Instant Pot Minestrone Soup {Stovetop + Slow Cooker Options}

Instant Pot Minestrone soup in a white bowl topped with Parmesan cheese

Instant Pot Minestrone Soup {Stovetop + Slow Cooker Options}

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.

4.90 from 57 votes

Print Pin

Course: Soup

Cuisine: Italian

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

Prep Time: 12

Cook Time: 6

Total Time: 18

Servings: servings

Calories: 241kcal

Author: Don't Mess With Mama

Equipment

Instant Pot
Food processor
Spatula

Ingredients

2 tbsp 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.

Slow Cooker Option

Add all ingredients except white cannellini beans, spinach or kale, pasta, and garnish (parmesan cheese and basil) to the slow cooker. Cook on low heat for 6 hours or high heat for 3 hours.
When slow cooker is finished, add pasta and cook on high for 20 minutes or until the pasta is al dente.
Add white cannellini beans and spinach or kale for the last 2-3 minutes of the slow cooker time.
Serve in bowls and garnish with parmesan cheese and a dollop of pesto.

Stovetop Option

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

Nutrition