Instant Pot Vegetable Quinoa Soup

Author:

Soniya Saluja

Some recipes just make life easier, and this vegetable quinoa soup is one of them. It’s the quickest, easiest, and most forgiving soup you’ll ever make!

4.43 from 45 votes

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Course: Soup

Cuisine: American

Keyword: Instant pot quinoa soup, instant pot vegetable quinoa soup, Quinoa Soup, Vegetable Quinoa Soup

Prep Time: 3

Cook Time: 1

Total Time: 4

Servings:

6 people

Calories:

180kcal

Ingredients

2½ teaspoon olive oil
1 tablespoon Italian seasoning
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
6 cups low-sodium organic vegetable broth
1 cup quinoa
1½ cups tomato puree or Pasta Sauce
Salt and freshly ground black pepper to taste
½ cup chopped fresh green beans
1 chopped zucchini
3 cups baby spinach

Instructions

Press Sauté (Normal) and let the Instant Pot get hot.
Add olive oil.
Add onion, carrots, celery, zucchini, asparagus (if using), and baby spinach. Give everything a quick stir.
Add tomato puree, quinoa, and vegetable broth.
Add Italian seasoning, salt, and pepper.
Lock the lid and set the steam vent to Sealing.
Select Pressure cook and cook for 1 minutes on High Pressure.
When the cycle ends, switch the steam vent to Venting for a quick release.
Open the lid, taste, adjust seasonings, and serve warm.

Video

Notes

Substitutions

Keep the same quinoa soup base and change the add-ins and seasoning. It becomes a whole new soup every time. Quinoa absorbs seasoning really well and adds protein, making it perfect for global-style soups without extra effort.

Italian - Add pasta sauce, chopped zucchini, 1 can kidney beans (rinsed), Italian seasoning, and a pinch of chili flakes. Finish with basil or parsley
Mexican - Add 1 can black beans (washed and rinsed), corn, taco seasoning, cumin, and a little paprika. Finish with lime juice and cilantro if you like
Indian - Add 1 can chickpeas (rinsed), peas, mixed vegetables or beans, garam masala, turmeric, cumin, and a little ginger. Finish with lemon and fresh coriander.

Nutrition