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top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background

Easy Instant Pot Beef Minestrone Soup

Print Recipe
This quick and easy homemade minestrone soup is made in the Instant Pot and packed full of vegetables and ground beef. No beans or pasta noodles included!
Course Main Course, Soup
Cuisine Italian
Diet Gluten Free
Keyword beef, Instant Pot, minestrone soup, Pressure Cooker
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8
Calories 337


  • 1 tablespoon olive oil
  • 2 pounds 10% ground beef grass-fed if possible
  • 1 medium onion diced
  • 2 cup shredded or chopped carrot
  • 2 cups chopped zucchini
  • 2 cup chopped green beans fresh or frozen
  • 4 cups chopped kale
  • 2 cups diced sweet potato
  • 1 15 ounce can petite diced tomatoes
  • 1 tablespoon no-salt-added Italian seasoning
  • 1-2 teaspoon kosher salt
  • 1 quart chicken stock
  • 2 teaspoons red wine vinegar
  • sea salt, extra virgin olive oil and fresh parsley for serving


Instant Pot Instructions

  • Heat the olive oil in an electric pressure cooker set to saute for 10 minutes. Add the beef, and cook, stirring occasionally, until browned.
  • Add the onion, carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
  • Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Add the vinegar, stirring to combine. Taste and add additional salt if desired. Serve with a sprinkle of sea salt and a generous drizzle of olive oil.

Stovetop Instructions

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the beef and cook for 5-8 minutes or until browned.
  • Add the onions and cook for 3 more minutes, until just softened.
  • Cover, bring to a boil, then reduce to a simmer.
  • Cook until the veggies are cooked, about 25-30 minutes. Proceed with step 5 above.

Slow Cooker Instructions

  • Heat the olive oil in a large pan over medium heat. Add the beef and cook for 5-8 minutes or until browned.
  • Add the onions and cook for 3 more minutes, until just softened.
  • Add everything to a 6-quart slow cooker.
  • Cook on high for 4 hours or on low for 6 hours or until the soup is bubbling and the veggies are tender. Proceed with step 5 from the instant pot instructions above.


Keep in mind that it will take about 18-25 minutes for the pressure cooker to come to pressure before the 5 minutes of pressurized cooking time.
For a vegetarian option swap 2 cans of drained, rinsed kidney beans for the beef and vegetable stock for the chicken stock.
This recipe is pretty versatile, so feel free to use whatever veggies you like and have on hand.
Be sure to use a 6-quart pressure cooker to accommodate all the ingredients. If you have a smaller size, half the ingredients.
Nutrition information calculated without pasta or beans.
For more ingredient substitutions, see blog post above.


Calories: 337kcal | Carbohydrates: 21g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 593mg | Potassium: 1035mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13676IU | Vitamin C: 53mg | Calcium: 117mg | Iron: 4mg