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Instant Pot Vegan Quinoa and Kale Minestrone Soup

Instant Pot Vegan Quinoa and Kale Minestrone Soup

This hearty and nutritious Instant Pot Vegan Quinoa and Kale Minestrone Soup is packed with vegetables and protein-rich quinoa, making it a perfect meal for any time of the year. With its rich flavors and simple preparation, it's ideal for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 220 kcal

Equipment

  • 1 Instant Pot or pressure cooker
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup kale, torn into bite-sized pieces
  • 1 cup quinoa, rinsed
  • 14 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 15 ounces canned cannellini beans, drained and rinsed
  • 1 juice of lemon optional
  • for garnish fresh parsley optional

Instructions
 

  • Set your Instant Pot to the sauté mode. Once hot, add the olive oil.
  • Add the diced onion to the pot and sauté for about 3 minutes until translucent. Then add the minced garlic and sauté for an additional minute.
  • Add the carrots, celery, zucchini, and red bell pepper to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
  • Stir in the quinoa, diced tomatoes (with their juices), vegetable broth, dried Italian herbs, salt, and black pepper.
  • Close the Instant Pot lid, ensuring the valve is set to 'sealing.' Cook on high pressure for 10 minutes.
  • Once cooking is complete, allow for a natural release for 5 minutes, then switch the valve to 'venting' to release any remaining pressure.
  • Open the lid and stir in the torn kale and cannellini beans. Allow the soup to sit for an additional 5-10 minutes for the kale to wilt.
  • If desired, stir in the lemon juice for added brightness before serving.
  • Serve hot, garnished with fresh parsley if using.

Notes

Feel free to add any seasonal vegetables you have on hand, such as green beans or spinach.
You can adjust the seasoning according to your preference.
This soup stores well in the refrigerator for up to 5 days and freezes beautifully for later meals.