Instant Pot Minestrone Soup
Prep time
Cook time
Total time
Hearty and comforting this revised take on an Italian classic comes together in a snap with the use on an Instant Pot, of course, it can be made stove top as well.
Recipe type: Main, Soup
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: 4-6 servings
  • 2 teaspoons coconut oil, or olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 3 medium carrots, diced
  • 1 fennel bulb, cored and diced (green stalks removed)
  • 1 teaspoon dried rosemary
  • ¼ cup tomato paste
  • ¼ cup nutritional yeast (optional)
  • 1 cup dried bean soup mix *See notes
  • 1 28-ounce can diced tomatoes **See notes
  • 3-4 cups vegetable stock
  • 1 400g box gluten-free pasta
  • Salt & pepper to taste
  1. In an Instant Pot, heat the coconut oil or olive oil using the saute feature, until it begins to ripple. Add the onion and garlic and cook until translucent, 3-4 minutes.
  2. Add in the celery, carrots, fennel bulb, and dried rosemary and continue to cook just until the vegetables are beginning to soften and the rosemary is aromatic.
  3. Stir the in the diced tomatoes, tomato paste, nutritional yeast, dried beans, and 3 cups of the vegetable stock.
  4. Cover the pot, locking the lid in place and turning the vent to the “sealing” position. Press cancel to stop the saute feature and next select the “Soup” cycle on your Instant Pot. The Instant Pot will automatically set itself for 30 minutes. If you have pre-soaked your beans overnight, use the “-” button to reduce the time to 15 minutes. After a few idle seconds, the machine will beep to indicate the cycle has begun.
  5. While the soup is cooking, bring a large pot of salted water to a boil. Add the gluten-free pasta and cooking according to the to manufacturer’s instruction, removing them just short of the cook time while they still have some bite left to them. Drain the noodles and rinse with cold water to stop them from cooking with the residual heat. Set aside.
  6. Once the soup is cooked and the timer has run out, the pot will automatically go into “keep warm” mode and a new timer will begin. Let the soup rest for 10 minutes before turning the vent to the “venting/steaming” position, to avoid burning yourself with hot steam, drape a dishcloth over the vent before turning it.
  7. Allow the steam to completely escape causing the pressure indicator to drop. Open the pot and season with salt and pepper to taste. If the soup is too thick, add the remaining cup of vegetable stock and stir in the noodles.
*I like to use an 8 bean soup mix for this recipe for the variety of colors and textures, but any dried bean or bean mix would work. If you have a gluten sensitivity always ready the labels on soup and bean mixes. Some include barley which does contain gluten.
**For a thicker soup, closer in structure to a stew, replace the diced tomatoes with crushed/ground tomatoes.

To make this recipe without an Instant Pot, follow the same instructions, and cook the soup in a large pot or dutch oven over the stove. Be sure to soak the beans overnight, to reduce the cooking time. Simmer for 45-60 minutes depending on the types of beans used.
Recipe by David James Di Pardo at