Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Minestrone Soup

Rated as 4.5 out of 5 Stars

"This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through."
Added to shopping list. Go to shopping list.


40 m servings 275
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

Nutrition Facts

Per Serving: 275 calories; 9.7 26.2 22.4 52 1331 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

This turned out great! I followed the recipe but added a cup of dry ditalini pasta. If I were to make it again, I’d add a can of diced tomatoes as well. Otherwise it was pretty tasty and easy to...

This soup was great. I did add 2 more cups of water, but other than that followed recipe exactly. Sent leftovers to my Mom and now she wants me to make a batch for her. Yummy.