Instant Pot Vegan Minestrone Soup

food by joe recipe vegan vegetarian instant pot minestrone soup

Healthy comfort food! Vegan minestrone soup cooks in minutes in the instant pot. Rainy day or everyday recipe! Try it for dinner tonight!


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 large celery stalk, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 32-oz can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup dry uncooked small shell pasta (or ditalini pasta)
  • 1 medium zucchini, sliced
  • 1/2 cup kidney beans, drained and rinsed
  • 1/2 cup cannellini beans, drained and rinsed
  • 2 cups chopped kale or baby spinach leaves
  • 1 teaspoon balsamic vinegar
  • Fresh chopped parsley



  1. Set the instant pot to SAUTE, add the oil to the pot and allow it to heat up until shimmery
  2. Add the onions & garlic and stir constantly for 2-3 minutes, until fragrant and slightly softened
  3. Add the carrots, celery, all the herbs, tomatoes, tomato paste, broth, water & dry pasta.Stir to combine
  4. Press CANCEL on the instant pot, secure the lid, and set to MANUAL on HIGH for 2 minutes – be sure that the valve is set to ‘sealing’
  5. Once theinstant pot has come to pressure and the 2 minutes have gone by, do a QUICK RELEASE to allow the pressure to fully release.
  6. Remove the lid and add the zucchini and beans & cook, stirring occasionally, for 5 minutes
  7. Add the kale to the pot and stir through. Cook 2-3 more minutes to wilt the kale
  8. Add the vinegar and taste for salt & pepper levels – add more if needed
  9. Serve with chopped parsley. Optionally, drizzle with olive oil and a sprinkle of parmesan cheese (note: the parmesan is not vegan!)