Instant Pot Quinoa Soup is filled with veggies, lots of flavorful seasonings and plant-based protein. You can make this quinoa veggie soup under 30 minutes in the instant pot. Stove-top instruction is included in the post.
1cupcarrots - **diced into ¼ inch thick half moons.
½cupcelery - **roughly chopped.
1.5cupszucchini - **sliced into ¼ inch thick half moons.
5cupsspinach - **baby spinach.
1cuponion - **yellow onion roughly chopped.
1tablespoongarlic - **minced.
15ounceDiced Tomatoes - **we used diced tomatoes along with the juices. Pick your favorite diced tomatoes can.
1tablespoontomato paste
2tablespoonbalsamic vinegar
1tablespoonolive oil - **extra light or light olive oil.
Seaonings
1teaspoonpaprika - **smoked paprika or sweet paprika.
1teaspoonoregano
½teaspoonthyme
1teaspoonground black pepper
1teaspoonred pepper flakes - **skip if heat intolerant.
salt to taste - **use according to your taste.
Liquid
7cupsvegetable stock
Instructions
Saute veggies
Set the instant pot on saute mode on high heat settings and add oil. Once the oil becomes moderately hot gently release the onion, carrots, celery, and garlic and saute for 30 secs. Add salt and saute for a couple of minutes or until the onion becomes soft. Cancel the saute mode.
Deglaze pot
Add the sliced zucchini, drained cannellini beans from the can, quinoa, and diced tomatoes along with the juices, tomato paste, and all the seasonings mentioned above in the "seasonings" section of the ingredients list.
Add vegetable stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and help prevent the burn error. Add the balsamic vinegar and give everything a quick stir.
Pressure cook
Secure the lid of the instant pot and seal the valve. Pressure cook on high for 2 minutes. Once the cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release by manually moving the valve from the sealing to the venting position. Once the floating metal pin on top of the lid drops open the lid carefully. Cancel the pressure cook mode.
Serve quinoa soup
Add the baby spinach and give the soup a good stir. Allow the soup to rest for 5 minutes before serving. The residual heat will help wilt the greens perfectly. Scroll up for recipe subs, step-by-step photos, tips and tricks, FAQs and much more!
Notes
Skip red pepper flakes: If you are making this soup for kids do skip adding the red pepper flakes.
Oil-free healthy soup: You can make this quinoa soup completely oil-free. Dump all the ingredients in the pot and pressure cook. The rest of the recipe remains the same.
Diced canned tomatoes: You can add your favorite diced tomatoes like fire-roasted tomatoes, tomatoes with green chilis, tomatoes with jalapeno, or tomatoes with basil.
Extra veggie option: You can add more veggies to this soup like bell pepper, mushrooms, corn, and green beans. Adjust the amount of veggie stock in case you decide to add more veggies.
Calorific details are provided by a third-party application & are to be used as indicative figures only. If you are on a special diet please use your nutritional calculator.
Nutrition Facts
Instant Pot Quinoa Soup
Amount per Serving
Calories
141
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
1423
mg
62
%
Potassium
539
mg
15
%
Carbohydrates
26
g
9
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
6856
IU
137
%
Vitamin C
25
mg
30
%
Calcium
124
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.