Instant Pot Minestrone Soup Recipe
Instant Pot Minestrone Soup - packed full of veggies and two kinds of beans, this vegan version is gluten-free and adaptable. Top it with lively Gremolata for a burst of flavor!
How to Make the Best Instant Pot Minestrone Soup
This Instant Pot Minestrone Soup is the ultimate comfort food—a hearty, vegetable-packed bowl that comes together in just 25 minutes thanks to the magic of pressure cooking. Loaded with two kinds of beans, tender carrots, aromatic fennel, and pasta, this Mediterranean-inspired soup is both satisfying and nutritious.
What makes this minestrone truly special is the bright, herbaceous Gremolata topping that adds a fresh burst of flavor to every spoonful. The combination of lemon zest, garlic, and parsley cuts through the richness of the beans and tomatoes, elevating this humble soup to restaurant-quality status.
Whether you’re looking for a cozy weeknight dinner or a make-ahead meal for busy days, this vegan and easily adaptable recipe has you covered. Serve it with crusty bread for dipping and a sprinkle of pecorino cheese if you’re not keeping it strictly plant-based.
Instant Pot Minestrone Soup
Instant Pot Minestrone Soup - packed full of veggies and two kinds of beans, this vegan version is gluten-free and adaptable. Top it with lively Gremolata for a burst of flavor!
Ingredients
Soup Base
Beans and Tomatoes
Liquids and Pasta
Seasonings
Topping
Instructions
Prepare the Soup
- Using the sauté setting of an Instant Pot, sauté onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.
- Add the fennel and carrots and sauté for 3-4 minutes.
- Add beans, diced tomatoes, broth or stock, water, salt, and Italian seasoning. Stir in the dry pasta and optional lacinato kale.
- Set the pressure cooker to high for 10 minutes.
Finish and Serve
- While the soup is cooking, make the Gremolata.
- Once the ten minutes are up, release the pressure manually (throw a kitchen towel over the pressure release valve to help mitigate the steam).
- Taste and add more salt to taste. Add pepper and chili flakes if you like.
- Serve in bowls with Gremolata, crusty bread, and optional grated pecorino or parmesan.
Notes
- This soup can also be made on the stove-top. Simmer for 20-25 minutes until pasta is tender.
- For a gluten-free version, use gluten-free pasta or substitute halved baby potatoes.
- Substitute 2 cups chopped celery if fennel is unavailable.
- Fire-roasted diced tomatoes add extra depth of flavor.
