Name: Instant Pot Vegan Quinoa and Kale Minestrone Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cannellini beans, drained and rinsed - 1 (15 ounce) can; Kidney beans, drained and rinsed - 1 (15 ounce) can; Vegetable broth - 6 cups; Quinoa - ¾ cup; Yellow onion, chopped - 1; Zucchini, diced - 1; Celery, chopped - 2 stalks; Carrots, diced - 2; Chopped kale - 1 cup; Garlic, minced - 2 cloves; Salt - ½ teaspoon; Dried oregano - ½ teaspoon; Dried rosemary - ½ teaspoon

Instant Pot Vegan Quinoa and Kale Minestrone Soup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegan Quinoa and Kale Minestrone Soup

1. Cannellini beans, drained and rinsed - 1 (15 ounce) can

2. Kidney beans, drained and rinsed - 1 (15 ounce) can

3. Vegetable broth - 6 cups

4. Quinoa - ¾ cup

5. Yellow onion, chopped - 1

6. Zucchini, diced - 1

7. Celery, chopped - 2 stalks

8. Carrots, diced - 2

9. Chopped kale - 1 cup

10. Garlic, minced - 2 cloves

11. Salt - ½ teaspoon

12. Dried oregano - ½ teaspoon

13. Dried rosemary - ½ teaspoon

How to cook deliciously - Instant Pot Vegan Quinoa and Kale Minestrone Soup

1. Stage

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. Stage

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.