Harvest Vegetable Instant Pot Minestrone

This hearty minestrone soup is not only easy to make but also kid-friendly. Harness the power of your Instant Pot or other multicooker to cook dried beans without having to soak them overnight, and to infuse the broth with loads of flavor in a short period of time.

By Darshana Thacker Wendel,


  • 2 cups chopped onions
  • 1 cup dried white beans (any variety), rinsed and drained
  • 4 cloves garlic, minced
  • 1 cup ½-inch pieces carrots
  • 1 cup ½-inch pieces celery
  • 1 cup ½-inch pieces parsnips
  • 1 cup ½-inch pieces turnip
  • 1 cup ½-inch pieces rutabaga
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon dried oregano, crushed
  • 3 cups dried shell pasta
  • 1 6-oz. can no-salt-added tomato paste
  • Sea salt and freshly ground black pepper, to taste


  • In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.
  • Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
  • Stir in the next nine ingredients (through oregano). Set cooker on Sauté setting and Low temperature. Cook, uncovered, 10 minutes. Stir in pasta, tomato paste, and 3 cups hot water. Cook, uncovered, 10 minutes more or until pasta is tender but still firm (add 1 cup hot water if necessary). Season with salt and pepper.

Comments (18)

(4 from 7 votes)

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Just reviewed this recipe and it sounds delish. My first thought was to cook the pasta separately and add to the bowl at time of serving. I have just purchased a 3 Qt IP and will adjust as needed. I'll let you know the results. Oh my this looks super.


The cooking times demonstrated in the video do not match the written recipe times. Something is wrong w this recipe. I’ll pass on this.

Courtney Davison

Hi Scott, Some Instant Pot models use 30 minutes as the default time for the "Sauté" setting, so I think that's what you're seeing in the video. The instructions in the written recipe are correct, so please use those if you do decide to make this dish. Thank you, Courtney Editor, Forks Over Knives


This recipe sound delicious. I recently parted with my trusted but very old 7-qt crockpot and downsized to a 3-qt Instapot because that’s the only size that would fit in place of my crockpot space. Would I just half this recipe for a 3 quart? All the Instapot recipes I find are for larger size pots. Appreciate any advice on using anyone of these. Thank you!


I really want to make this. However, I'm allergic to all of the herbs listed haha. Is there another blend that would taste just as good without these?

Megan Edwards

Hi Amanda, This recipe is quite versatile so feel free to use any combination of herbs that you aren't allergic to. It will likely change the flavor profile since the herbs listed give it an Italian taste, but the base ingredients lend themselves well to any pretty much any flavor palate. Let us know what you end up trying!


I added celeriac (celery root) to the recipe cus I was short one of the other kinds of root vegetables called for in the recipe. The grocery store just didn’t have all the kinds of root vegetables I needed to buy to make the recipe exactly. Celeriac cooks up to be quite creamy in texture, similarly to a cooked potato, and adds a nice, mild celery taste to the soup that doesn’t at all overwhelm the flavor of the celery already in the recipe. I also added pinto and black beans, instead of the Great Northern beans, cus it’s what I had already cooked and on hand. I cook up at least one bag, if not two, of dried beans, per week, so I have them on hand & ready to add to recipes. I’ve made this in the Instant Pot and on the stovetop, I’m sure it would also be great in a slow cooker, it’s a very adaptable recipe.


Loved this! One pot recipes are the best, especially when they turn out as well as this one. I followed everything in the recipe though I did add 3 cups worth (1/2 of the recipe’s 6 cups of water) of veggie bouillon cubes. No additional salt needed. Delish/so healthy too!

Lisa King

I don’t have turnip, parsnip nor rutabaga May I used potato?


As a beginner cook, I wish instructions were provided to cut the woody core out of the parsnips. This soup turned out really bitter and hard to eat as a result. Please provide thorough directions


It would be nice to have the nutritional information for recipes.


Flavor is awesome!! & live all the veggies. My one issue, was my white beans pretty much turned to mush…& I followed the recipe to a T. Maybe next time, I’ll just add a can of white beans at the end?

Simone Wedd

Can I do this in a crockpot instead?

Holly Vis

Can I assume the pasta should be whole Grain?


Recipes should state how many servings they make.


It does - look at the recipe info at the top - makes 7 cups.


This is super popular at our house. Even my SAD-eating 12 year old loves it. Sometimes when I don't have all the root veggies, I use a sturdier potato instead. I also sub veggie broth for water for bigger flavor.


Would like to cook in a slow cooker. How would that work?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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