Instant Pot: Hearty Minestrone Soup

September 30, 2026 1 Comment

LIVING IN CHICAGO, I KEEP SOUPS ON HAND YEAR ROUND.

Chicagoans, you know exactly what I’m talking about! Weather here changes on a dime with thunderstorms, lightning, and monsoon-like unexpected … but largely expected crazy bouts of showers. While some parts of the U.S. actually enjoy four seasons, I realized when I moved here from the East Coast in 1999 that Chicago is different despite the fact that the locals are in denial, or at least they’ve signed a silent pact to outwardly appear that way. I should know — I married one.

The winter is very long and spring is a blip. Whenever I question why I’m still wearing a winter coat in the early parts of what I used to consider summer (June),  my husband simply claims that 'this year is different'. After over two decades, I’ve realized that his response is actually a coping mechanism to justify the nutty Midwest weather. I'm only half joking. I've adjusted by keeping my soup habit going through July and often beyond. Sigh.

This minestrone has been on my mind for weeks and months, especially gazing at the large bag of beans sitting in the corner of my pantry. The first time I made it, I added way too much pasta, and it tasted more like overcooked pasta in broth, though it was still tasty. I realized I should add less pasta and add it at the very end to avoid overcooking. I also learned to make the most out of my 3-quart Instant Pot by adding just part of the water for cooking and then adding the rest post-pressure cooking. If you try to add it all at once you'll exceed the PC Max line, which can be dangerous as it does not leave enough room for the pressure to build during cooking.

If you are making this in a larger IP you can just add it all at one time. If making this on the stovetop just follow the steps below and simmer partially covered for about 60 minutes or more until all the beans soften, adding more water a cup at a time as needed. Then, turn the heat off, add the pasta, cover the pot and let it sit on the same burner as the directions call for below. And, even if you are already well into warmer weather, consider making this delicious soup not only as a meal, but as a morning starter (beans are a great way to start your day) or as an in-between meal snack that keeps you away from the junk.

They say some of the healthiest populations in the world keep a minestrone soup on hand for a daily dose of beans for the benefits from the fiber and protein. 

xoxo Anupy

Instant Pot: Hearty Minestrone Soup

Pressure Cooker Size: 3 quart or larger
Warm Up: 19 minutes
Cook: 40 minutes
Cool Down: 10 minutes natural release + manual release
TOTAL: 1 hour 9 minutes
Makes: 9 cups

Ingredients

• 1 cup dried mixed legumes (lentils, navy, pinto, kidney, chickpeas), picked over and washed
• 2 tablespoons olive oil
  
• 2 bay leaves
  
• 2 cloves garlic, minced
  
• 1 small onion, minced
  
• 1 large carrot, diced or sliced in rounds
  
• 3 celery stalks, sliced
  
• 1 small potato, peeled and diced
  
• 1 small zucchini, diced
  
• 1 teaspoon dried rosemary
  
• 1 teaspoon dried thyme
  
• 1 teaspoon red chile flakes
  
• 1 teaspoon ground black pepper
  
• 1 tablespoon plus 1 teaspoon salt
  
• 1 16 oz.-28 oz. can crushed tomatoes
  
• 5 cups water, divided
  
• ⅓ cup mini pasta shells or orzo
  

Instructions

1. Soak the legumes in hot, boiling water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water. I like to buy premixed dried beans and lentils. 
2. Select the SAUTE setting on your Instant Pot and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is warm, add the bay leaves, garlic, and onion. Stir and cook for 1 minute.
   
3. Add the carrot, celery, potato, and zucchini. Stir and cook for 1 minute. Add the rosemary, thyme, red chile flakes, black pepper, and salt. Stir and cook for 1 minute. Add the crushed tomato and stir and cook for 1 minute. The more pureed tomato you use, the less water you’ll need. Keep in mind you do need at least 1-2 cups of water in the Instant Pot for it to function properly. If you use just tomato, it can trigger a burn warning because it can caramelize on the bottom. Just do not forget the water!  
   
4. Press CANCEL. Add the drained legumes and only add the amount of water that will take the contents to the PC MAX line - no more. This will be about 3 cups of water (depending on how much crushed tomato you use). If you add the full 5 cups of water at this point, it will take you above the line, which is not safe - you need to leave enough room for the pressure to rise in the pot when cooking. Don’t worry, we will add in the remaining water later. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 40 minutes. 
   
5. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure. Press CANCEL, remove the lid, and add the remaining 2 cups of water and the pasta. Press SAUTE and adjust to LESS. Once the soup comes to a simmer, cook for 2 minutes. Press CANCEL again and cover the pot for another 2 minutes, so the warmth cooks the pasta. Remove and discard the bay leaves and serve piping hot.

Watch me make it

[[ recipeID=recipe-2mulojfdv, title=Instant Pot: Hearty Minestrone Soup ]]

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