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