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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. This recipe is gluten free and can be made vegan, and makes a perfect freezer meal. Plus, I’ve got options to make this over the stovetop or slow cooker. >
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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 Gluten Free Minestrone Soup. It’s one of my favorite recipes and has been featured in Parents Magazine online.>
Have you cooked with an Instant Pot yet? It’s an electric pressure cooker, but easy to use. Much easier than a conventional pressure cooker, which I was always scared to use.
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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 gotten rid of my old slow cooker and yogurt maker because I can do it all with the Instant Pot.>
Looking for Instant Pot recipe ideas? Check out my top 50 gluten-free and Paleo Instant Pot recipes.You can also follow my Pinterest board all about Instant Pot recipes too.>
Ingredients for Instant Pot Minestrone Soup
Ready for the minestrone soup in the Instant Pot? 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 soup 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 minestrone recipe on the stovetop?
Yes, check the recipe card below to see the full instructions. In a nutshell:>
- In a large pot, saute the veggies and garlic for a few minutes on medium heat.
- 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.
Can you make this minestrone soup in a slow cooker?
Yes, it’s pretty simple. Here’s the 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.
Does minestrone contain gluten?
Typically, yes. It’s the pasta used in the dish. But it’s easy to substitute wheat pasta for gluten-free pasta made with rice, corn, chickpea, and other gluten-free grains. >
Why is my minestrone soup bland?
It won’t be with this recipe. The combination of onions, garlic, celery and carrots as the base with flavorful chicken or beef broth adds depth to this dish, along with herbs like basil, oregano and bay leaf. The key part of the flavor in this minestrone soup recipe is the San Marzano tomatoes. They are packed full of flavor and are slightly sweet and not too acidic. It’s used in a lot of Italian cooking. >
By the time this soup is done, you’ll have a flavor-packed meal that’s far from bland. Top it with parmesan cheese and fresh basil pesto for an extra flavor burst. >
Can you freeze minestrone soup?
Yes, you can. This minestrone soup recipe is perfect for a freezer meal. Just omit the pasta during cooking.>
After it’s done cooking, let it cool completely or put it in the refrigerator. Once cooled, scoop it into a freezer bag and remove as much air as possible. Flatten the bag so it’ll freeze flat. To reheat, let it thaw in the fridge overnight and then reheat on the stove.Add the pasta in separately you heat up the soup.>
How do you eat this minestrone soup recipe?
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
Instant Pot Minestrone Soup {Stovetop + Slow Cooker Options}
Don’t Mess With Mama
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 Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 6 minutes mins
Total Time 18 minutes mins
Course Soup
Cuisine Italian
Servings 6 servings
Calories 241 kcal
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
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
Serving: 1cupCalories: 241kcalCarbohydrates: 38gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 4mgSodium: 1087mgPotassium: 502mgFiber: 7gSugar: 9gVitamin A: 2705IUVitamin C: 16mgCalcium: 181mgIron: 4mg
Keyword gluten free minestrone, healthy soup recipe, instant pot minestrone, minestrone soup recipe
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Instant Pot Recipes Made Simple
Are you struggling to find the time to cook healthy meals for your family? Do you wish you could find one-pot meals that are simple and easy to make… and your family will love? >
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- Printable shopping listsfor ingredients
- Step-by-step video lessonon how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal planthat you can put into action for no-stress weeknight dinners
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