30-Minute Instant Pot Vegan Minestrone Soup Recipe

Close-up of hearty vegan minestrone soup made in the Instant Pot.

30-Minute Instant Pot Vegan Minestrone Soup Recipe

Vegan Minestrone Soup made in the Instant Pot is a cozy, hearty Italian classic that’s perfect for busy weeknights. Loaded with vegetables, tender beans, and pasta, this minestrone soup is a true dump-and-go recipe that comes together in under 30 minutes. It’s comforting, nourishing, and incredibly flavorful—everything you want in a one-pot soup recipe that’s easy to customize and great for meal prep.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 270.87kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

Ingredients

1 tablespoon olive oil
1 tablespoon garlic paste
½ onion
1 tablespoon dried oregano
½ teaspoon thyme
1 bay leaf
1 tablespoon dried red pepper flakes
2 cups mixed veggies - potato, zucchini, celery, red bell pepper, yellow squash
1 cup Canned Tomatoes with Basil, Garlic, Olive Oil & Sea Salt
1 tablespoon Tomato Paste
15.5 oz cannellini beans, rinsed and drained
1 cup uncooked elbow macaroni
5 cups water or vegetable broth
salt
1 teaspoon Black pepper
1 tablespoon red wine vinegar
1 cup baby spinach
¼ cup vegan shredded Parmesan

Instructions

Turn your Instant Pot to sauté mode. Add onions, garlic paste, oregano, thyme, red pepper flakes, and bay leaf. Sauté until the onions are soft and translucent, releasing their aroma.
Add all the chopped vegetables to the pot and stir to combine. Sauté for about 30 seconds to lightly soften them.
Stir in a can of Chopped Tomatoes with Basil, tomato paste, garlic, olive oil, and a pinch of sea salt. Mix well.
Add the drained and rinsed cannellini beans, stirring them into the vegetables and tomato base.
Add uncooked dry pasta directly to the pot and mix it with the vegetables and beans.
Pour in vegetable broth or water, season with salt and pepper, and stir. Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Perform a quick pressure release, then open and stir the soup.
Add the baby spinach to the hot soup and sauté for 3 minutes until wilted and well incorporated.
Finish by adding a splash of red wine vinegar and a sprinkle of vegan Parmesan cheese. Stir well and serve hot.

Notes

Instead of traditional pasta, you can use lentils, rice, quinoa, teff, or tortellini, and any leafy greens can replace the spinach. Likewise, any mini pasta or beans work perfectly, making it simple to customize.
If you don’t have red wine vinegar, balsamic vinegar is a great alternative.
If you’re using cooked pasta instead of dry, just add it at the end along with the greens to prevent overcooking.

Nutrition