Easy Instant Pot Beef Minestrone Soup - Real Food Whole Life

Easy Instant Pot Beef Minestrone Soup

January 8, 2019 (Updated on January 11, 2022)

top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background

This quick and easy homemade minestrone soup is made in the Instant Pot and packed full of vegetables and ground beef.

No beans or pasta noodles included!

top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background

about this easy instant pot beef minestrone soup recipe

If you’re looking for simple whole30 soup recipes, then you’re in the right place!

There’s something so simple about one-pot meals.

And since I’m always looking for ways to get more veggies, protein and healthy fat into a meal (without working too hard), quick and easy soup recipes are just the thing.

I’ve personally always been a big fan of minestrone, with all the delicious flavors and interesting textures.

So I wanted to make a version that kept all the taste of the classic we know and love, but without the beans and noodles.

The beauty of this recipe is that it can be made in the instant pot, slow cooker or stovetop – keeping all your options open on busy weeks!

process & tips for easy instant pot beef minestrone soup

Because there are no beans or pasta, this recipe is perfect if you’re gluten-free, paleo, or doing a whole30.

It’s also great if you just want a veggie filled hearty bowl of soup that will warm you up from the inside out.

Be sure not to skip the vinegar at the end, or the healthy drizzle of olive oil, either.

Both of these ingredients add vibrancy and brightness to the soup (and will make it so you never miss the pasta or dairy either).

You’ll also notice I added stovetop and crockpot instructions, too, so no matter what you’ll be able to make this delicious recipe.

how to make crockpot minestrone soup

Heat the olive oil in a large pan over medium heat, then add the beef and cook for 5-8 minutes (or until browned).

Add the onions and cook for 3 more minutes, until just softened.

Add everything to a 6-quart slow cooker.

Cook on high for 4 hours or on low for 6 hours or until the soup is bubbling and the veggies are tender.

Then add the vinegar, stir to combine before tasting and add additional salt & olive oil if desired.

top down view of a black instant pot with ground beef and seasonings and chopped vegetables on a white table

ingredients & modifications

Ground beef: I used lean grass-fed, ground beef for this recipe but you could use regular ground beef too. Ground turkey would also work great in its place.

Onion: The classic trio of onion, carrot and celery adds so much flavor to homemade soups. But if you don’t like or can’t eat onions, feel free to skip them in this recipe.

Carrots: Whole, chopped carrots yield the best flavor for this soup.

Celery: chopped fresh celery works best.

Kale: I chose kale for this recipe because it’s hearty enough to withstand cooking in the pressure cooker and slow cooker. If you wanted to use chopped baby spinach instead, you could add it right at the end of cooking. It will wilt easily into the hot broth.

Sweet potato: We like sweet potatoes in this recipe but waxy yellow potatoes, russet, or even butternut squash would also work well.

Diced tomatoes: Diced tomatoes are a great time-saving pantry staple to keep on hand and add great depth of flavor to homemade soups.

Red wine vinegar: The vinegar adds a nice flavor lift and light acidity to the soup that balances the other flavors very well. It pairs particularly well with tomato based soup broths. But you can also use lemon juice or apple cider vinegar in its place.

Olive oil: I like the flavor of olive oil best in this recipe. But any neutral oil will work in this soup, such as avocado oil, vegetable oil or canola.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

How to make minestrone soup without meat: For a vegetarian option, simply swap 2 cans of drained & rinsed kidney beans for the beef. And also substitute in vegetable stock for the chicken stock.

For spicy minestrone soup: To make a spicy minestrone soup add red pepper flakes for a little extra kick. They go great with the other ingredients in this recipe.

Tip: This recipe is pretty versatile, so feel free to use whatever veggies you like and have on hand.

closeup of a vegetable and beef soup in a white bowl with silver spoon

what to serve with minestrone soup

Fall Harvest Salad

Chopped Kale Salad

Arugula or any mixed greens tossed with our Easy Apple Cider Vinaigrette or Lemon Dijon Dressing

One Bowl Cornbread Muffins

One Bowl Triple Apple Cider Spiced Muffins

Crusty bread, buttery croutons or grilled cheese for dipping

how to store & freeze leftover beef minestrone soup

Homemade soups keep well in the fridge for up to 3-4 days, in a sealed container.

This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months.

If you’re going to make this with pasta, I suggest storing it in the fridge separately so your noodles don’t get soggy. I would also freeze it without the pasta too for best results.

top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background

more slow cooker ground beef recipes

Mexican-Inspired Shredded Beef

Slow Cooker Taco Soup

Crockpot Spaghetti Sauce

Slow Cooker Hamburger Soup

Slow Cooker Easy Beef and Bean Chili

this recipe is…

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I hope you’ll make this Easy Instant Pot Beef Minestrone Soup recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background
5 from 3 votes

Easy Instant Pot Beef Minestrone Soup

Yield 8
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

This quick and easy homemade minestrone soup is made in the Instant Pot and packed full of vegetables and ground beef. No beans or pasta noodles included!

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds 10% ground beef grass-fed if possible
  • 1 medium onion diced
  • 2 cup shredded or chopped carrot
  • 2 cups chopped zucchini
  • 2 cup chopped green beans fresh or frozen
  • 4 cups chopped kale
  • 2 cups diced sweet potato
  • 1 15 ounce can petite diced tomatoes
  • 1 tablespoon no-salt-added Italian seasoning
  • 1-2 teaspoon kosher salt
  • 1 quart chicken stock
  • 2 teaspoons red wine vinegar
  • sea salt, extra virgin olive oil and fresh parsley for serving

Instructions

Instant Pot Instructions

  • Heat the olive oil in an electric pressure cooker set to saute for 10 minutes. Add the beef, and cook, stirring occasionally, until browned.
  • Add the onion, carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
  • Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Add the vinegar, stirring to combine. Taste and add additional salt if desired. Serve with a sprinkle of sea salt and a generous drizzle of olive oil.

Stovetop Instructions

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the beef and cook for 5-8 minutes or until browned.
  • Add the onions and cook for 3 more minutes, until just softened.
  • Cover, bring to a boil, then reduce to a simmer.
  • Cook until the veggies are cooked, about 25-30 minutes. Proceed with step 5 above.

Slow Cooker Instructions

  • Heat the olive oil in a large pan over medium heat. Add the beef and cook for 5-8 minutes or until browned.
  • Add the onions and cook for 3 more minutes, until just softened.
  • Add everything to a 6-quart slow cooker.
  • Cook on high for 4 hours or on low for 6 hours or until the soup is bubbling and the veggies are tender. Proceed with step 5 from the instant pot instructions above.

Notes

Keep in mind that it will take about 18-25 minutes for the pressure cooker to come to pressure before the 5 minutes of pressurized cooking time.
For a vegetarian option swap 2 cans of drained, rinsed kidney beans for the beef and vegetable stock for the chicken stock.
This recipe is pretty versatile, so feel free to use whatever veggies you like and have on hand.
Be sure to use a 6-quart pressure cooker to accommodate all the ingredients. If you have a smaller size, half the ingredients.
Nutrition information calculated without pasta or beans.
For more ingredient substitutions, see blog post above.

Nutrition

Calories: 337kcal | Carbohydrates: 21g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 593mg | Potassium: 1035mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13676IU | Vitamin C: 53mg | Calcium: 117mg | Iron: 4mg
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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