Instant Pot Minestrone Soup

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recipe by Srividhya Gopalakrishnan

  • Time icon
    Total Time
    9hrs 0mins
  • Serves icon
  • Calories icon

Classic minestrone is a long-time favorite. My version doesn’t use canned beans or deviate much from traditional recipes, except in the reduced cooking time—thanks to the Instant Pot®. Loaded with beans, fresh vegetables, and pasta, this soup is perfect for lunch or dinner. MAKE IT GLUTEN-FREE: Pasta is a staple in traditional Minestrone recipes, but if you follow a Gluten-free diet, you can opt for a rice pasta or skip it altogether.

Inspired by:

recipe updated Apr 22, 2020


  • Shallot icon
    3 (126g)
  • Garlic clove icon
    Garlic clove
  • Zucchini icon
    1 (195g)
  • Carrot icon
    1 (50g)
  • Button mushroom icon
    Button mushroom
    5 (150g)
  • Dried kidney beans icon
    Dried kidney beans
    1 cup (184g)
  • Dried navy beans icon
    Dried navy beans
    about ½ cup (96g)
  • Water icon
    4 cups (960ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Kosher salt icon
    Kosher salt
    2 tsp (6g)
  • Fresh basil icon
    Fresh basil
    2 tsp (2g)
  • Dried basil icon
    Dried basil
    1 tsp (2g)
  • Dried oregano icon
    Dried oregano
    1 tsp (1g)
  • Black pepper icon
    Black pepper
    as needed
  • Vegetable broth icon
    Vegetable broth
    1 cup (221g)
  • Pasta shells icon
    Pasta shells
    1 cup (240g)


  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Colander
  • kCook icon Inner pot

Step preview

  1. Add dried kidney beans and dried navy beans to a clean large mixing bowl
  2. Cover with 2-3" of cold water
  3. Soak - approx 8 hr
  4. Drain
  5. Rinse
  6. Add water to the inner pot
  7. Transfer beans to inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 8 min
  10. Natural release - 5 min
  11. Quick release
  12. Cancel - Keep warm
  13. Drain beans into colander and reserve 1 cup of liquid
  14. Rinse and dry the inner pot
  15. Add extra virgin olive oil to the inner pot
  16. Pre-heat until hot - Sauté, Normal
  17. Then add shallot and garlic clove to the inner pot
  18. Sauté while stirring occasionally - approx 2 min
  19. Add zucchini, celery stalk, carrot and button mushroom to the inner pot
  20. Sauté while stirring occasionally - approx 1 min
  21. Add kosher salt, fresh basil, dried basil, dried oregano and black pepper to the inner pot
  22. Stir until just combined
  23. Add the reserved liquid
  24. Add vegetable broth to the inner pot
  25. Transfer beans to inner pot
  26. Cancel - Sauté
  27. Close and lock the lid and turn the steam release handle to Sealing
  28. Pressure cook - Soup, High, 20 min
  29. Cancel - Keep warm
  30. Natural release
  31. Add pasta shells and water to the inner pot
  32. Close and lock the lid and turn the steam release handle to Sealing
  33. Pressure cook - Manual, High, 5 min
  34. Quick release
  35. Stir fresh basil into the inner pot
  36. Serve hot
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