Instant Pot Minestrone Soup (Gluten-Free)

Instant Pot Minestrone Soup (Gluten-Free) is amazing. I love all soups in the Instant Pot; this one is no different. I love Instant Pot Dump Meals; what can be easier than adding all of the ingredients to the Instant Pot and pressing a button, viola, in a few minutes, you have a tasty and healthy soup on your table.

This is a hearty soup, Minestrone Soup if filled with beans and vegetables and it’s a rich soup, and today I made a Gluten-Free Version. My son has celiac disease, which means that he gets quite ill if he eats gluten. So, I started cooking homemade to avoid any reaction he would have in restaurants since Gluten seems to be in almost everything.

Today’s version is no different. With a few substitutions, I was able to make a great tasting soup in minutes.  I substituted out the pasta at the end for my son’s favorite Gluten Free Pasta, and it was delicious. 

Ingredients for Minestrone Soup in an Instant Pot

There are so many ingredients in this soup. My advice would be to get all of the ingredients ready before starting your Instant Pot. 

There are no special ingredients here. Most are probably already in  your kitchen, just waiting for you to make this soup:

Here are the ingredients needed:

• Olive Oil
• Celery
• Onions
• Carrots
• Minced Garlic
• Fresh or Dried Oregano
• Fresh or Fried basil
• Bay Leaf
• Salt
• Black Pepper
• Diced Tomatoes
• White Beans
• Broth, Either Chicken or Vegetable
• Kale
• Gluten-Free Pasta
• Grated Parmesan Cheese

Here Is How You Cook Instant Pot Minestrone Soup

1. Place the olive oil into the Instant Pot, and press the Saute button, wait until the oil is heated up and then add the carrots, onions, celery in, saute for about 4 minutes, until they are all soft (you can break them with your fork)
2. Then add the spices in
3. Mix well
4. Add the tomatoes, broth, spinach/kale, and pasta.
5. Mix well
6. Place the lid on the Instant Pot and set it on High Pressure for 5 minutes.
7. When it starts to beep, do a quick release (being careful not to get burned), place a towel over the escaping steam.
8. Remove the lid and mix well. Add in the beans.
9. Serve with a garnish of Parmesan cheese, and enjoy!

Can you make this healthy minestrone recipe on the stovetop?

Absolutely, this is the same recipe that my mother used while I was growing up. To make it on the stovetop, add all of the ingredients except for the pasta, kale, and Parmesan cheese and simmer for about 20 minutes.  

Once all of the ingredients have come together, mix in the kale and pasta, and simmer for another 7 to 10 minutes.  

Plate, and serve with a sprinkle of Parmesan cheese.

How do you store leftover minestrone soup?

If you have any leftover soup, let the soup cool to room temperature and then place it in an airtight container. Place the airtight container into the refrigerator. The soup will last about 2 to 3 days.

If you want to freeze Instant Pot Minestrone Soup, prepare the soup and not add in the pasta or kale. Let the soup cool to room temperature and place in a freezer container. Seal and place into the freezer; it should last about 1 to 2 months. 

To reheat the soup from frozen, simply place the frozen soup into the refrigerator, and let it thaw. Transfer the thawed soup to a saucepan and heat up, then add the pasta and cook for another 10 minutes. In the end, toss in the kale. Once the kale is wilted, remove from the heat. 

More Instant Pot Soup Recipes You Might Like

• Egg Drop Soup
• Potato Soup
• New England Clam Chowder
• Copycat Panera Broccoli and Cheddar Soup

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