Instant Pot Minestrone Soup Recipe {Pressure Cooker, Gluten Free}

Make this simple, yet hearty Instant Pot Minestrone Soup recipe in less than 20 minutes. It’s the ultimate weekday night meal for busy families, packed with beans, pasta, vegetables, and cooked in a savory tomato base. It’s gluten-free and there’s an option to make it vegan, too.

Sometimes I crave soup. When it’s cold outside, and I want something warm and comforting… yep, it’s soup season. 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. It’s one of my favorite recipes and has been featured in Parents Magazine online.

Ingredients for Minestrone Soup in an Instant Pot

Ready for the Instant Pot Minestrone Soup recipe? It’s so easy to make. You’ll be done from start to finish in less than 20 minutes.

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.

Here’s what you’ll need:

• Olive oil
• Onion, carrots, celery, and garlic
• Dried herbs, such as basil and oregano
• San Marzano crushed tomatoes, make sure to look for the certified label. The San Marzano tomatoes are a bit sweeter in flavor
• Bone broth or vegetable broth, whichever you have on hand
• Fresh Spinach or Kale, for that fresh, leafy green flavor
• Bay Leaf, fresh or dried
• Gluten-Free Elbow or Shell Pasta, I like the quinoa version, but use your favorite
• Freshly cooked White Cannelini Beans, you could opt for a can of white cannellini beans if you don’t have them pre-soaked and cooked on hand
• Grated Parmesan Cheese and Pesto to top off the minestrone soup recipe at the very end. Omit for vegan option.

The process for Instant Pot minestrone is simple.

• Saute the vegetables in the Instant Pot and 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 5 minutes but it takes about 12 minutes to get to pressure. That’s way better than anything you’d get in a soup can.

How to set your Instant Pot to HIGH pressure

Press the “Manual” or “Pressure” cook button and check to make sure the pressure level shows as HIGH. If it does not, press the “Pressure Level” button until it shows HIGH. Then, continue to set the cooking time by using the +/- buttons. Once the time is set, let the pressure cooker do its work!

Can you make this healthy minestrone recipe on the stovetop?

Yes, check the recipe card below to see the full instructions. In a nutshell:

1. In a large pot, saute the veggies and garlic for a few minutes.
2. Add the broth, spices, and tomatoes and cook for about 20 minutes.
3. Then, add the pasta and cook for another 10 minutes, or until the pasta is tender.
4. Finally, add the beans and spinach or kale and cook until wilted.

Can you freeze this Minestrone Soup recipe?

Yes, you can. Just omit the pasta and add it in separately as you heat up the soup.

How do you eat this Instant Pot Minestrone Soup?

Top it with your favorite fixings! I love to use Parmesan cheese and fresh pesto. Serve it up with a side salad and toasted French bread or this gluten-free bread (it’s delicious toasted).

More Instant Pot Soup Recipes You Might Like

• Instant Pot Chicken Tortilla Soup
• Instant Pot Taco Soup
• 50+ Instant Pot Soup and Stew Recipes
• Instant Pot White Chicken Chili
• 4 Ways to Reheat Food in the Instant Pot

Print Recipe

4.87 from 46 votes

Instant Pot Minestrone Soup {Gluten Free, Real Food}

Make this simple, yet hearty Instant Pot Minestrone Soup recipe in less than 20 minutes. It's the ultimate weekday night meal for busy families, packed with beans, pasta, vegetables, and cooked in a savory tomato base. It’s gluten-free and there’s an option to make it vegan, too.

Prep Time12 mins

Cook Time6 mins

Total Time18 mins

Course: Soup

Cuisine: Italian

Keyword: gluten free minestrone, healthy soup recipe, instant pot minestrone, minestrone soup recipe

Servings: 6 servings

Calories: 241kcal

Author: Don’t Mess With Mama

Equipment

• Instant Pot
• Food processor
• Spatula

Ingredients

• 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 basil
• 1 tsp dried oregano
• salt and pepper to taste
• 28 oz San Marzano crushed tomatoes
• 4 cups bone broth or vegetable broth
• 1/2 cup fresh spinach or kale without the rib torn into shreds
• 1 bay leaf
• 1 cup gluten-free elbow pasta or shell pasta
• 15 oz can or about 2 cups freshly cooked, drained white or cannellini beans
• 1/3 cup finely grated parmesan cheese omit for vegan option
• 1-2 tbsp fresh pesto optional, omit for vegan option

US Customary – Metric

Instructions

• 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 release to vent steam.
• Remove lid and add white cannellini beans.
• Serve in bowls and garnish with parmesan cheese and a dollop of pesto.

Notes

Substitute the white cannellini beans for kidney or Great Northern beans, which are smaller in size.

Nutrition

Serving: 1cup | Calories: 241kcal | Carbohydrates: 38g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1087mg | Potassium: 502mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2705IU | Vitamin C: 16mg | Calcium: 181mg | Iron: 4mg