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Instant Pot Minestrone Soup Recipe

Love a delicious and hearty vegetable soup? Yes, you can have both hearty and veggies, especially with this easy and flavorful Instant Pot minestrone soup!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Soup
Cuisine: American
Keyword: Best Soup Recipe, Instant Pot soup, Instant pot soup recipe, minestrone soup
Servings: 10
Calories: 382kcal


  • Instant Pot
  • Wooden Spoon


  • 1 pound hamburger
  • 1 onion diced
  • 1 zucchini diced
  • 2 celery stalks sliced
  • 3 russet potatoes peeled and cubed
  • 2 cups sliced carrots
  • 1 teaspoon minced garlic
  • 14.5 ounces diced tomatoes 1 can, do not drain
  • 1 Tablespoon Italian Seasoning
  • 3 cups tomato juice
  • 15 ounces dark red kidney beans 1 can, drained and rinsed
  • 15.5 ounces cannellini beans 1 can, drained and rinsed
  • 14.5 ounces cut green beans 1 can, drained
  • 1 cup ditalini pasta
  • 4 cups beef broth divided
  • salt and pepper, to taste


  • Add ground hamburger into the instant pot and push the SAUTE button. Brown the hamburger for 2 minutes and then add in the chopped onion. Finish cooking the hamburger and onion together until the meat is cooked through. Drain the grease well.
  • Add in zucchini, celery, potatoes, and carrots and stir into the meat mixture.
  • Then add in the garlic and tomatoes with liquid. The instant pot is still on SAUTE, so you will need the liquid from the tomatoes.
  • Next add in the Italian Seasoning, tomato juice, kidney beans, cannellini beans, and green beans. Stir together gently because the instant pot is getting full.
  • Add in the pasta and 2 cups of beef broth. Then give the soup another gentle stir.
  • Place the lid on the instant pot and place the valve to SEALING.
  • Push CANCEL to end the saute cooking. Then push MANUAL or PRESSURE COOK. Set the cook time for 6 minutes.
  • When cook time is done, let it set for about 10 minutes for a natural release. Then turn the valve to VENTING for the remainder of the pressure to release.
  • When it is done venting, remove the lid and stir gently.
  • Add 2 more cups of beef broth for the soup consistency you like.
  • Add salt and pepper to taste.


How to turn this into a freezer meal:
Cook the ground beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container. Dump in the zucchini, celery, potatoes, carrots, garlic, tomatoes, Italian seasoning, tomato juice, all the beans, and pasta. . Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days. When ready to eat, remove bag from the frozen soup (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag). Place the frozen chunk of soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit). Add 2 cups beef broth your Instant Pot. Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes. When the timer is finished, let the soup do a natural release (this will take about 20 minutes). Remove the lid and add up to 2 more cups of beef broth (depending on the consistency you like). Add salt and pepper to taste.


Calories: 382kcal | Carbohydrates: 75g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 813mg | Potassium: 1065mg | Fiber: 11g | Sugar: 10g | Vitamin A: 4710IU | Vitamin C: 36mg | Calcium: 179mg | Iron: 8mg