Instant Pot® Vegan Quinoa and Kale Minestrone Soup

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

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.
Instant Pot® Vegan Quinoa and Kale Minestrone Soup

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

Categories

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