Instant Pot Minestrone Soup Recipe (Vegan and Super simple) – Blondelish

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Full recipe:

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How to make minestrone soup simple – Best Tips & Tricks

As I said above, there are two simple ways of making minestrone soup:

1. In an Instant Pot
2. On the stove top

I’ve included both methods in the recipe below, but I will focus a bit more on the Instant Pot minestrone soup recipe because I think that cooking in an electric pressure cooker requires a bit more attention to details.

So let’s see…

1. How to make minestrone soup in an Instant Pot

The first and most important trick for making this Instant Pot minestrone soup recipe is to make sure you don’t add too much water or stock.

You need to fill it up just enough to cover the veggies. Keep in mind that there should be enough liquid to make a thick soup and cook the pasta.

If you add too much, the pot will take longer to reach the needed pressure and it will overcook the pasta.

The next important step is to release the pressure manually when cooking pasta in the Instant Pot. Turn the valve to VENT/VENTING as soon as the pot starts beeping.

If you let the multicooker to release the pressure automatically, it will take about 10-12 minutes until it’s safe to open the lid. During this time, the pasta will continue to cook and it will acquire overcooked.

Even if you release the pressure manually, some may still find the pasta a bit overcooked.

If this is the case, cook the soup without the pasta and then add it at the stop, press the SAUTE button and cook for an additional 6-7 minutes.

The tricks above are specific to the Instant Pot minestrone soup recipe. The following, are useful for both versions.

2. Adapt this vegan minestrone soup recipe to your taste

One of the best features of the vegan minestrone soup recipe is that there is no set recipe for it 🙂 .

Yep, you heard it right. You can be creative and use almost any kind of veggies you want, or have available. Personally, I love making this simple minestrone soup recipe with fresh seasonal veggies.

Another ingredient which can be replaced is pasta. If you want to make the soup low-calorie, you can use chopped potatoes and cauliflower instead of pasta.

Or, if important, you can use gluten-free pasta.

3. This simple minestrone soup recipe is perfect for meal-planning

Whether you make it on the stovetop or in an Instant Pot, minestrone soup is perfect for meal-planning. You can freeze it in ovenproof glass containers and reheat it whenever you need a fast bite. You can keep it frozen for up to 2-3 months.

It’s worth noting here that the pasta will acquire a bit mushy when reheated, so I suggest leaving it out if you want to freeze the soup. You can cook the pasta when you’re ready to serve and just add it to the soup after you reheat it.

I believe the two methods outlined above are the best and easiest ways of making this vegan minestrone soup recipe.

Out of them, the Instant Pot minestrone soup recipe is my absolute favorite. Not because it’s any different in terms of taste, but because it’s incredibly simple to make. And that really counts, especially when you need to feed a crowd.

Now tell me something. Which of the two is your favorite and why?
And which one do you think is the best Instant Pot soup recipe?

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