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Instant Pot Minestrone Soup |

Instant Pot Minestrone Soup

  • Author: Laura
  • Total Time: 21 minutes plus time to come to pressure
  • Yield: 5 servings 1x


  • 2 Tbsp olive oil
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1/2 medium red onion, diced
  • 2 small zucchini, diced
  • 3 cloves chopped garlic 
  • 2 (14.5 oz) cans petite diced tomatoes
  • 6 cups chicken and vegetable broth
  • 1 tsp dried oregano or 2 tsp fresh oregano
  • 1 tsp dried parsley or 2 tsp fresh parsley
  • 1/2 tsp salt
  • pepper to taste
  • 1 cup fideo pasta


  1. Turn the Instant Pot on to sauté, add in olive oil, carrots, celery, onion, and zucchini. Saute for about 3 minutes until tender. Add in garlic and cook for 1 minute.
  2. Turn off saute and add in the diced tomatoes, broth, oregano, parsley, salt, pepper, and Fideo pasta.
  3. Place on the lid and make sure the pressure valve is in the “sealing” position. Select “manual” and set to cook on “high” pressure for 1 minute.
  4. When done turn the pressure release valve to maually release the pressure. Makes 5 servings.


To cook on the stove top –

  1. In a stock pot,  and the olive oil, carrots, celery, onion, and zucchini. Sauté until tender. Add in the garlic and saute for 1 minute.
  2. Add in the tomatoes, broth, oregano, pasley, salt, and pepper. Bring to a boil.
  3. Add the Fideo pasta. Reduce to a simmer. Simmer for 8-10 minutes until pasta is tender.
  • Prep Time: 15 minutes
  • Cook Time: 6 minute plus time to come to pressure
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: minestrone, meatless, soup, Instant pot, pressure cooker

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