How to Make Instant Pot Vegan Quinoa and Kale Minestrone Soup - A Step-by-Step Guide

If you're looking for a healthy, satisfying, and delicious meal that can be made in a flash, then look no further than this Instant Pot Vegan Quinoa and Kale Minestrone Soup. Packed with protein, fiber, and tons of veggies, this soup is the perfect dish to warm you up on a cold day and nourish your body from the inside out.

With the help of an Instant Pot, this recipe comes together quickly and effortlessly, making it an ideal option for busy weeknights when you want something nutriti...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • 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.
  • 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.
  • Nutrition

    183 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 724mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 5mg
    • Calcium: 71mg
    • Iron: 3mg
    • Potassium: 201mg