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

• ½ teaspoon salt
• 2 stalks celery, chopped
• 2 carrots, diced
• ½ teaspoon dried rosemary
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• ½ teaspoon dried oregano
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 zucchini, diced
• 6 cups vegetable broth
• ¾ cup quinoa
• 1 cup chopped kale

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.