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.
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 10 minutes. That’s way better than anything you’d get in a can.
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.
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.
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.
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Yield: About 4-6 servings
- 2 tbsp lard or extra-virgin 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
- Sea salt and pepper, to taste
- 28 oz can 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.