Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A hearty and delicious tomato-based soup rich with vegetables and beef. Cooked quickly in an Instant Pot® or pressure cooker. Just like my Nana would make! Top with grated Parmesan cheese.

Recipe Summary

25 mins
20 mins
5 mins
50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot®) set on Saute mode. Add beef; saute until browned on the outside, about 6 minutes. Remove from pot.

  • Heat remaining olive oil in the pressure cooker. Add onion, carrots, celery, and garlic. Saute until vegetables are softened, scraping the browned bits into the mixture. Turn off Saute mode.

  • Return beef and drippings to the pressure cooker. Add tomato sauce, broth, spinach, wine, pasta, green beans, basil, and oregano. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow about 8 minutes for pressure to build.

  • When timer is done, let minestrone sit, 1 to 2 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add black beans; season with salt and pepper.

Cook's Notes:

Use any cheap cut of beef/steak you prefer.

Substitute zucchini for the green beans, if desired.

You can use kale instead of baby spinach if you like.

Nutrition Facts

335 calories; protein 14.1g; carbohydrates 34.2g; fat 15.3g; cholesterol 25.5mg; sodium 1853.9mg. Full Nutrition