I don’t know about your family but mine loves to pour a warm bowl of soup and make crispy grilled cheese to enjoy for dinner during the winter season. This soup is everything (and more) to meet the needs of my family.
This recipe was inspired by my Crock Pot Minestrone Soup recipe. This recipe is prepped, cooked, and served in under 45 minutes. Perfect for those nights when you are craving soup but don’t have the time to wait for a slow cooker recipe to finish cooking.
How to Make
- Rinse dry beans and pick out any small stones or bad beans
- Add all ingredients into the instant pot, including the rind of parmesan cheese (saving the rest of the parmesan for after it’s cooked)
- Set to sealing. Pressure cook high for 45 minutes. Quick-release or natural release once cooked.
- Remove the parmesan cheese rind.
- Serve topped with freshly grated parmesan cheese.
Start by rinsing dry beans in a colander under running water. Make sure to pick out any small stones or bad beans.
Have you avoided dry beans in the past because you did not want to take the time to soak the beans before using them in a recipe? If so, then this is the recipe for you because there is no soaking required!
Next, add the spices to the Instant Pot.
- 1–2 tbsp minced garlic
- 1 bay leaf or 2 bay leaves
- 1 1/2 tsp. salt
- 1 tsp. onion powder
- 1/2 tsp. pepper
Keep in mind that this soup is for your family so feel free to swap the spices listed with your family favorites!
Next, add the vegetables to the Instant Pot.
PRO TIP: Add any other vegetables that you have on hand into the Instant Pot.
This is one of my favorite recipes to clean out my fridge with any extra vegetables that I have leftover from the week.
Then, pour the vegetable broth into the pressure cooker. Feel free to use chicken broth too if that is what you have in the pantry – save yourself a trip from the store 🙂
Time to add my favorite ingredient – the Parmesan rind! If you have not cooked with the parmesan rind before, you might be wondering the purpose of this ingredient.
The Parmesan rind adds a flavor to your soup that I believe you cannot get from any other ingredient. It will surprise you every time. Click to learn more about why you should add parmesan rind to homemade soup recipes.
Once all the ingredients are in the Instant Pot, set to sealing. Pressure cook for 45 minutes. Once cooked, quick or natural release.
PRO TIP: I prefer the quick release option for soups because it won’t overcook the vegetables. I am not a fan of mushy vegetables in my soup and I have found that using the quick release makes my vegetables and beans the perfect texture.
Once the pressure has been released, remove the parmesan rind and bay leaves from the pot. These two ingredients can be tossed & the soup can be stirred.
INSTANT POT MINESTRONE WITH PASTA
If you prefer pasta in your minestrone soup, this is the time to stir in your cooked pasta. I typically choose a small shell pasta if I add pasta to my soup.
FINALLY…serve the soup and top with fresh parmesan cheese if desired – ENJOY!
Looking for other instant pot recipes to try? Check out the list below to find your top favorites!
INSTANT POT RECIPES
- Instant Pot Chicken Stew
- Instant Pot Frozen Chicken Thighs
- Instant Pot Pulled Pork
- Instant Pot Ground Beef Stroganoff
- Instant Pot Colcannon
- Instant Pot Loaded Potato Soup
- Instant Pot Bone-In Chicken Thighs
If you’re looking for another veggie-packed recipe, try my Baked Veggie Nuggets!
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Instant Pot Minestrone Soup
- 16 ounce bag assorted dry beans, rinsed
- 2 (32) ounce cartons chicken or veggie broth ✅
- 29 ounce diced tomatoes with onions ✅
- 1 pound bag baby carrots, diced
- 4 stalks celery, diced
- 1-2 tablespoons minced garlic
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder ✅
- 1/2 teaspoon pepper
- 2-3 inch rind from the end of a block of fresh parmesan ✅
- Optional: Fresh parmesan ✅
- Add the ingredients to the instant pot. Add all ingredients into the instant pot, including the rind of parmesan cheese (saving the rest of the parmesan for after it's cooked).16 ounce bag assorted dry beans, rinsed, 2 (32) ounce cartons chicken or veggie broth, 29 ounce diced tomatoes with onions, 1 pound bag baby carrots, diced, 4 stalks celery, diced, 1-2 tablespoons minced garlic, 1 bay leaf, 1 1/2 teaspoons salt, 1 teaspoon onion powder, 1/2 teaspoon pepper, 2-3 inch rind from the end of a block of fresh parmesan
- ⭐️Cook. Set to sealing. Pressure cook high for 45 minutes. Quick release or natural release once cooked. Remove the paremsan cheese rind.
- Serve. Serve topped with fresh grated parmesan cheese.Optional: Fresh parmesan