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    Home » Soups

    Easy Instant Pot Minestrone Soup

    October 14, 2021 by Jamie · 4 Comments

    Jump to Recipe·Print Recipe
    Overhead and side views of two bowls of Instant Pot Minestrone Soup garnished with fresh basil leaves.
    Overhead view of a full instant pot of soup beside two bowls that are hot and ready to eat!
    Side view of a bowl of easy instant pot minestrone soup with fresh basil to garnish.

    Instant Pot Minestrone Soup is one of the easiest soups you can make! With just a handful of common ingredients and no hands-on cooking, it's perfect for busy weeknights and big batches.

    We love that the Instant Pot gives it that "simmered for hours" flavor in under 20 minutes. And because the Instant Pot doesn't heat up the house, we love this soup in summer too!

    Overhead view of a full bowl of instant pot minestrone soup with beans, shell pasta, and vegetables in a tomato-based broth.
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    Minestrone soup is a popular Italian vegetable soup in a tomato broth. This recipe is of course amazing for warming up on cold days.

    However, we also enjoy it warm or cool in the summer too! The Instant Pot won't heat up your house like the stovetop or oven. We use an extension cord on the porch in the summer so the heat stays outside.

    Why you'll love this recipe:

    • set it and forget it
    • done in 30 minutes
    • only 4 fresh ingredients
    • versatile with vegetables you have on hand
    • super healthy
    • full of flavor, especially with the wine and herbs
    • reminiscent of the classic, but so much more!

    This recipe is great for batch cooking and work lunches for the week. Once you try it, you'll never want canned soup again!

    This vegan and gluten-free minestrone soup recipe is inspired by my stovetop House Favorite Vegan Minestrone Soup. It was also inspired by the Copycat Olive Garden Minestrone Soup Recipe I made for Mashed.com.

    It pairs well with our No-knead 3-Ingredient Gluten-Free Baguette for a lighter meal. If serving as a side or appetizer, we love pairing it with one of my luscious vegan pasta recipes. Check out the super popular Vegan Vodka Pasta from Pantry Ingredients and Herby Vegan Alfredo Pasta recipes.

    All recipes on this site are gluten-free and dairy-free.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQs
    • Easy Instant Pot Minestrone Soup

    Ingredients

    One of the best things about this recipe is that it requires only 4 fresh ingredients. All other ingredients are things you likely already have in your pantry!

    Overhead view of all the ingredients ready for cooking, mise en place style.
    All of the fresh and pantry ingredients you need to make this healthy Instant Pot Minestrone Soup!

    Fresh Ingredients

    • yellow onion
    • zucchini
    • celery
    • spinach

    Pantry and Freezer Ingredients

    • olive oil
    • dry red wine
    • vegetable broth
    • canned diced tomatoes
    • tomato paste
    • canned white beans
    • canned kidney beans
    • frozen cut green beans
    • small shell pasta (I used gluten-free pasta)

    Spices

    • salt
    • ground black pepper
    • garlic powder
    • Italian seasoning

    See the recipe card for quantities.

    Instructions

    There's nothing quite like an amazing "set it and forget it" recipe when you have a full schedule! This one could not be easier.

    1. Fill the pot: Add all ingredients except the spinach to the instant pot and stir to combine.
    2. Cook: Cook at high pressure for 8-12 minutes. Choose 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. I like to split the difference at 10 minutes so the vegetables are tender and the broth has that 'long-simmered' flavor! It will take the instant pot about 10 minutes to pressurize before the cooking begins.
    3. Release pressure: After the cook time is up, press the manual steam release button and stay clear of the steam. Carefully remove the top after the steam has released.
    4. Add spinach: Add fresh spinach and use a spoon to press it into the broth. Stir to combine once the spinach has wilted and serve hot.
    Overhead view of the Instant Pot filled with this easy minestrone soup!

    Substitutions

    • Gluten-free - use gluten-free pasta like I did.
    • Alcohol-free - swap the wine with an equivalent amount of extra vegetable broth.

    This recipe is naturally vegan, vegetarian, and dairy-free.

    Variations

    • Spicy - add crushed red pepper flakes to add some heat to this dish.
    • Kitchen Sink - use whatever vegetables you have on hand! Try carrots, bell peppers, broccoli... the sky is the limit!

    Equipment

    • Instant Pot (6 or 8 quart)
    • wooden spoon
    • ladle
    • cutting board, chef's knife, and can opener for prep
    Side view of two bowls of soup in front of the instant pot, garnished with fresh basil leaves.

    Storage

    Store in an airtight container in the refrigerator for up to 5 days.

    Freeze soup in a freezer-friendly container for up to 3 months. I like to pick containers large enough for one or two servings.

    To thaw, leave in the refrigerator overnight. Then reheat in a pot on the stove.

    Top tip

    Of all the veggies in this recipe, the celery takes the longest to cook through. I recommend cutting the celery in a small dice (cubes) so the pieces are sure to cook through and infuse the broth with flavor!

    To dice celery: Remove the dried ends of the celery and discard. Then use a sharp knife to cut lengthwise into ½ cm (⅓ inch) strips. Then slice widthwise every ½ cm (⅓ inch) to form cube-like shapes.

    FAQs

    How do you make soup with the Instant Pot?

    While some Instant Pot soup recipes require sauteeing the ingredients first using the saute function, others require a “set it and forget it” style of cooking.

    For this recipe, we choose set it and forget it for ease on busy weeknights!

    How long do you cook minestrone soup in the Instant Pot?

    Minestrone soup should cook in the instant pot for 8-12 minutes. 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. 

    We like to split the difference at 10 minutes so the vegetables are tender but it has that 'long-simmered' flavor.

    What pasta shape do you use for Minestrone Soup?

    Minestrone Soup is typically made with either small shell or macaroni pasta shapes.

    I like small shells because they cradle the beans for a super tasty (and kind of cute) bite!

    Can I make this recipe on the stovetop?

    Absolutely! Check out our House Favorite Vegan Minestrone Soup recipe which is made in one pot on the stove and includes step-by-step photos to help you along the way.

    Overhead view of a full instant pot of soup beside two bowls that are hot and ready to eat!

    Other gluten-free soups you'll love:

    • Classy Dairy-Free Zuppa Toscana in one pot with clean ingredients
    • Super Addictive Thai Chicken Soup
    • Easy Instant Pot Tomato Soup
    • Savory Pumpkin Stew
    • Thai Red Curry Soup
    • Creamy Vegan Golden Beet Soup
    Print
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    Overhead view of a bowl of easy instant pot minestrone soup with fresh basil to garnish.

    Easy Instant Pot Minestrone Soup


    ★★★★★

    5 from 2 reviews

    • Author: Jamie Monkkonen
    • Total Time: 25 minutes
    • Yield: 6 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This easy Instant Pot Minestrone Soup recipe is super healthy! Only 4 fresh ingredients and 'set it and forget it' style! Vegan. Gluten-free. 


    Ingredients

    Scale

    Fresh Ingredients

    • 1 medium yellow onion, diced
    • 1 medium zucchini, halved lengthwise and sliced thinly
    • ½ cup celery, diced
    • 2 cups spinach, packed

    Pantry and Frozen Ingredients

    • 2 tablespoons olive oil
    • ⅓ cup dry red wine
    • 4 cups vegetable broth
    • 1 (14-ounce) can diced tomatoes
    • 3 tablespoons tomato paste
    • 1 (14-ounce) can white beans
    • 1 (14-ounce) can kidney beans
    • ¾ cup frozen cut green beans
    • 1 cup small shell pasta, uncooked (I used gluten-free)

    Spices

    • 1½ teaspoons salt
    • ½ teaspoon garlic powder
    • ½ teaspoons ground black pepper
    • 2 ½ teaspoons Italian seasoning

    Instructions

    1. Fill the pot: Add all ingredients except the spinach to the instant pot and stir to combine.
    2. Cook: Cook at high pressure for 8-12 minutes. Choose 8 minutes for crisper vegetables, and 12 minutes for softer vegetables. I like to split the difference at 10 minutes so the vegetables are tender and the broth has that 'long-simmered' flavor! It will take the instant pot about 10 minutes to pressurize before the cooking begins.
    3. Release pressure: After the cook time is up, press the manual steam release button and stay clear of the steam. Carefully remove the top after the steam has released.
    4. Add spinach: Add fresh spinach and use a spoon to press it into the broth. Stir to combine once the spinach has wilted and serve hot.

    Notes

    Storage: Store in an airtight container in the refrigerator for up to 5 days.

    Freeze: Freeze soup in a freezer-friendly container for up to 3 months. I like to pick containers large enough for one or two servings. To thaw, leave in the refrigerator overnight. Then reheat in a pot on the stove.

    Substitutions

    • Gluten-free - use gluten-free pasta like I did.
    • Alcohol-free - swap the wine with an equivalent amount of extra vegetable broth.

    This recipe is naturally vegan, vegetarian, and dairy-free.

    Variations

    • Spicy - add crushed red pepper flakes to add some heat to this dish.
    • Kitchen Sink - use whatever vegetables you have on hand! Try frozen green beans, bell peppers, broccoli -- the sky is the limit!
    • Stovetop - see the stovetop-friendly recipe on my website: House Favorite Vegan Minestrone Soup
    • Prep Time: 10
    • Cook Time: 15
    • Category: Lunch, Dinner, Soup
    • Method: Instant Pot
    • Cuisine: Italian American

    Keywords: instant pot minestrone soup vegan, instant pot minestrone soup olive garden, instant pot vegetable soup, instant pot vegetable soup vegan, gluten-free instant pot recipes, instant pot dairy-free soup

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

    This is my go-to recipe when I need something super quick to last me through the week, no matter the season! I hope it saves you a little time when you need it most.

    xo, Jamie

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    Comments

    1. Stella Quinn

      October 14, 2021 at 4:15 pm

      The broth gets nice and thick and the recipe couldn't be easier! It does remind me of canned minestrone soup but fresher and tastier. I printed the recipe to put in my "quick grabs" for the weekly rotation. Thank you!

      ★★★★★

      Reply
    2. Zoe K

      October 19, 2021 at 4:10 pm

      This was so fast and easy! Super delicious too!!

      ★★★★★

      Reply
      • Jamie

        October 20, 2021 at 4:17 pm

        I'm so glad you enjoyed it Zoe! Thank you for the review!

        Reply
    3. Natalie

      October 21, 2021 at 9:15 pm

      I am now a minestrone convert! So easy and WAY tastier than the canned stuff I used to eat. Thank you!

      Reply

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