instnat pot minestrone soup
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Instant Pot Minestrone Soup (Vegetarian Gluten Free)

Instant Pot Minestrone Soup (Vegetarian Gluten Free) - simple, hearty, and budget friendly!  This Instant Pot Minestrone Soup from "I Love My Instant Pot Affordable Meals" will be a family favorite for sure!
Prep Time10 mins
Cook Time13 mins
Course: Main Course
Cuisine: American, Italian
Keyword: instant pot, minestrone, pressure cooker, soup, vegetarian
Servings: 6
Calories: 356kcal
Author: Aileen Clark

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 3 medium russet potatoes, peeled and cubed
  • 2 medium carrots, diced
  • 1 cup chopped green beans
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 cups chopped kale
  • 15.5 oz can cannellini beans, drained and rinsed
  • 15.5 oz red kidney beans, drained and rinsed
  • 1/2 cup medium shell shaped pasta *see note for gluten free

Instructions

  • Set Instant Pot to Saute. Put oil and onion into Instant Pot. Cook onion 2 minutes until soft.
  • Add in garlic and cook 30 seconds. Turn Instant Pot off.
  • Add broth, water, potatoes, carrots, green beans, salt, oregano, and pepper to Instant Pot and mix.
  • Close lid and set pressure release to Sealing.
  • Press the Manual or Pressure Cook button and adjust time to 2 minutes.
  • When the timer beeps, quick release pressure and then unlock lid and remove it.
  • Press Saute mode. Mix in kale, cannellini beans, kidney beans, and pasta. Let cook 8 minutes.
  • Turn Instant Pot off and serve.

Notes

*Note: for Gluten Free, use your favorite gluten free small shaped pasta.
Serve with a sprinkle of parmesan cheese if desired.

Nutrition

Calories: 356kcal | Carbohydrates: 65g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1604mg | Potassium: 1108mg | Fiber: 12g | Sugar: 5g | Vitamin A: 8319IU | Vitamin C: 66mg | Calcium: 174mg | Iron: 6mg