Name: Instant Pot Minestrone Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4-5 carrots, chopped; 4-5 celery stalks, chopped; ½ onion, chopped; 3 cloves garlic, minced; ½ head green cabbage, thinly sliced; ¼ cup DeLallo pesto; 1 (24-ounce) jar DeLallo marinara sauce; 3 cups water; 1 (14-ounce) can cannellini or navy beans, drained and rinsed; 1 cup uncooked bulgur; 1 teaspoon salt; 3 bay leaves; 2 teaspoons smoked paprika (optional); Chopped fresh parsley; Parmesan cheese for topping

Jump to Recipe

There’s just something incredibly comforting about a bowl of rich, hearty soup bubbling away with fresh vegetables and wholesome beans, and that’s exactly what you get with this Instant Pot Minestrone Soup. It’s an absolute lifesaver on busy days because it combines vibrant carrots, celery, and cabbage with the robust flavors of marinara, pesto, and smoked paprika, all mingling together quickly and beautifully in the Instant Pot. Whether you’re craving a cozy lunch or a satisfying dinner, this recipe hits all the right notes with a velvety texture and a bright burst of freshness from parsley and Parmesan. I can’t wait for you to try it and fall in love with how easy and delicious weeknight cooking can be!

Instant Pot Minestrone Soup Recipe - Recipe Image

Ingredients You’ll Need

Getting your ingredients ready for the Instant Pot Minestrone Soup is a breeze, but each one plays a crucial role in crafting that vibrant flavor and texture profile. From the crunch of fresh veggies to the creamy beans and the earthy notes from spices, these simple staples come together to create a soul-warming masterpiece.

Carrots (4-5, chopped): Bring a natural sweetness and a bit of color that brightens the soup.
Celery stalks (4-5, chopped): Add crunch and a subtle herbal note that balances the richness.
Half an onion (chopped): Provides a savory base that deepens the overall flavor.
Garlic (3 cloves, minced): Invigorates the soup with its aromatic sharpness.
Green cabbage (half head, thinly sliced): Lends a tender texture and earthiness that melds beautifully with the other veggies.
DeLallo pesto (1/4 cup): Injects a burst of herbaceous and nutty flavor for extra depth.
DeLallo marinara sauce (24 ounces): Acts as the tomatoey heart of the soup with herbs built in.
Cannellini or navy beans (14-ounce can): Add creamy protein and make the soup hearty and filling.
Water (3 cups): Creates the perfect broth consistency without diluting the flavors.
Salt (1 teaspoon): Enhances and rounds out every other ingredient.
Bay leaves (3): Infuse subtle, aromatic notes throughout the cooking process.
Smoked paprika (2 teaspoons, optional): Adds a gentle smoky warmth that makes the soup pop.
Uncooked bulgur (1 cup): Gives a lovely chewy bite and helps thicken the soup naturally.
Fresh parsley (chopped): Offers a bright, fresh garnish that lifts the flavors.
Parmesan cheese (for topping): Adds a salty, creamy finish that feels indulgent in every spoonful.

How to Make Instant Pot Minestrone Soup

Step 1: Add All Ingredients to the Instant Pot

Start by tossing carrots, celery, onion, garlic, cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika into your Instant Pot. This is where all those fresh and pantry staples begin their magic together, creating a complex, satisfying base that’s bursting with flavor.

Step 2: Pressure Cook on Soup Setting

Seal the lid and select the soup setting for 30 minutes. This hands-off cooking lets the flavors meld while you get a well-deserved break. The pressure cooking unlocks tense layers in every ingredient, softening the veggies and infusing the broth with deep richness.

Step 3: Quick Release and Remove Bay Leaves

When the timer beeps, carefully perform a quick release to let out the steam—watch out, it might take a few moments! Once safe to open, fish out the bay leaves. They’ve done their job perfectly by now, adding subtle herbal warmth to the soup without overpowering.

Step 4: Add Bulgur and Let It Cook

Next, stir in the uncooked bulgur. Pop the lid back on without sealing it tightly and allow the soup to sit so the bulgur steams and softens for about 20 minutes. You can add a splash more water if needed to keep the texture just right—chewy but tender is what you want here!

Step 5: Serve and Garnish

Your Instant Pot Minestrone Soup is ready to serve once the bulgur is perfectly tender. Ladle it into bowls and sprinkle generously with chopped fresh parsley and freshly grated Parmesan cheese to finish. Each spoonful should be bursting with layers of taste and texture—warm, hearty, and utterly comforting.

How to Serve Instant Pot Minestrone Soup

Garnishes

Fresh parsley and Parmesan cheese are classic toppers that add freshness and a savory richness, but don’t hesitate to experiment. A drizzle of good olive oil or a sprinkle of chili flakes can take your bowl from comforting to unforgettable in seconds.

Side Dishes

Serve this soup with crusty Italian bread or warm garlic toasts that are perfect for dunking. A simple mixed green salad on the side can balance the bowl’s heartiness if you want to keep things light but still feeling meal-worthy.

Creative Ways to Present

For a charming twist, try serving the soup in hollowed-out mini pumpkins or bread bowls during cooler months. Another fun idea is layering the finished soup over a bed of creamy polenta or soft-cooked grains for a rustic, soul-satisfying experience that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Instant Pot Minestrone Soup keeps wonderfully in the fridge for up to four days. Store it in an airtight container to maintain freshness and vibrant flavors—plus, the soup actually tastes even better the next day once the ingredients have had time to mingle.

Freezing

If you want to enjoy this soup later, freezing is a great option. Just portion it out into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. When you want a quick meal, just thaw overnight in the fridge before reheating.

Reheating

Reheat your soup gently on the stove over medium heat or in the microwave. Add a splash of water or broth if it thickens too much during storage. Stir well, heat thoroughly, then top with fresh parsley and Parmesan again for that just-made freshness.

FAQs

Can I use a different type of grain instead of bulgur?

Absolutely! While bulgur adds a nice texture, you can swap in quinoa, barley, or even small pasta like ditalini. Just adjust your cooking time and liquid accordingly to make sure the grain cooks properly without getting mushy.

Is the smoked paprika necessary?

The smoked paprika is optional but highly recommended if you want to add a cozy smoky depth that complements the pesto and marinara. If you don’t have it on hand, you can leave it out or substitute with a pinch of regular paprika and a tiny dash of cumin for warmth.

Can I make this soup vegan?

Yes! Simply omit the Parmesan cheese or replace it with a vegan alternative. The soup is naturally plant-based apart from the cheese, so it’s simple to adapt while still keeping all that delicious flavor.

How thick should the soup be when it’s done?

This minestrone is pleasantly thick and chunky thanks to bulgur and beans, but it shouldn’t be like a stew. The texture should be hearty yet spoonable, with plenty of broth to make every bite comforting and satisfying.

Can I cook this soup on the stove instead of an Instant Pot?

Definitely! Use a large pot and simmer the ingredients until the vegetables are tender, then add the bulgur and cook until done. It will take longer—about 45 minutes to an hour—but the flavors will still meld beautifully. Just keep an eye on the liquid levels as you cook.

Final Thoughts

This Instant Pot Minestrone Soup has quickly become one of my go-to meals when I want something fast, nourishing, and packed full of flavor without any fuss. It’s the perfect embodiment of home-cooked comfort that you can whip up anytime with pantry staples and fresh veggies. Once you try it, it might just become your favorite, too!

Instant Pot Minestrone Soup Recipe

★★★★★

5.1 from 26 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and flavorful Instant Pot Minestrone Soup packed with vegetables, beans, and bulgur, enhanced with marinara sauce and pesto for a comforting and nutritious meal that is quick and easy to prepare using a pressure cooker.

Instructions

Add All Ingredients: Place the chopped carrots, celery, onion, minced garlic, sliced cabbage, pesto, marinara sauce, drained beans, water, salt, bay leaves, and smoked paprika (if using) into the Instant Pot or pressure cooker.
Cook the Soup: Close the lid and set the Instant Pot to the soup setting for 30 minutes. Allow the soup to cook while you relax.
Release Pressure and Add Bulgur: After cooking, use the quick release method to let out the steam carefully. Remove the bay leaves from the pot.
Cook Bulgur: Add the uncooked bulgur to the pot, stir, then replace the lid. Let the soup sit with the bulgur for about 20 minutes to let the grain soften and absorb flavors. Add extra water if necessary to maintain desired consistency.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of Parmesan cheese. Enjoy the comforting flavors, and save leftovers for another delicious meal.

Notes

The smoked paprika adds a subtle smoky depth but can be omitted if you prefer a milder flavor.
You can substitute bulgur with another grain like quinoa or small pasta if desired.
If you do not have an Instant Pot, this soup can be made in a large pot on the stove, adjusting cook times accordingly.
Leftovers store well in the refrigerator for up to 4 days and the flavors deepen overnight.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: Italian