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:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(15 ounce) can cannellini beans, drained and rinsed
- 1(15 ounce) can kidney beans, drained and rinsed
- 6cups vegetable broth
- ¾cup quinoa
- 1yellow onion, chopped
- 1zucchini, diced
- 2stalks celery, chopped
- 2carrots, diced
- 1cup chopped kale
- 2cloves garlic, minced
- ½teaspoon salt
- ½teaspoon dried oregano
- ½teaspoon dried rosemary
Instructions
Step 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.Step 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.