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Instant Pot Minestrone Soup

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: Instant Pot, Minestrone Soup
Servings: 6 people
Author: Silvia Dunnirvine


  • Instant pot


  • 1 tbsp olive oil
  • 1 med onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped small
  • 1 cup celery, thinly sliced and chopped
  • 1 tsp dried oregano
  • 1/4 tsp fennel seeds
  • salt and pepper, to taste
  • 1 tbsp tomato paste
  • 32 oz vegetable broth
  • 28 oz fire roasted diced tomatoes
  • 1 can 15oz kidney beans
  • 1 cup gluten-free pasta noodles
  • 1 cup green beans, chopped
  • 1 bay leaf
  • fresh parsley
  • lemon juice


  • Turn instant pot on sauté mode and add in oil. When hot add the onion, garlic, carrots and celery. Sauté until vegetables have softened (about 8-10 minutes)
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  • Season veggies with salt, pepper, oregano and fennel seeds. Add tomato paste and stir well to combine.
  • Next add the broth, tomato sauce, kidney beans, gluten-free pasta noodles, green beans and bay leaf. Give it a good stir.
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  • Cancel sauté mode. Cover the pot lock valve. Cook on high pressure for 5 minutes followed by QPR (quick pressure release).
  • Open the pot and remove bay leaf. Add fresh parsley and a squeze of fresh lemon juice. Stir well and serve.
    instant pot minestrone soup