Instant Pot Minestrone Soup is fresh, healthy, and packed with beans, pasta, and garden produce like tomatoes, zucchini, and corn.
So this one-pot garden minestrone soup recipe is packed with fresh tomatoes from my vegetable garden and fresh corn from a nearby produce stand.
Fresh tomatoes have so much more flavor than store-bought, so the broth features whole, ripe tomatoes, sweet corn, zucchini, onions, and celery.
Update: I always look forward to the first minestrone soup from garden produce. We’ve updated the post to answer your most common questions and added a new how-to video to walk you through the process!
Making Garden Minestrone Soup in an Instant Pot
You’ll start by sautéing to soften the veggies first. Then, just add the remaining ingredients, seal up the lid, and walk away.
After a 4-minute cook time at high pressure and a 5-minute natural pressure release, the fresh Italian smells of minestrone will draw your crowd to the dinner table!
Add a dusting of your favorite cheese and a side of crusty bread, and you have a complete garden-fresh dinner.
How to Remove the Peel and Seeds from Fresh Tomatoes
I prefer to remove the tomato seeds and peels before adding the tomatoes to the pot.
Here is the best way to de-seed and peel fresh tomatoes:
- Bring a medium pot of water to a rapid boil on the stove.
- Score a small “X” on the bottom of each tomato with a paring knife.
- Submerge the tomatoes into the boiling water for 30 seconds.
- When you remove the tomato, the skin around your “X” should be peeling away slightly. Grab hold of the peel and the tomato skin should come right off.
- Then slice the tomato in half and easily scoop out the seeds.
Note: We’re posting a how-to video on Barbara Bakes in the next few weeks—we’ll link to it as soon as it’s up.
Can I Use Canned Tomatoes For Instant Pot Minestrone?
Yes! While I designed this recipe to make the most of fresh garden produce, there’s no reason not to make minestrone in your pressure cooker during cooler months of the year.
You can substitute the fresh tomatoes with two 14 ounce cans of diced tomatoes.
You can also substitute fresh corn with frozen if you’re making the minestrone out of season. Just add it in at the very end and allow to heat through before serving.
Tip: I often use add the frozen corn to individual bowls to cool down my kids’ soup more quickly. (Why won’t kids eat food when it’s warm?!) 😆
Can I Make A Double Batch?
If you have an 8-quart pressure cooker, this is a great big-batch recipe.
Simply double all of the ingredients and reduce the cook time to 2 minutes with a 10 minute natural pressure release.
Finish with a quick pressure release and serve it up!
Make-Ahead Instant Pot Minestrone Soup
You can easily make this summertime soup recipe ahead of time. It also freezes well.
🛑 If you’re planning to freeze your minestrone, I recommend cooking the pasta separately. (Cooked pasta can get mushy when frozen and reheated.)
If I’m making a big batch to freeze, I’ll cook the pasta on the stove while the soup cooks in the Instant Pot. Then freeze the cooked pasta in one zip-top bag or container and the soup in a separate container.
When you’re ready to serve the soup, combine the two to reheat. You can reheat the soup on your stove or back in the Instant Pot using the Sauté function until heated through.
More Pressure Cooker Soup Recipes
No matter the season, there are plenty of reasons to make healthy soups in your Instant Pot / pressure cooker. Here are more of the best Instant Pot soup recipes to try:
- Instant Pot Spicy Chicken Soup has just the right amount of kick, balanced by a generous sprinkle of shredded cheese.
- Instant Pot / Pressure Cooker Ribollita is another classic Italian soup with beans, vegetables and flavorful broth in the Instant Pot.
- Instant Pot Chicken Curry Soup from Paint the Chicken Red includes warming Indian flavors.
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- 1 tablespoon olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 large carrots, diced
- 1 stalk celery, diced
- 1 cup fresh corn kernels (about 2 ears)
- 1 small zucchini, chopped
- 3 pounds of tomatoes, peeled, seeded and chopped*
- 2 cans (14.5 ounces each) chicken broth
- 1 cup uncooked ditalini pasta
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cups baby spinach
- 1 can (14.5 ounces) of kidney beans, drained and rinsed
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) grated Asiago or Parmesan cheese
- Select Sauté 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, and zucchini. Keep stirring and cook for about 5 more minutes.
- Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock the lid in place, select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
- Add the spinach, beans, and basil. Taste and season with pepper and salt if needed.
- Serve in individual bowls topped with cheese.
*You can substitute two 14.5-ounce cans of diced tomatoes for the fresh tomatoes in the recipe.
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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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