Instant Pot Vegan Quinoa and Kale Minestrone Soup

Everyone's favorite vegan minestrone soup can be done in minutes in your Instant Pot. Simple, rich, and flavorful with the addition of quinoa and kale.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 183 Calories

Ingredients

• 2 stalks celery, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 cup chopped kale
• 0.5 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried rosemary
• 0.75 cup quinoa

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.