Instant Pot Minestrone (Whole30, No-Beans) is packed with protein and veggies and makes for the perfect, hearty, one-pot meal.
A gluten-free, dairy-free, paleo, whole30 friendly recipe.
Guys, I am on such a soup kick lately!
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), hearty soups are just the thing.
I’ve personally always been a big fan of minestrone, with all the flavors and textures, but since beans and I haven’t been great friends lately, I’ve been looking for an alternative recipe with all the taste but none of the grains.
This version of minestrone is so full of goodness and veggies, but skips the beans and noodles.
Honestly, I don’t think you’ll miss either, but if feel you must have them, go ahead and add some cooked pasta and drained, canned beans at the end of the cooking process.
Because there are no beans or pasta, this recipe is perfect if you’re gluten-free, paleo, or doing a whole30, or 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 lend vibrancy and brightness to the soup, and will make it so you never miss the pasta or dairy.
You’ll also notice I added stovetop and crockpot instructions, too, so no matter what you’ll be able to make this delicious recipe.
A quick note, too, that this soup make a lot, which is a very good thing since leftovers taste amazing and are perfect to take for lunch on the go.
I like to freeze leftovers in individual servings so I can grab and go anytime (and not get bored of eating the same thing over and over).
For more on freezing leftovers in jars, check out this post.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Instant Pot Minestrone!
Recipe & Kid Friendly Adaptations
1 | Keep in mind that it will take about 18 minutes for the pressure cooker to come to pressure before the 5 minutes of pressurized cooking time.
2 | For a vegetarian option swap 2 cans of drained, rinsed kidney beans for the beef and vegetable stock for the chicken stock.
3 | This recipe is pretty versatile, so feel free to use whatever veggies you like and have on hand.
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, paleo and whole30
Tools to Make Instant Pot Minestrone (Whole30, No-Beans)
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Instant Pot Minestrone (Whole30, No-Beans)
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-oz) 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
1. Heat the olive oil in an electric pressure cooker set to saute for 10 minutes. Add the beef, and cook, stirring occasionally, until browned.
2. Add the onion, carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
3. Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
4. When the pressure cooker timer is done, quick release the pressure.
5. 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.
Make 6-8 servings
Stovetop Variation: 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. Proceed with step 2, cover, bring to a boil, then reduce to a simmer. Cook until the veggies are cooked, about 25-30 minutes. Proceed with step 5.
Slow Cooker Variation: 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. Proceed with step 2, adding everything to a 6-quart slow cooker. Cook until the veggies are tender, about 25-30 minutes. Proceed with step 5.
Notes: Be sure to use a 6-quart pressure cooker to accommodate all the ingredients. If you have a smaller size, half the ingredients.
Keep in mind that it will take about 18 minutes for the pressure cooker to come to pressure.
For a vegetarian option swap 2 cans of drained, rinsed kidney beans for the beef and vegetable stock for the chicken stock.