Instant Pot Minestrone Soup (Vegan)

This Instant Pot Minestrone recipe is quick, easy, hearty, and delicious. Serve your minestrone soup with a chunk of crusty bread for a warming Italian vegetarian dinner.


  • 1 teaspoon avocado or olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups 1/2-inch chopped carrots
  • 2 cups 1/2-inch chopped celery
  • 2 1/2 cups 1/2-inch diced butternut squash
  • 1 (26 oz.) box crushed or diced tomatoes (such as Pomi)
  • 32 oz. vegetable broth
  • 2 (15 oz.) cans white beans, drained and rinsed
  • 1 cup shell pasta (or bowties)
  • 1 tablespoon chopped fresh thyme
  • 2 sprigs fresh rosemary, chopped
  • 1 tablespoon dried oregano
  • 5 oz. baby spinach
  • salt and pepper to taste
  • fresh parsley
  • 1/2 cup fresh pesto (store bought or homemade)


  1. Add the oil to the Instant Pot and set to saute. Add the onion, garlic, carrots, celery, and butternut squash. Saute for 5 minutes, until starting to soften.
  2. Add the tomatoes, broth, beans, pasta, and herbs and stir to combine. Set the pot to manual mode for 4 minutes with the valve set to sealing.
  3. Carefully quick release the pressure valve. Stir in the spinach to wilt. Season to taste with salt and pepper.
  4. To serve, garnish with fresh parsley and a dollop of pesto.


  • This minestrone is best served soon after it's finished cooking, as the pasta will continue to absorb the liquid and become too soft.
  • A note on recipe cook time: While the Instant Pot is set to 4 minutes on manual, it does take about 10 minutes to reach pressure before that timer starts, which is why I've allowed extra time in the total cook time.