Introducing Instant Pot Minestrone Soup, a hearty blend of vegetables and beans, garnished with a generous sprinkle of fresh Parmesan cheese. This wholesome recipe for Instant Pot vegetable soup is not only nutritious but also a family-friendly option suitable for any day of the week. Plus, it’s gluten-free!
As the chilly winter nights approach, Minestrone Soup in the Instapot is your go-to comfort food. This meatless, kid-approved vegetable soup is brimming with an assortment of beans and vegetables, making it a delightful dinner choice.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Derived from my Crock Pot Minestrone Soup, this rendition is ready to be prepped, cooked, and savored in less than 45 minutes. Ideal for nights when your soup cravings strike, but you can’t spare the time to wait for a slow cooker to complete the process.
Table of Contents
Ingredients
- 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 ✅
How to Make
Begin by rinsing the dry beans thoroughly in a colander under running water, ensuring you remove any small stones or damaged beans.
If you’ve avoided using dry beans due to the time-consuming soaking process, you’re in luck—this recipe requires no soaking!
Next, introduce the following spices into the Instant Pot:
- 1–2 tablespoons of minced garlic
- 1 or 2 bay leaves
- 1 1/2 teaspoons of salt
- 1 teaspoon of onion powder
- 1/2 teaspoon of pepper
Remember, this soup is for your family, so don’t hesitate to swap these spices with your household’s favorites. Now, add the vegetables to the Instant Pot. As a pro tip, toss in any extra vegetables you have on hand—this recipe is perfect for clearing out your fridge of leftover veggies.
Now, pour in the vegetable broth, or if you prefer, chicken broth can be used as a pantry alternative to save you a trip to the store. Time to include my favorite ingredient—the Parmesan rind! If you haven’t cooked with Parmesan rind before, you might wonder about its purpose.
The Parmesan rind imparts a unique flavor to your soup that cannot be replicated by any other ingredient. It will pleasantly surprise you every time. Once all the ingredients are in the Instant Pot, set it to the sealing position, and pressure cook for 45 minutes. After cooking, you can choose between a quick or natural release.
Here’s a pro tip: Opt for the quick release method for soups to preserve the perfect texture of your vegetables and beans. I’m not a fan of mushy vegetables in my soup, and I’ve found that the quick release achieves just the right texture. Once the pressure has been fully released, remove the Parmesan rind and bay leaves, discard them, and give your soup a good stir.
Once all the ingredients are in the Instant Pot, set to sealing. Pressure cook for 45 minutes. Once cooked, quick or natural release.
Tips and Tricks
- Layer Ingredients Carefully: When adding the ingredients to your Instant Pot, consider layering them thoughtfully. Start with the dry beans, followed by the vegetables, spices, and finally the broth. This can help distribute flavors evenly.
- Rinse Beans Thoroughly: Ensure you rinse the assorted dry beans in a colander under running water, removing any small stones or damaged beans. This step is essential for clean, debris-free beans.
- Use the Parmesan Rind: Don’t skip the Parmesan cheese rind. It adds a unique depth of flavor to your soup. If you’re not familiar with using it, you’re in for a pleasant surprise.
- Adjust Seasoning: Feel free to adjust the seasoning to your taste. If you prefer more or less of any of the spices listed, customize the recipe to suit your palate.
- Quick Release vs. Natural Release: Consider using the quick release option for this soup if you prefer your vegetables and beans to have a firmer texture. This prevents overcooking and ensures your ingredients maintain their integrity.
- Safety First: Always follow safety precautions when using a pressure cooker like the Instant Pot. Ensure the sealing ring is properly in place, and never force the lid open if it’s stuck. Safety should be a priority.
- Top with Fresh Parmesan: The finishing touch of fresh grated Parmesan cheese just before serving adds a burst of flavor and a delightful creamy texture to your soup. Don’t skip this step if you’re a fan of cheese.
- Optional Additions: If you have other favorite ingredients or vegetables on hand, consider adding them to the Instant Pot. This recipe is versatile and a great way to use up leftover veggies from your fridge.
FAQ
Yes, you can use canned beans to save time. If using canned beans, rinse and drain them before adding to the Instant Pot. Adjust the cooking time accordingly to avoid overcooking.
If you don’t have a Parmesan cheese rind, you can still make the soup without it. It adds a unique flavor, but the soup will still be delicious without it.
The soup is pressure-cooked for 45 minutes in the Instant Pot. After cooking, you can choose between a quick release or natural release of pressure.
Absolutely! Feel free to add or substitute vegetables based on your preferences and what you have on hand. It’s a versatile recipe
Storage Instructions
After preparing the soup, allow it to cool to room temperature. Then, transfer it into airtight containers, ensuring that there’s some space at the top to accommodate any expansion as the soup freezes or chills. For short-term storage, keep it in the refrigerator, where it should remain fresh for 3-4 days.
If you plan to store it for longer, consider freezing it. Properly sealed, this soup can maintain its quality in the freezer for up to 3 months. When reheating, add a splash of broth or water if needed to achieve your preferred consistency. This way, you can enjoy the flavors of your homemade Minestrone Soup whenever you’re ready, whether for a quick weeknight dinner or a satisfying lunch.
Favorite 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
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 Recipe
Ingredients
- 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 ✅
Instructions
- 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
Notes
Optional:
Add cooked gluten-free pasta to the soup after it’s cooked. CCK 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.Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Trish says
Made this over the weekend and the flavor was just amazing. It was really easy to use those dried beans.