Instant Pot Quinoa Soup Recipe
User Reviews
5
Instant Pot Quinoa Soup Recipe
Description
The recipe begins by sautéing a base of onion, carrot, and celery in olive oil within the instant pot until softened. Chopped zucchini, yellow squash, red bell pepper, garlic, thyme, diced tomatoes, quinoa, vegetable broth, water, salt, pepper, and bay leaves are added, then cooked on high pressure for 4 minutes. After a quick pressure release, fresh kale is stirred in and gently wilted over a few minutes.
The resulting soup is thickened slightly by the quinoa and beans, yielding a comforting and filling texture. The blend of vegetables contributes a mild sweetness and freshness, balanced with the herby undertones from thyme and bay leaf. Parmesan cheese can be added for an optional savory touch.
This soup serves well as a light lunch or starter and benefits from being served warm. Leftovers keep well for several days in the refrigerator, making it practical for multiple meals.
Refrigerate leftovers in an airtight container up to 5 days for best freshness.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion chopped, medium
- 3 carrot peeled and chopped
- 2 celery chopped, stalks
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 1 red bell pepper (diced)
- 1 tablespoon garlic minced
- ½ teaspoon thyme dried
- 1 can diced tomatoes (28 oz. can)
- 1 cup quinoa (rinsed well)
- 4 cups vegetable broth (or chicken broth)
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaf
- 1 can great northern beans 15 oz can (rinsed and drained)
- 1 cup kale chopped, fresh
- Parmesan Cheese optional garnish, freshly grated
Instructions
- Heat the oil in the instant pot on the sauté setting. Add in the diced onions, carrots and celery to the instant pot. Sauté until they are tender (3-5 minutes).
- Then add in all the remaining ingredients except for the fresh kale and Parmesan Cheese. Stir to combine all the ingredients. Place the instant pot lid on and set the valve to the sealing position.
- Cook on high pressure for 4 minutes. When finished cooking, do a quick release to release the pressure.
- Switch the instant pot to the sauté setting. Stir in the fresh kale. Heat for 3-5 minutes until the kale has softened.
- Serve warm topped with the parmesan cheese and enjoy!
Notes
- Store leftover soup in an airtight container refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1199mg | 50% |
| Potassium | 1256mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 7177IU | 144% |
| Vitamin C | 78mg | 87% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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