Minestrone Soup (Instant Pot)

  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


A simple and delicious healthy instant pot minestrone soup packed with delicious veggies and filling beans then topped with fresh parmesan cheese.


  • 16 oz. bag assorted dry beans
  • (2) 32 oz. cartons chicken or veggie broth
  • 29 oz. diced tomatoes with onions
  • 1 lb. bag baby carrots, diced
  • 4 stalks celery, diced
  • 12 tbsp minced garlic
  • 1 bay leaf
  • 1 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  • 23 inch rind from the end of a block of fresh parmesan
  • Optional: Fresh parmesan


  1. Rinse dry beans and pick out any small stones or bad beans
  2. Add all ingredients into the instant pot, including the rind of parmesan cheese (saving the rest of the parmesan for after it’s cooked)
  3. Set to sealing. Pressure cook high for 45 minutes. Quick release or natural release once cooked.
  4. Remove the paremsan cheese rind.
  5. Serve topped with fresh grated parmesan cheese.



  • Add cooked pasta to the soup after it’s cooked
  • Add any other vegetables you have on hand