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Recipe: Instant Pot® Vegan Quinoa and Kale Minestrone Soup

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

Instant Pot® Vegan Quinoa And Kale Minestrone Soup Ingredients

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 (15 ounce) can kidney beans, drained and rinsed

  • 6 cups vegetable broth

  • cup quinoa

  • 1 yellow onion, chopped

  • 1 zucchini, diced

  • 2 stalks celery, chopped

  • 2 carrots, diced

  • 1 cup chopped kale

  • 2 cloves garlic, minced

  • teaspoon salt

  • teaspoon dried oregano

  • teaspoon dried rosemary

How to Make Instant Pot® Vegan Quinoa And Kale Minestrone Soup

  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 manufacturers 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 manufacturers instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes. Unlock and remove the lid.

Instant Pot® Vegan Quinoa And Kale Minestrone Soup Nutritions

  • Calories: 182.9 calories

  • Carbohydrate: 33.1 g

  • Cholesterol:

  • Fat: 1.8 g

  • Fiber: 8 g

  • Protein: 8.5 g

  • SaturatedFat: 0.1 g

  • ServingSize:

  • Sodium: 724 mg

  • Sugar: 3.9 g

  • TransFat:

  • UnsaturatedFat:

Source: Instant Pot® Vegan Quinoa and Kale Minestrone Soup

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