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Instant Pot Minestrone soup in a white bowl topped with Parmesan cheese
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4.69 from 38 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

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