Craving a hearty soup? Get this Instant Pot Minestrone Soup recipe on the table in less than 20 minutes from start to finish.


  • 2 tbsp lard or olive oil
  • 2 stalks celery diced
  • 1 large onion diced
  • 1 large carrot diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 800g crushed tomatoes
  • 450g can or about 2 cups freshly cooked, drained white or cannellini beans
  • 900g bone broth or vegetable broth
  • 1 bay leaf
  • 35g fresh spinach or kale without the rib torn into shreds
  • 150g gluten-free elbow pasta or shell pasta
  • 30g finely grated parmesan cheese omit for vegan option
  • 1 tbsp fresh pesto optional


  1. Set Instant Pot to saute mode. Add olive oil, onion, carrot, celery and garlic. Mix until softened.
  2. Add basil, oregano, salt and pepper.
  3. If canned tomatoes are still whole, pulse tomatoes and liquid in can in a food processor or blender for a few seconds to dice tomatoes.
  4. Add tomatoes, bone broth, spinach or kale, bay leaf, and pasta. Close lid and set to manual high pressure (HP) for 6 minutes. It will take about 8 minutes for the Instant Pot to reach high pressure, then it will cook for 6 minutes.
  5. When timer goes off, let sit for 1-2 minutes. Then set to quick release to vent steam.
  6. Remove lid and add white kidney beans.
  7. Serve in bowls and garnish with parmesan cheese and a dollop of pesto.

Recipe from Dont Mess With Mama