Instant Pot Minestrone Soup Recipe

Love a delicious and hearty vegetable soup? Yes, you can have both hearty and veggies, especially with this easy and flavorful Instant Pot minestrone soup!

Every time I go to restaurants and they ask you soup or salad, most of the time (shhh don’t tell) I opt for soup, ESPECIALLY if they have minestrone soup. It is one of my all-time favorites and this recipe is no exception! 

You get all of the good things (protein and vegetables), plus a lot of flavor! I don’t even feel like I am eating healthy, and neither do my kids. That’s a silver lining all in itself, my kids love this Instant Pot soup recipe.

I also love to make this up because it is an easy Instant Pot recipe to make up. You could even turn this into a dump and go recipe if the beef and onions are already cooked. Talk about a fast weeknight dinner!

I also love our Instant Pot creamy chicken enchilada soup, Instant Pot loaded taco soup (taco Tuesday anyone?) recipes. Also, with a little delicious twist on a classic, our Instant Pot bacon tomato bisque soup is another crowd favorite. 

Everything you need to make this fantastic family dinner recipe is right here:

Healthy Instant Pot recipe ingredients:

  1. Hamburger meat (ground beef)
  2. Diced onion
  3. Diced zucchini
  4. Sliced celery
  5. Russet potatoes
  6. Sliced carrots
  7. Minced garlic
  8. Diced tomatoes 
  9. Italian seasoning
  10. Tomato juice
  11. Dark red kidney beans
  12. Cannellini Beans
  13. Cut green beans (can)
  14. Ditalini pasta
  15. Beef broth
  16. Salt
  17. Pepper

Items needed to prepare and serve the Instant Pot minestrone soup:

  • Instant Pot (THIS one has great features)
  • Colander
  • Knife
  • Cutting board (I love THESE easy to use and pop in the dishwasher!)
  • Ladle


Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Easy Instant Pot dinner minestrone soup style, how-to!

Before we begin, make sure to have all of your veggies cut up and ready to go! As well as all of the dark red kidney beans and cannellini bean drained and rinsed. 

Once all of that is completed get out your handy dandy Instant Pot, plug it in and press the “SAUTE” button.

You are going to put the hamburger meat into the Instant Pot and brown the meat for 2 minutes. Then, add in the chopped onion and finish browning the meat along with the onions.


After the hamburger is fully cooked, you need to get out your colander or strainer and drain the grease well. 

Once that is done, return the meat and onions to the Instant Pot along with adding in the zucchini and celery. 

Then add in potatoes and carrots, On top of all of that, pour in the diced tomatoes WITH THE LIQUID, as well as the minced garlic. At this point, the Instant Pot is still on saute so the liquid is needed from the can of tomatoes.

Next, add in the Italian seasoning, tomato juice, kidney beans, cannellini beans, and the can of drained green beans. 

Stir everything together carefully as the Instant Pot will be pretty full. 

Then, add in the pasta and the 2 cups of beef broth, and stir everything one last time. 

Now, place the lid on and turn it to lock it into place. Also, make sure the valve on the top is in the “SEALING” position. 

Press the “CANCEL” button to turn off the “SAUTE” function and then press the “MANUAL” or “PRESSURE COOK” button. Put the timer for 6 minutes.

After the timer runs out, let it naturally release for 10 minutes (aka let it sit there). Then, once 10 minutes is up, turn the valve to the “VENTING” position allowing the remaining pressure to release. 

Once the pin drops to indicate that all of the pressure has been released, remove the lid and stir everything again, gently. 

Now, add the remaining 2 cups of beef broth until you get the consistency that you link and then add in the salt and pepper to taste.

If you want to add a side to this amazing minestrone soup, why not try out these delicious looking copycat Olive Garden breadsticks by Handle the Heat, to finish the meal off and make you feel like you’re actually at Olive Garden!



Serves: 8-10

Instant Pot Minestrone Soup Recipe

15 minPrep Time

12 minCook Time

27 minTotal Time

Save RecipeSave Recipe


  • 1 pound hamburger
  • 1 onion (diced)
  • 1 zucchini (diced)
  • 2 stalks celery (sliced)
  • 3 Russet potatoes (peeled and cubed)
  • 2 cups sliced carrots
  • 1 teaspoon minced garlic
  • 1 (14.5 ounce) can diced tomatoes (do not drain)
  • 1 Tablespoon Italian Seasoning
  • 3 cups tomato juice
  • 1 (15 ounce) can Dark Red Kidney Beans (drained and rinsed)
  • 1 (15.5 ounce) can Cannellini Beans (drained and rinsed)
  • 1 (14.5 ounce) can cut green beans (drained)
  • 1 cup Ditalini pasta
  • 4 cups beef broth (divided)
  • Salt and Pepper, to taste


  1. Add ground hamburger into the instant pot and push the SAUTE button. Brown the hamburger for 2 minutes and then add in the chopped onion. Finish cooking the hamburger and onion together until the meat is cooked through. Drain the grease well.
  2. Add in zucchini, celery, potatoes, and carrots and stir into the meat mixture.
  3. Then add in the garlic and tomatoes with liquid. The instant pot is still on SAUTE, so you will need the liquid from the tomatoes.
  4. Next add in the Italian Seasoning, tomato juice, kidney beans, cannellini beans, and green beans. Stir together gently because the instant pot is getting full.
  5. Add in the pasta and 2 cups of beef broth. Then give the soup another gentle stir.
  6. Place the lid on the instant pot and place the valve to SEALING.
  7. Push CANCEL to end the saute cooking. Then push MANUAL or PRESSURE COOK. Set the cook time for 6 minutes.
  8. When cook time is done, let it set for about 10 minutes for a natural release. Then turn the valve to VENTING for the remainder of the pressure to release.
  9. When it is done venting, remove the lid and stir gently.
  10. Add 2 more cups of beef broth for the soup consistency you like.
  11. Add salt and pepper to taste.



2269 cal


40 g


376 g


110 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Be sure to not miss another recipe!

Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff

Print Friendly, PDF & Email

Comment on this Recipe

Leave a Comment