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Instant Pot Vegan Quinoa and Kale Minestrone Soup

This hearty and nutritious Instant Pot Vegan Quinoa and Kale Minestrone Soup is packed with vegetables, fiber-rich quinoa, and iron-rich kale. Perfect for a cozy dinner or meal prep for the week, this soup is both filling and healthy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 People
Calories 220 kcal

Equipment

  • 1 Instant Pot or similar electric pressure cooker
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 1 cup quinoa Rinsed and drained.
  • 1 tablespoon olive oil
  • 1 medium onion Diced.
  • 2 medium carrots Diced.
  • 2 stalks celery Diced.
  • 3 cloves garlic Minced.
  • 1 medium zucchini Diced.
  • 1 can diced tomatoes 15 oz, with juice.
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can cannellini beans 15 oz, rinsed and drained.
  • 2 cups kale Chopped.
  • 1 tablespoon lemon juice

Instructions
 

  • Turn the Instant Pot to the sauté mode. Once hot, add olive oil and let it heat for a moment.
  • Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
  • Stir in the minced garlic and sauté for an additional 1 minute, until fragrant.
  • Add the diced zucchini, rinsed quinoa, canned tomatoes (with juice), vegetable broth, oregano, basil, salt, and black pepper. Stir to combine all ingredients.
  • Close the Instant Pot lid, ensuring the vent is set to sealing. Select Manual or Pressure Cook mode and set the timer for 10 minutes on high pressure.
  • Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  • Open the pot and stir in the rinsed cannellini beans, chopped kale, and lemon juice. Let the soup sit for about 5 minutes to allow the kale to wilt and the beans to warm through.
  • Taste and adjust seasoning if necessary before serving.

Notes

For added flavor, consider adding a bay leaf during cooking and removing it before serving.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat before serving.
Feel free to customize with other seasonal vegetables or legumes based on your preference.