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

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
My, oh my! Absolutely loved this, my wife did as well. The wine really makes the roux something special. 4 thumbs up. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Rich and delicious... also quick to make! Read More
Rating: 5 stars
My, oh my! Absolutely loved this, my wife did as well. The wine really makes the roux something special. 4 thumbs up. Read More
Rating: 4 stars
Delish and so easy to make! I made a little change replaced 2 cups of tomato sauce with 2 cups of diced tomatoes and it worked out very well! Read More
Rating: 5 stars
Most delicious version of this I’ve tried, no modifications! Read More
Rating: 4 stars
Great recipe for the Instant Pot! And I am rating this initially on as it was written... I was looking for more of a thick "stew" and modified as needed. So let me first speak on the original recipe... VERY quick & easy! I needed to make a meal that would allow working late for the entire week- one pot charm is what this is all about! But dwindle down the basil measurement. 2 Tbsp is overkill! One does well in accordance with the oregano. And definitely add salt/pepper at the END! The broth adds enough salt as it is. But the one downfall I had l which is why the rating is 4 stars- WAY too much contents for the standard pot size to handle on pressure cooking and WAY too "watery" with the liquid content at the end. This is why I ended up modifying. I got the "BURN" warning after 4 minutes of the pressure cook. You need the larger size Instant Pot to cater to this recipe. The pot will become too "full" to pressure cook as written if you have a smaller version than the maximum size (I have the 6 quart- this recipe needs an 8 quart). Half the recipe if you have less than an 8 quart. With discovering the results I modified this to add in: 1 can corn 1 diced large russet potato 1 can green peas and 1/2 a green bell pepper diced. I also only used 3/4 of the amount of broth called for and used 1.5 lbs of ground beef. Then increased the pasta shells to about 1 cup to accommodate the excess liquid content. Great base! I just prefer more of a thick stew- and the recipe n Read More