Instant Pot Tuscan Minestrone Soup

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This soup marries all of the classic minestrone ingredients into a single jar, making it a safe bet for gift giving. Everyone from the adventurous foodie to the older relatives who appreciate tradition will love it!

Inspired by:

recipe updated May 7, 2020


  • Vegetable broth icon
    Vegetable broth
    18 cups (3978g)
  • Balsamic vinegar icon
    Balsamic vinegar
    4 tsp (20ml)
  • Dried onion icon
    Dried onion
    about ¼ cup (79g)
  • Dried garlic icon
    Dried garlic
    2 tsp (10g)
  • Italian herbs icon
    Italian herbs
    1 tbsp (5g)
  • Dried celery icon
    Dried celery
    about ¼ cup (60g)
  • Dried carrot icon
    Dried carrot
    about ¼ cup (60g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Sundried tomato icon
    Sundried tomato
    about ¼ cup (28g)
  • Dried kidney beans icon
    Dried kidney beans
    1 cup (184g)
  • Orzo icon
    about ½ cup (43g)
  • Dried kale chips icon
    Dried kale chips
    about ¾ cup (180g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add dry ingredients to the inner pot
  2. Add vegetable broth to the inner pot
  3. Stir until combined
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 35 min
  6. Natural release - 5 min
  7. Quick release
  8. Stir balsamic vinegar into the inner pot
  9. Serve
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