Easy Instant Pot Chicken Minestrone Soup Recipe

Excited to share the healthy chicken minestrone soup with you today. This easy Instant Pot Chicken Minestrone Soup Recipe is a great way to keep warm on colder days. It has become my go-to recipe for those chilly evenings or when craving something wholesome and satisfying.

PRO Tips for a perfect classic minestrone soup

Quality Ingredients Matter: Go for fresh, high-quality ingredients. 

Sauté Vegetables Well: Before adding your liquids, sauté your base vegetables until slightly softening. This step helps to release their flavors, which form the foundation of your soup.

Mind the Cooking Order: Add ingredients in stages based on their cooking times. Harder vegetables and chicken should go in first, as they take longer to cook, while more delicate ingredients like pasta and green beans should be added later.

Don’t Overcook the Pasta: If you’re adding pasta, be careful not to overcook it. It should be just al dente when you turn off the Instant Pot, as it will continue to soften in the hot soup.

Season to Taste: Season your soup with salt and pepper gradually. It’s easier to add more seasoning than to correct an over-seasoned soup. Fresh herbs like basil or parsley, added at the end, can provide a fresh flavor 

Let It Rest: Soups often develop more flavor after sitting for a bit. If time allows, let your minestrone sit for 15-30 minutes after cooking before serving.

Remember, soup-making is as much an art as it is a science. Feel free to tweak the recipe to suit your taste preferences, and most importantly, have fun with the process!

INGREDIENTS

• Olive oil
• Large onion –  Frozen diced onion or fresh onion. If using fresh, dice into tiny pieces. It’s fundamental base offers the soup a subtle sweetness and depth.
• Bacon chopped This recipe uses turkey bacon
• Celery – chopped. Adds a fresh, slightly peppery flavor that balances the soup’s richness.
• Carrots – chopped. It brings a delightful crunch and a lovely color, not to mention a boost of vitamins.
• Zucchini chopped
• Tomato paste 
• Garlic clove – Minced (you could also use 5tsp garlic in a jar). It’s a flavor powerhouse that brings warmth and complexity to the dish.
• Basil – Cubes may substituted; you can also use 5 tsp basil paste or ⅓ cup loosely packed fresh basil, minced
• High-quality tomatoes (canned) – San Marzano. The tomatoes lend a tangy, fruity flavor and help create a rich broth.
• Chicken broth – You can substitute with 4 cups reduced-sodium chicken broth or any other delicious broth or chicken stock available. It’s the foundation of the soup, providing a savory, comforting base.
• Beans – I used white beans; you can substitute them with pinto beans, great northern beans, or red kidney beans. 
• Tender chicken –  Rotisserie chicken or boneless skinless chicken thighs or boneless skinless chicken breasts cut into bite-sized pieces. Chicken breasts are lean, cook quickly, and absorb the flavors of the soup beautifully.
• Fresh parsley minced.
• Kosher salt – They are essential for enhancing all the soup flavors.
• Seasoning – I have used dried oregano and black pepper. This blend of herbs adds a classic, aromatic touch to the soup.
• Optional – Italian Seasoning, bay leaves, red pepper flakes, and fresh vegetables can be added.

How to Make Chicken Minestrone Soup

Heat your Instant Pot on saute mode with olive oil in the bottom of the pot.

When it’s nice and hot, add your diced onions and bacon, and sauté for about five minutes, stirring often, until the bacon is crispy and the onions are tender. 

Add celery, and carrots, and sauté for another five minutes, covering between stirs to soften the veggies faster. 

Add zucchini and cook for 2 more minutes.

Add your tomato paste, garlic, and basil. Let it cook for two minutes, careful not to let the garlic burn.

Add the tomatoes and use a potato masher to mash them up.

Add the chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well. 

Add any additional salt and pepper to taste.

Cancel the saute mode, place the Instant Pot lid on, and lock in into “sealing.” Select manual/high pressure and set the timer for 2 minutes. If using an automated instant pot, you don’t have to place an instant pot lid; just switch to the pressure cooker on manual release and set the time to 2 minutes. 

When finished, allow the Instant Pot to do a natural release for about 10 minutes, then place the valve on “venting” to release the rest of the pressure.

Serve with a sprinkle of parmesan cheese and a pesto drizzle.

You could also make gluten-free pasta shells on the side for those who want to add it to their bowls.

Substitutes

• Chicken Breasts: Vegetarian? Omit the chicken or use plant-based chicken strips and . vegetable broth
• Carrots & Celery: Swap with any other veggies like zucchini or bell peppers.
• Kidney Beans: Try cannellini beans or chickpeas for a different texture.
• Small Pasta: Gluten-free? Use your favorite gluten-free pasta instead.
• Chicken Broth: Vegetable broth works great for a vegetarian version.

Flavorful chicken minestrone soup

Refrigerating or Freezing your chicken vegetable soup

Once the soup has cooled, transfer leftovers to an airtight container. Consume within 5 days. Keep in freezer-safe plastic storage bags and store in the freezer for a long period. Omit the pasta as it doesn’t keep weel. 

Use gluten-free pasta and check that your broth is gluten-free.

Can I use fresh tomatoes instead of canned ones?

Sure! Fresh, ripe tomatoes can be a great substitute for canned ones.

What can I serve with this soup?

It pairs wonderfully with crusty bread or a simple green salad.

Chicken Minestrone Soup Recipe

The chicken soup recipe is an  easy, nourishing, and delicious soup. I hope it brings as much warmth and joy to your table as it has to mine. Happy cooking

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6

Ingredients

  

• 1 tbsp olive oil
• 12 oz bag of large onion – diced
• 3 pieces of bacon chopped
• 2 cups celery chopped
• 2 cups chopped carrots
• 1 zucchini chopped
• 2 Tbsp tomato paste
• 5 frozen cloves of garlic
• ⅓ cup loosely packed fresh basil minced
• 28 oz can tomatoes
• 2 lb box of chicken broth 4 cups
• 15 oz can white beans drained
• 4 cups cooked rotisserie chicken chopped
• ¼ cup fresh parsley minced
• 2 tsp kosher salt to taste
• 1 tsp dried oregano
• ½ tsp black pepper
• ​Small Pasta: 1 cup

Instructions

 

• Heat your Instant Pot on saute mode with olive oil in the bottom of the pot.
• When it’s nice and hot, add your diced onions and bacon, and sauté for about five minutes, stirring often, until the bacon is crispy and the onions are tender.
• Add celery, and carrots, and sauté for another five minutes, covering between stirs to soften the veggies faster.
• Add zucchini and cook for 2 more minutes.
• Add your tomato paste, garlic, and basil. Let it cook for two minutes, careful not to let the garlic burn.
• Add the tomatoes and use a potato masher to mash them up.
• Add the chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well.
• Add any additional salt and pepper to taste.
• Cancel the saute mode, place the Instant Pot lid on, and lock in into “sealing.” Select manual/high pressure and set the timer for 2 minutes. If using an automated instant pot, you don’t have to place an instant pot lid; just switch to the pressure cooker on manual release and set the time to 2 minutes.
• When finished, allow the Instant Pot to do a natural release for about 10 minutes, then place the valve on “venting” to release the rest of the pressure.
• Serve with a sprinkle of parmesan cheese and a pesto drizzle.
• You could also make gluten-free pasta shells on the side for those who want to add it to their bowls.

Keyword Chicken Minestrone Soup