This Instant Pot Minestrone Soup makes a delicious dinner that is filled with vegetables and plant-based protein. It can also be made vegan and/or gluten-free.
Are you looking for a meat-free dinner option that will make your whole family happy? This Instant Pot Minestrone Soup recipe is full of vegetables and plant-based protein. It is an easy recipe to make using ingredients that you probably already have at home. This soup is so delicious!
This recipe uses the Instant Pot which means dinner is ready very quickly. You get the taste of cooking the soup for a long period of time even though you don’t. I like to serve the soup with crescent rolls or biscuits but you could also pair it with a salad.
The best part is that this Instant Pot Minestrone Soup can also be made vegan and/or gluten-free if you are looking for those options. To make the recipe vegan, remove the pasta and add an additional can of beans and either use vegan cheese or no cheese. To make the recipe gluten-free remove the pasta and add an additional can of beans.
If you are looking for other soup recipes, this Corn Shrimp Soup is a delicious option and another vegan/gluten-free option is this Tuscan Style White Bean Soup.
Instant Pot Minestrone Soup
Turn the Instant Pot on to saute mode, and add onion, celery, carrot, garlic, and zucchini. Stir occasionally until vegetables are softened. Then add basil, oregano, salt, pepper, diced tomatoes, broth, spinach, bay leaf, and pasta.
Close the lid, close the vent, and set to manual high pressure for 6 minutes. It will take about 8-10 minutes for the Instant Pot to reach high pressure and then the soup will cook for 6 minutes. When the timer goes off, let the soup sit for 1-2 minutes and then set the vent to quick release. Always be careful when removing a pressure cooker lid. Make sure all the steam is released and open the lid. If the lid does not easily open, then double-check that the steam vent is open. Remove the lid and add northern beans. Remove the bay leaf. Garnish with parmesan cheese and fresh basil, if desired.
Instant Pot Minestrone Soup
Ingredients
- 2 Tbsp Olive Oil
- 2 stalks celery, diced
- 1 small onion, diced
- 1 large carrot, diced
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cans diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 cup spinach
- 1 cup small pasta (like elbow, ditalini, etc)
- 1 can northern beans
- salt and pepper
- grated parmesan cheese
- fresh basil
Instructions
- Turn the Instant Pot on to saute mode, and add olive oil, onion, celery, carrot, garlic, and zucchini. Stir occasionally until vegetables are softened.
- Then add basil, oregano, salt, pepper, diced tomatoes, broth, spinach, bay leaf, and pasta.
- Close the lid, close the vent, and set it to manual high pressure for 6 minutes. It will take about 8-10 minutes for the Instant Pot to reach high pressure and then the soup will cook for 6 minutes.
- When the timer goes off, let the soup sit for 1-2 minutes and then set the vent to quick release. Always be careful when removing a pressure cooker lid. Make sure all the steam is released, then unplug, and open the lid. If the lid does not easily open, then double-check that the steam vent is open.
- Remove the lid and add northern beans. Remove the bay leaf.
- Garnish with parmesan cheese and fresh basil, if desired.
