# Instant Pot Minestrone Soup > [!metadata]- Metadata > **Published:** [[2025-10-27|October 27, 2025]] > **Key Ingredients:** Tomatoes, Garbanzo Beans, Green Beans, Eggplant, Zucchini > **Tags:** #🌐 #recipe #italian #pressure-cooker #instant-pot #vegan ![[00 - Meta/Attachments/Recipes/instant-pot-minestrone-soup-1.jpg]] A hearty, veggie-packed Italian soup made easy in the Instant Pot or on the stovetop. This oil-free, whole-food plant-based version is loaded with vegetables and flavor, perfect for any season. ## Preparation Time - **Prep**: 15 mins - **Cook**: 10 mins (Instant Pot) / 25 mins (Stovetop) - **Total**: 25-40 mins - **Servings**: Makes about 6 cups (4-6 servings) ## Ingredients ### Aromatics & Base - ½ cup yellow onion, chopped (80g) - 2 teaspoons garlic, minced - ½ cup celery, diced (50g / about 1 stalk) - ½ cup carrot, chopped (65g) - ¼ cup parsley, chopped (15g) ### Vegetables - ½ cup zucchini, chopped (62g) - ½ cup red bell pepper, diced (75g) - 1 cup fresh green beans, strings removed and cut into thirds (100g) - 1 cup eggplant, cut into cubes (80g) - ¾ cup russet potato, diced (peeled or unpeeled) (112g / about 1 small potato) ### Protein & Tomatoes - 1½ cups garbanzo beans, rinsed and drained well (1 15.5-oz. can / 225g after draining) - 1½ cups diced tomatoes (1 14.5-oz. can / 365g) ### Seasonings - 2 teaspoons dried basil - 2 teaspoons dried oregano - ¼ teaspoon black pepper (about 10 turns) - 1 teaspoon salt ### Liquid - 3 cups water for **Instant Pot** method (710ml / or oil-free veggie broth for deeper flavor) - 4 cups water for **stovetop** method (946ml / or oil-free veggie broth for deeper flavor) ## Instructions ### Instant Pot Method 1. **Prep ingredients**: Measure and chop all ingredients. Combine in a large bowl to minimize cleanup. 2. **Preheat**: Press saute button on Instant Pot and let inner pot heat up for 2 minutes. 3. **Sauté vegetables**: Add all ingredients except water (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, carrot, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper, and salt). Sauté for 5 minutes, stirring regularly. Add small splashes of water if vegetables start to stick. This caramelization step adds depth to the flavor. 4. **Add liquid**: Turn off Instant Pot. Add 3 cups water (or veggie broth) and stir. 5. **Pressure cook**: Lock lid into place with steam nozzle in sealed position. Use manual setting (high pressure) and set timer for 10 minutes. 6. **Natural release**: When time is up, allow pressure to dissipate naturally while leaving steam nozzle sealed. Once pressure is fully released and locking mechanism disengages, remove lid. 7. **Serve**: Ladle into bowls and serve immediately, or allow to cool completely before storing in refrigerator. ### Stovetop Method 1. **Prep ingredients**: Measure and chop all ingredients. 2. **Preheat pot**: Heat large pot over medium heat for about 2 minutes. 3. **Sauté vegetables**: Add all ingredients except water (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, carrot, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper, and salt). Sauté for 5 minutes, stirring regularly. Add small splashes of water if anything starts to stick. 4. **Simmer**: Add 4 cups water (or veggie broth) and stir. Place lid on pot at an angle and simmer for about 20 minutes, stirring occasionally, until vegetables are soft to your liking. 5. **Serve**: Turn off heat and serve immediately. ## Notes - **Storage**: Refrigerate up to 5 days in airtight container; cool completely before storing - **Substitutions**: Extremely flexible - swap vegetables based on what's available, use pre-cut veggies for convenience, add veggie broth instead of water for richer flavor - **Tips**: Don't skip sauté step for caramelization; use natural pressure release for Instant Pot method