Instant Pot Minestrone Soup (Gluten-Free)

November 7, 2017 (Updated: September 9, 2019) By Aneesha |

This post may contain affiliate links. Please see disclosures.

A dump-and-start recipe for Instant Pot Minestrone Soup! This tasty and hearty Italian soup is a delicious blend of vegetables, herbs and fiber-rich beans simmered in a tomatoey broth.  I add quinoa instead of pasta, to boost the protein and make it gluten-free. 

Gluten-Free recipe of Minestrone Soup made in Instant Pot

Easy Recipe for a Hearty & Healthy Vegetarian Soup

Minestrone Soup is an Italian vegetable soup,  traditionally made with root vegetables, like onions, celery, carrots, and vegetable stock, dried herbs, beans and tomatoes.  It is mostly vegetarian and often includes a grain like rice or pasta.

This version of Instant Pot Minestrone Soup is one of easiest, tastiest and healthiest soups that you can make in a flash.  It’s a great one-pot comfort meal for my family!

If you enjoy Minestrone soup, you will likely also enjoy this Pasta Fagioli soup.

Instant Pot Minestrone Soup served in a white bowl with a second bowl visible in background

30-Minute Dump-and-Start recipe

Instant Pot Minestrone Soup is part of my ‘dump-and-start’ instant pot pressure cooker meal series. This recipe is on rotation in my house for weeknight meals.

All you have to do is add all ingredients to the Instant Pot or any electric pressure cooker.  Close the lid and set a cook time.

The pressure cooker does its magic, and in under 30 minutes you get a meal that tastes like its been simmering low and slow for hours.

Check out more 30-minute Instant Pot Soup Recipes

How to Make Minestrone Soup in an Instant Pot / Electric Pressure Cooker

Step 1: Add olive oil and chopped carrots in the cooking pot.

Adding chopped carrots to oil in the Instant Pot

Step 2: Add chopped celery. Rinse and drain canned Northern beans and add them to the pot.

Adding celery to the Instant Pot for soup
Adding northern beans to the pot

Step 3: Add vegetable broth to the pot. Alternatively, add water. Add salt, Italian seasoning, black pepper, garlic powder and paprika to the pot.

Adding vegetable broth to the pot
Adding spices to the soup

Step 4: Add chili garlic paste. Adjust the quantity based on personal preference. Add three tablespoons of tomato paste. You can also add canned diced tomatoes instead of tomato paste (about 1 cup).

Adding chili garlic sauce to the Instant pot
Adding tomato paste to the instant pot

Step 5: Rinse quinoa in a sieve under running water, shake off the water and add it to the pot.

Why rinse Quinoa before cooking?

Quinoa is coated with a natural compound called saponin, which may cause a slight bitter taste after cooking. Rinsing it with water before cooking gets rid of that coating. That being said, if you’ve been enjoying the taste of quinoa without rinsing, you can skip it.

Adding quinoa to the Minestrone Soup to make it gluten free

Step 6: Close the lid. Set vent to Sealing mode (DUO models). Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).

Wait for 5 minutes and release the pressure manually. To do this, turn vent to ‘Venting’ position in DUO models, or push down the pressure valve in ULTRA. Open the lid after the pin drops.

Closing the lid of the Instant Pot

Step 7: Stir in chopped spinach. The heat from the soup will wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!

Adding chopped spinach to the Instant pot
White bowl with Instant Pot Minestrone Soup with cheese board on side

Customize This Minestrone Soup Recipe

Veggies: You can easily customize this soup to your taste- I keep switching the veggies in this soup.  Sometimes, I add chopped squash or pumpkin to this, and it tastes amazing.

Beans: I prefer to use canned beans in Minestrone Soup, simply out of convenience.  The time it takes for dry beans to cook is too long for the vegetables, so, if using dry beans, one has to make this a two-step cooking process- cook the beans first and then add the remaining ingredients.

I personally like using organic Northern beans here, but you can use the beans of your choice, Kidney, Pinto or Cannellini Beans.

Broth: I make this soup with low-sodium vegetable broth, but you can use regular broth or even chicken/Beef broth.  You can add diced tomatoes to this soup.

We prefer a slightly less tomatoey flavor, so adding tomato paste just works out great for us.

Greens: You can use any dark leafy baby-greens instead of baby spinach in this recipe. Chopped baby kale would be a great addition here too. If using regular spinach or kale, add it along with other veggies.

Gluten-Free Minestrone Soup

Typically, this soup calls for a small pasta like small shells, ditalini or elbow macaroni.  I substitute pasta with Quinoa. My family likes the taste of quinoa, it’s gluten-free, plus it bumps up the fiber and protein in the soup.

Alternatively, you can even add Amaranth or wild rice instead.

Water and quinoa added to the rest of the ingredients for Minestrone Soup in an Instant Pot

Optional Variation

Sometimes, I like to add an extra, totally optional, ingredient in this soup towards the end.

I add chopped, pre-cooked, chicken and jalapeño sausage from Trader Joe’s.  The sausage is fully cooked, so it just needs to hang out in the soup for a few minutes and it absorbs the flavors of the soup and becomes really soft.

My family loves the combination of this spicy sausage with Minestrone soup, but you can skip it and make it totally vegetarian.

Two bowls is Instant Pot Minestrone Soup

Stove-top Recipe for Minestrone Soup

You can cook this soup on the stove-top too.

Add all the ingredients in a soup pot, stir well, and cook covered on medium-high heat for 20-25 minutes, or till quinoa grains have sprouted.

Follow the remaining instructions for garnish and enjoy!

Stove-top Pressure cooker (Hawkins/Prestige):

Follow all instructions and cook for 2 whistles in the pressure cooker. Wait 5 minutes and manually release pressure by carefully lifting the pressure weight.

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

White bowl with Instant Pot Minestrone Soup

Instant Pot Minestrone Soup

This is my pressure cooker ‘pour-and-start’ recipe for Minestrone Soup. It’s delicious, healthy and a colorful blend of hearty vegetables, earthy broth and fiber-rich northern beans. I add my own twist by adding quinoa to it, and that makes it a great one-pot gluten-free meal!
4.79 from 14 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 3 minutes
Resting time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 167kcal


Pressure Cook the Following:

Add after opening lid:

  • 2 cups baby spinach chopped
  • 2 tbsp Grated parmesan cheese for garnish

Optional Add-on:

  • 2 links pre-cooked chicken sausage chopped (optional)


  • Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.
  • In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.
  • Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).
  • Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!


Notes & Recipe Tips

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Calories: 167kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 1547mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5310IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1.5mg
Course: Soup
Cuisine: Italian
Keyword: beans, instant pot, minestrone, pressure cooker, Soup, vegetarian
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!


Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

You Might Also Like