Dinner

Instant Pot Minestrone Soup Recipe

ByAiden Wells February 11, 2026February 11, 2026

Introduction

This Instant Pot Minestrone Soup is a hearty and flavorful meal that comes together quickly with minimal effort. Packed with fresh vegetables, beans, and bulgur, it’s a comforting dish perfect for any day of the week.

A woman's hand holds a rough-edged white bowl filled with a thick tomato-based stew that has visible small white beans and orange chunks of vegetables, giving it a textured, hearty look. The stew’s surface is partly covered with a light dusting of grated white cheese, topped with fresh bright green parsley leaves placed mostly on one side. A detailed silver spoon rests inside the bowl, partially submerged in the stew. The bowl sits on a white marbled textured cloth with pieces of torn bread scattered around the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 carrots, chopped
4-5 celery stalks, chopped
Half an onion, chopped
3 cloves garlic, minced
Half of a head of green cabbage, thinly sliced
1/4 cup DeLallo pesto
1 24-ounce jar of DeLallo marinara sauce
1 14-ounce can cannellini or navy beans
3 cups water
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika (optional)
1 cup uncooked bulgur
Chopped fresh parsley, for garnish
Parmesan cheese, for topping

Instructions

Step 1: Add the carrots, celery, onion, garlic, cabbage, pesto, marinara sauce, beans, water, salt, bay leaves, and smoked paprika (if using) to the Instant Pot or pressure cooker.
Step 2: Close the lid and set the Instant Pot to the soup setting for 30 minutes. While it cooks, relax and prepare for a delicious meal.
Step 3: When cooking is complete, use the quick release to carefully release the steam. Remove the bay leaves from the pot.
Step 4: Add the uncooked bulgur to the soup, replace the lid, and let it sit for about 20 minutes. This will allow the bulgur to cook through and absorb the flavors. Add more water if the soup thickens too much.
Step 5: Serve the soup garnished with chopped fresh parsley and grated Parmesan cheese. Enjoy immediately or save leftovers for later.

Tips & Variations

For a gluten-free option, substitute bulgur with quinoa or rice.
Add other vegetables like zucchini or spinach to customize your soup.
Use homemade marinara sauce if preferred for a fresher flavor.
If you like it spicier, add a pinch of red pepper flakes with the smoked paprika.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to thin it out.

How to Serve

A bowl of thick, chunky tomato soup with visible pieces of orange carrots and white beans, topped with a sprinkle of grated white cheese and fresh green parsley leaves in the center. The soup has a rich, reddish-orange color with a slightly oily surface. It is served in a speckled, white ceramic bowl resting on a dark cloth, with a silver spoon partially dipped into the soup on the left side. Small pieces of bread are partially visible around the bowl. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup in a large pot on the stovetop. Simmer the ingredients (except the bulgur) for about 45 minutes, then add the bulgur and cook for an additional 20 minutes until tender.

Is bulgur necessary in this recipe?

Bulgur adds texture and heartiness, but you can omit it or replace it with other grains like quinoa or rice if you prefer or need a gluten-free option.

Aiden Wells