Name: Instant Pot Vegan Quinoa and Kale Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (15 ounce) can kidney beans, drained and rinsed; 6 cups vegetable broth; 0.75 cup quinoa; 1 yellow onion, chopped; 1 zucchini, diced; 2 stalks celery, chopped; 2 carrots, diced; 1 cup chopped kale; 2 cloves garlic, minced; 0.5 teaspoon salt; 0.5 teaspoon dried oregano; 0.5 teaspoon dried rosemary

Instant Pot Vegan Quinoa and Kale Minestrone Soup

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Quick and delicious Instant Pot vegan minestrone with quinoa, kale, and hearty flavors.

Ingredients:

1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
6 cups vegetable broth
0.75 cup quinoa
1 yellow onion, chopped
1 zucchini, diced
2 stalks celery, chopped
2 carrots, diced
1 cup chopped kale
2 cloves garlic, minced
0.5 teaspoon salt
0.5 teaspoon dried rosemary

Instructions:

In a multi-functional pressure cooker (such as Instant Pot), add cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary. Close and lock the lid, then cook on high pressure for 35 minutes following the manufacturer's instructions. Allow pressure to build for 10 to 15 minutes.
Follow the manufacturer's instructions to naturally release pressure for approximately 10 minutes. Then, carefully quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid.

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