Pressure Cooker Garden Minestrone Soup

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Garden Minestrone Soup from Pressure Cooking Today

Fresh, healthy, and packed with flavor and veggies, this soup makes use of the bountiful fall gardens.

Fresh garden tomatoes have so much more flavor than the ones you buy in the store, and right now the tomatoes in my garden are finally starting to ripen. I decided to make a garden minestrone soup with fresh tomatoes from my garden and fresh corn from a nearby produce stand.

Garden Vegetables for Garden Minestrone Soup

Making Garden Minestrone Soup in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Garden Minestrone Soup!

I took this picture because the veggies looked so gorgeous, but also to show you what 3 pounds of tomatoes looks like. I used my digital scale to weight the tomatoes. If you don’t have a digital scale, think about buying one. They’re pretty inexpensive and I find myself using it more and more in the kitchen.

If you don’t have fresh corn available, just stir in frozen corn at the end along with the beans and spinach. You could also substitute two 14.5 ounce cans of diced tomatoes for the fresh tomatoes in the recipe, but if you have some garden fresh tomatoes still, whip up a pot of this flavorful, healthy soup.

Pressure Cooker (Instant Pot) Garden Minestrone Soup
Yield: 10 servings

Garden Minestrone Soup

Prep Time 15 minutes
Cook Time 4 minutes
Additional Time 10 minutes
Total Time 29 minutes


  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 small zucchini, chopped
  • 4 cloves garlic minced
  • 3 lbs. tomatoes, peeled, seeded and chopped
  • 2 (14.5 oz) cans chicken broth
  • 1 cup uncooked ditalini pasta
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 2 cups baby spinach
  • 1 14.5 ounce cans of kidney beans
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) grated Asiago cheese


Select Saute and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots, celery, corn, zucchini, and garlic. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and wait 5 minutes, then do a quick pressure release.

Add the spinach, beans, and basil. Taste and season with pepper and more salt if needed. Serve in individual bowls topped with cheese.


 You could substitute two 14.5 ounce cans of diced tomatoes for the fresh tomatoes in the recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 437mgCarbohydrates: 35gFiber: 6gSugar: 6gProtein: 12g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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originally published September 10, 2014 — last updated January 12, 2019
Categories: Soup