Chicken Minestrone Soup made in the Instant Pot is packed with vegetables, beans, tender chicken, pasta and a savory blend of seasonings in a rich tomato broth. This hearty, family-friendly soup can be on the table in under 30 minutes and is perfect for busy weeknights.
Instant Pot Chicken Minestrone Soup
This Instant Pot chicken minestrone makes a generous pot that will feed a crowd. The recipe combines aromatics, seasonal vegetables, two types of beans, a can of crushed tomatoes and chicken in one pot for maximum flavor with minimal fuss. You can use raw chicken breasts or thighs, or substitute leftover rotisserie chicken to make the soup even faster.
Chicken Minestrone Soup Ingredients
Complete ingredient measurements are included in the recipe card below. The list here is a summary to help you plan.
- Chicken: Boneless, skinless chicken breasts or thighs; rotisserie chicken works too.
- Pasta: Small shapes such as macaroni, ditalini or small shells. Cooked pasta can be added at serving time to keep it al dente.
- Aromatics: Yellow onion and garlic for a flavorful base.
- Vegetables: Carrots, celery, zucchini, yellow squash and green beans. Use what you have or prefer.
- Beans: Cannellini (white kidney) and red kidney beans, drained and rinsed.
- Tomato: Crushed tomatoes; optionally add tomato paste for extra tang.
- Seasonings: Oregano, Italian seasoning (or a mix of thyme and rosemary), sweet paprika, red pepper flakes (optional), ground black pepper and salt.
- Bay leaf for added depth.
- Balsamic vinegar: A splash brightens the flavors (optional).
- Better Than Bouillon chicken base: Dissolved in warm water to make a quick, savory stock (or use store-bought chicken stock).
- Garnish: Grated Parmesan and chopped fresh parsley.
Tips for Success
- Keep pasta al dente: For best texture, cook and add pasta at serving time or use already cooked pasta in bowls and ladle hot soup over it.
- Serve right away: Pasta absorbs liquid quickly. Serve immediately to preserve broth and pasta texture.
- Leftovers: If you want leftovers, omit pasta when pressure cooking. Store the soup without pasta and add freshly cooked pasta to individual bowls before reheating or serving.
- Using rotisserie chicken: Add shredded rotisserie chicken after pressure cooking to warm through without overcooking.
- Vinegar alternatives: Use apple cider vinegar or a small amount of Worcestershire sauce if you don’t have balsamic.
- Herb options: Fresh parsley, rosemary or thyme work well—add woody sprigs during cooking and remove before serving.
- Extra tang: Stir in a tablespoon or two of lemon juice or tomato paste if you prefer more brightness.
- Dump-and-start: You can skip the sauté step and place all ingredients in the Instant Pot, then pressure cook as directed for a truly hands-off approach.
How to make the best chicken minestrone soup in the Instant Pot
A detailed step‑by‑step recipe with exact measurements appears in the recipe card below.
Step 1 — Sauté aromatics and celery
- Sauté chopped onion and minced garlic in a little oil on the Instant Pot sauté setting until the onion softens. Add dried seasonings and sauté briefly more to bloom the flavors. Add chopped celery and sauté a short time, then cancel sauté mode.
Step 2 — Add the remaining ingredients
- Add the beans, vegetables, pasta (or omit if storing leftovers), warmed chicken stock made with Better Than Bouillon or store-bought stock, a splash of balsamic if using, crushed tomatoes and salt. Stir to combine and nestle the chicken pieces on top along with a bay leaf.
Step 3 — Pressure cook
- Seal the Instant Pot and pressure cook on high for 3 minutes. When the cycle finishes, perform a quick release, open the lid carefully and remove the chicken for shredding or dicing.
Step 4 — Finish and serve
- Shred or dice the cooked chicken and return it to the pot. Taste and adjust seasoning or broth consistency by adding more stock if needed. Serve hot with grated Parmesan and fresh parsley, alongside crusty bread or rolls.
Storage and reheating
Fridge: Store cooled soup in airtight containers for up to 3 days. If pasta was cooked in the soup it will absorb liquid and become soft; add extra stock or water before reheating.
Freezer: For freezing, omit pasta. Freeze the soup (without pasta) and add freshly cooked pasta when reheating individual portions.
Reheat gently in the microwave or on the stovetop, adding liquid as needed to restore the desired broth consistency.
What to serve with minestrone
- Crusty bread such as sourdough
- Garlic bread
- Breadsticks or dinner rolls
FAQs
Minestrone is a chunky vegetable soup typically made with a mix of vegetables, beans and pasta in a tomato-based broth. Chicken can be added for extra protein.
Minestrone is hearty and savory with a pleasing mix of textures from tender vegetables, creamy beans and pasta in a slightly tangy tomato broth.
Yes, most versions include small pasta shapes. For low-carb or gluten-free diets, increase the beans or omit pasta.
Common additions include zucchini, green beans, carrots, celery, kidney beans, cannellini beans, tomatoes and a variety of herbs and seasonings. For a vegan version, omit cheese and chicken.
Chicken minestrone is a hearty, chunky soup combining vegetables, beans, pasta and shredded or diced chicken in a tomato-based broth.
Recipe Card
Chicken Minestrone Soup
Ingredients
- 3/4 cup macaroni pasta (or ditalini, small shells)
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup chopped yellow onion
- 1/2 tbsp minced garlic
- 15.5 oz cannellini beans, drained
- 15.5 oz red kidney beans, drained
- 1 tbsp balsamic vinegar (optional)
- 4 small bay leaves
- 28 oz crushed tomatoes
- Salt to taste
Vegetables
- 1 cup diced carrots
- 1 cup zucchini, chopped
- 1 cup green beans, cut into 2-inch pieces
- 1 cup celery, roughly chopped
Seasonings
- 1 tsp sweet paprika
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp ground black pepper
Liquid
- 5 cups warm water (or chicken stock)
- 2 tbsp Better Than Bouillon chicken base (stir into warm water to make stock) or 5 cups ready-made chicken stock
Instructions
Sauté aromatics and seasonings
- Set the Instant Pot to Sauté on normal heat. Heat a little oil, add onion and garlic and cook until the onion softens. Add the dried seasonings and sauté briefly, then add celery and sauté another 30 seconds. Cancel Sauté.
Add remaining ingredients
- Add beans, carrots, green beans, zucchini, macaroni (or omit for leftovers), prepared chicken stock, balsamic (if using), crushed tomatoes and salt. Stir, then place the chicken breasts on top and add bay leaves.
Pressure cook
- Seal the Instant Pot and pressure cook on High for 3 minutes. When done, perform a quick release and open the lid carefully.
Shred or dice chicken
- Remove the chicken to a plate and shred or dice it. Return the chicken to the pot and stir to combine.
Serve
- Taste and adjust salt and consistency with more stock if desired. Serve hot with grated Parmesan and chopped parsley. Add cooked pasta to bowls if you omitted it earlier.
Notes
- If you are sensitive to heat, omit the red pepper flakes; they add a gentle kick without being overly spicy.
- Macaroni, ditalini and small shells work especially well; reserve pasta for serving if you want firm texture later.
- To make the soup more brothy, stir in additional chicken stock before serving.
- Substitute great northern beans for cannellini if desired, in the same quantity.
- For leftovers, store the soup without pasta to avoid soggy noodles. Add freshly cooked pasta when reheating individual portions.
Nutrition values are estimates and provided for guidance only. Use a nutrition calculator for precise information if you follow a specific diet.