Make this simple, yet hearty and delicious Instant Pot Minestrone Soup recipe from start to finish in less than 20 minutes… it’s the ultimate weekday night meal for busy families. It’s gluten-free and there’s an option to make it vegan too.
Instant Pot Minestrone Is Healthy Comfort Food
Sometimes I just crave soup. When it’s cold outside, and I want something warm and comforting… yep, it’s soup time. The only problem is that usually when I’m craving soup, I lack the desire to slave in the kitchen to make it. That’s why I LOVE this simple Instant Pot Minestrone Soup… and it happens to be one of my favorite recipes and has been featured in Parents Magazine online.
Have you cooked with an Instant Pot yet? It’s basically an electric pressure cooker, but really easy to use. Much easier than a conventional pressure cooker, which I was always scared to use.
What I love about the Instant Pot is that it’s a 7-in-1 Multi-Functional Cooker – including a pressure cooker, slow cooker, rice cooker, saute/browning, yogurt maker, steamer and warmer. Plus, it has a stainless steel cooking pot and steam rack – LOVE that! I have literally gotten rid of my old slow cooker and yogurt maker because I can do it all with the Instant Pot.
Ready for theInstant Pot Minestrone Soup recipe? It’s so easy to make. You’ll be done from start to finish in less than 20 minutes.
Where to Get Kitchen Pantry Essentials
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
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How to Make Instant Pot Minestrone Soup
I’m pretty sure you’ve got all the ingredients in your refrigerator and pantry. That’s what’s so great about this recipe. It’s simple, it’s hearty, and it’s oh so comforting. I used quinoa pasta to make this soup gluten free, and used real food ingredients. You could opt for a can of white kidney beans if you don’t have them pre-soaked and cooked on hand. I also really prefer San Marzano canned tomatoes, but certainly if you had your own diced and cooked tomatoes then use that instead.
The process is really simple. Just saute the vegetables first and then add the tomatoes and bone broth. Set to high pressure in the Instant Pot, and you’ve got soup on the table in about 20 minutes (the actual cook time is just 6 minutes but it takes about 12 minutes to get to pressure). That’s way better than anything you’d get in a can.
Top it with your favorite fixings. I love to use Parmesan cheese and fresh pesto.
Craving a hearty soup? Get this Instant Pot Minestrone Soup recipe on the table in less than 20 minutes from start to finish. Gluten free and vegan option.
- 2 tbsp lard or olive oil
- 2 stalks celery diced
- 1 large onion diced
- 1 large carrot diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- pepper to taste
- 28 oz San Marzano tomatoes
- 15 oz can or about 2 cups freshly cooked, drained white or cannellini beans
- 4 cups bone broth or vegetable broth
- 1 bay leaf
- 1/2 cup fresh spinach or kale without the rib torn into shreds
- 1 cup gluten-free elbow pasta
- 1/3 cup finely grated parmesan cheese omit for vegan option
- 1-2 tbsp fresh pesto optional
- Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic. Mix until softened.
- Add basil, oregano, salt and pepper.
- If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food processor or blender for a few seconds to dice tomatoes.
- Add tomatoes, bone broth, spinach or kale, bay leaf, and pasta. Close lid and set to manual high pressure (HP) for 6 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.
- When timer goes off, let sit for 1-2 minutes. Then set to quick pressure release to vent steam.
- Remove lid and add white kidney beans.
- Serve in bowls and garnish with parmesan cheese and a dollop of pesto.
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