Instant Pot Vegan Quinoa and Kale Minestrone Soup
Description
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.
Ingredients
•
1 (15 ounce) can cannellini beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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6 cups vegetable broth
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3/4 cup quinoa
•
1 yellow onion, chopped
•
1 zucchini, diced
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2 stalks celery, chopped
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2 carrots, diced
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1 cup chopped kale
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon dried rosemary
Directions
1
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.
2
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.