Soup’s on with Instant Pot Minestrone Soup
Minestrone Soup is a classic hearty and comforting Italian soup. There are many variations of this soup. Minestrone Soup originally started as a strictly vegetarian dish from the Roman Kingdom times. As modern-day Italy evolved, so did the soup. Some serve minestrone soup with rice and/or pasta. Others add meat or animal-based stock. But the ingredients you will always find in minestrone soup are beans, onions, celery, carrots, and tomatoes. Except our Instant Pot Minestrone Soup.
We swapped out the beans for zucchini and used vegetable stock. These changes make this Instant Pot meal prep recipe vegan, gluten-free, Paleo, and Whole30 compliant. Same hearty and comforting traditional soup but with an MPOF spin. We can’t wait for you to try Instant Pot Minestrone Soup for lunch or dinner!
Bursting with classic minestrone flavor and Whole30 compliant, you’re sure to enjoy this satisfying soup!
How long will Instant Pot Minestrone Soup last for?
Your easy Instant Pot Minestrone Soup will last for 3 to 4 days. Be sure to refrigerate minestrone soup in an airtight glass container within two hours after cooking.
Can Instant Pot Minestrone Soup be frozen?
Yes, you can freeze Instant Pot Minestrone Soup. For long-lasting flavor, store the soup in containers or heavy-duty freezer bags. Frozen minestrone soup will keep its flavorful quality for up to 6 months, but is safe to eat beyond 6 months.
Instant Pot Minestrone Soup Ingredients:
- 2 Celery Stalks, diced
- 1 medium zucchini, diced
- 1 small White Onion, diced
- 1 Bunch Tuscan Kale, roughly chopped
- 1 medium Red Bell Pepper
- 28 oz. Canned Diced Tomatoes (including juice)
- 6 oz. Tomato Paste
- 6 cups Veggie Stock
- 2 cups Baby Carrots
- 4 Cloves Garlic, minced
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Italian Seasoning
- 1 teaspoon Ground Black Pepper
- ½ teaspoon red chili flakes
- ½ teaspoon Pink Himalayan Salt
How do you make Instant Pot Minestrone Soup?
This Instant Pot meal prep idea is super easy to make! Thanks to Instant Pot, this meal only takes 25 minutes.
The first step is to set your Instant Pot to “normal/sauté” mode. Add oil. Then sauté the celery, carrots, and onion for 2 minutes. After that, add red bell pepper, tomato paste, and garlic. Sauté for another 2 minutes. Once everything is sautéed and your mouth is watering from the aroma, add the remaining ingredients. Stir everything together, cover with a lid, and pressure cook for 10 minutes. When 10 minutes is up, finish your Minestrone Soup with a quick pressure release.
Grab yourself a bowl to try and store the rest for later!
How to portion Instant Pot Minestrone Soup?
Meal prepping Instant Pot Minestrone Soup is super easy. Simply store your Instant pot meal prep soup in a handy dandy meal prep container. You can use a single-compartment container or a two-compartment container. Use the two-compartment container if you want to serve salad or something else with your soup. This recipe yields 4 meals so you'll need at least four containers. Be sure the lid is on tight so you don't spill the soup while traveling or during storage.
More Instant Pot meal prep recipes:
We love Instant Pot because it makes meal prepping so easy! So don't be shy - give our Instant Pot meal prep recipes a try:
Instant Pot Roast with Mashed Potatoes
Instant Pot Chicken Enchilada Soup
Instant Pot Beef Barbacoa Meal Prep Bowls
Instant Pot Moroccan Chicken Meal Prep
For even more Instant Pot meal prep ideas, look here - 20+ Meal Prep Instant Pot Recipes
Other tips for making Instant Pot Minestrone Soup:
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If you don't have an Instant Pot, you can always cook your Minestrone Soup in a crockpot. We feature Instant Pot because it's quicker.
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Before cooking Minestrone Soup, review the Top 10 Instant Pot Mistakes – That You're Probably Making
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Cut carrots & celery into ½ inch thick pieces for optimal sautéing.
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Feel free to add pancetta and parmesan if your diet permits! You can also add beans and pasta for a heartier soup.
Ingredients
- 2 Celery Stalks diced
- 1 medium Zucchini diced
- 1 small White Onion diced
- 1 bunch Tuscan Kale roughly chopped
- 1 medium Red Bell Pepper
- 28 oz. Canned Diced Tomatoes including juice
- 6 oz. Tomato Paste
- 6 cups Veggie Stock
- 2 cups Baby Carrots
- 4 Cloves Garlic minced
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Italian Seasoning
- 1 teaspoon Ground Black Pepper
- ½ teaspoon red chili flakes
- ½ teaspoon Pink Himalayan Salt
Instructions
- Heat Instant Pot to sauté mode (normal) then add oil.
- Next, add celery, carrots, onion - stir and sauté for 2 minutes.
- Add red bell pepper, tomato paste, and garlic - stir and sauté 2 minutes.
- Add remaining ingredients, stir and Cover with lid then set to pressure cook mode for 10 minutes — finish with quick pressure release.
- Serve, store, and enjoy!
How many cups is each serving? I just made this and it smells amazing! I just want to be sure I am using large enough containers for storing. Thanks!
Hi Shawna,
We do not measure the final portions in cup sizes. We just take the total and divide by the number of servings to get the nutrition facts. If you measure it out, please let us know!