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
    9 cups (about 1.989 kg)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tsp (about 11 g)
  • Dried onion icon
    Dried onion
    ¼ cup (about 79.2 g)
  • Dried garlic icon
    Dried garlic
    2 tsp (about 10 g)
  • Italian herbs icon
    Italian herbs
    1 tbsp (about 5.55 g)
  • Dried celery icon
    Dried celery
    ¼ cup (about 60 g)
  • Dried carrot icon
    Dried carrot
    ¼ cup (about 60 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Sundried tomato icon
    Sundried tomato
    ¼ cup (about 27.6 g)
  • Dried kidney beans icon
    Dried kidney beans
    1 cup (about 184 g)
  • Orzo icon
    ½ cup (about 43.2 g)
  • Dried kale chips icon
    Dried kale chips
    ¾ cup (about 180 g)


  • 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. Release pressure -
  8. Then stir balsamic vinegar into the inner pot
  9. Serve
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