Our Instant Pot Vegan Minestrone Soup Recipe – A One-Pot Classic

There’s a reason minestrone soup has stood the test of time. It’s nourishing, deeply comforting, and made from simple ingredients you probably already have in your pantry. 

This Instant Pot version keeps all the soul of the original while making it quicker and easier to prepare – no standing over the stove, and just one pot to clean.

With tender vegetables, beans, pasta, and rich tomato broth, this vegan minestrone is everything you want in a cozy, everyday meal. It’s ideal for busy weeknights, chilly weekends, or filling thermoses for lunch on the go.

Here’s how to make it.

Why This Vegan Minestrone Belongs in Your Regular Rotation

This is one of those soups that just fits into everyday life. It’s cooked entirely in the Instant Pot, so there’s no juggling multiple pans or hovering over the stove. 

You’ll use pantry staples and everyday vegetables – ingredients you likely already have on hand, which makes it a smart, budget-conscious choice for busy weeks.

Its gentle, familiar flavors make it a hit with kids and adults alike, and it’s the kind of meal that tastes even better the next day. 

Plus, it freezes well, so you can always keep a batch ready for a no-fuss lunch or dinner.

Ingredients for Classic Vegan Minestrone Soup

This version sticks to traditional ingredients for that familiar, homestyle flavor:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon thyme
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• 1 ½ cups green beans, trimmed and cut into bite-sized pieces
• 1 can (15 oz) diced tomatoes, with juice
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (elbow, shells, or ditalini)
• 2 cups baby spinach or chopped kale (optional)
• 1 tablespoon lemon juice (optional, for brightness)

Step-by-Step: How to Make Vegan Minestrone in the Instant Pot

Step 1: Sauté the vegetables

Set the Instant Pot to “Sauté.” Heat the olive oil, then add onion, garlic, carrots, and celery. Cook for about 5 minutes until softened and fragrant.

Step 2: Add remaining ingredients

Stir in zucchini, green beans, herbs, salt, pepper, tomatoes, beans, and vegetable broth. Add the pasta last, but don’t stir it in – this helps keep it from sticking to the bottom.

Step 3: Pressure cook

Secure the lid and set to “Pressure Cook” or “Manual” on high for 4 minutes. Once the timer ends, let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.

Step 4: Stir and finish

Add the spinach or kale if using, then stir gently to wilt. Taste and adjust seasoning. A splash of lemon juice can brighten the flavors at the end.

Step 5: Serve warm

Ladle into bowls and serve with crusty bread or a simple side salad. This soup is best enjoyed warm and fresh, but it holds up beautifully as leftovers.

Tips for the Best Vegan Minestrone

To keep things simple and stress-free, it helps to follow a few small steps that make a big difference. 

When adding the pasta, place it on top of the other ingredients before cooking, but don’t stir it in. This keeps it from sinking to the bottom and sticking to the pot.

Try to chop your vegetables to roughly the same size. It makes for an even texture and helps everything cook at the same rate.

And when it comes to broth, go for a low-sodium option if you can. This gives you more control over the seasoning and lets the vegetables and herbs shine. 

A little extra salt at the end is usually all it needs.

Storage and Reheating

This soup keeps well in the fridge for up to 5 days. It also freezes nicely – just cool completely and store in freezer-safe containers for up to 3 months.

To reheat, warm on the stovetop over low heat or in the microwave. If the pasta has absorbed too much liquid, stir in a little extra broth or water.

Final Thoughts

Vegan minestrone made in the Instant Pot is the kind of comforting, everyday recipe that just works. 

It’s simple, nourishing, and packed with all the classic flavors you’d expect from this Italian staple, without any dairy or meat.

Perfect for feeding your family, stocking your freezer, or making a quick one-pot dinner, this soup delivers big flavor with minimal effort. 

Keep this recipe handy – it’s one you’ll come back to again and again.

Our Instant Pot Vegan Minestrone Soup Recipe – A One-Pot Classic

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 medium zucchini, diced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon thyme

• ½ teaspoon salt (plus more to taste)

• ¼ teaspoon black pepper

• 1 ½ cups green beans, trimmed and cut into bite-sized pieces

• 1 can (15 oz) diced tomatoes, with juice

• 1 can (15 oz) cannellini or kidney beans, drained and rinsed

• 4 cups vegetable broth

• 1 cup small pasta (elbow, shells, or ditalini)

• 2 cups baby spinach or chopped kale (optional)

• 1 tablespoon lemon juice (optional, for brightness)

Directions

• Sauté the vegetables
• Add remaining ingredients
• Pressure cook
• Stir and finish
• Serve warm