Instant Pot Quinoa Soup w/ Vegetables

Name: Instant Pot Quinoa Soup w/ Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 yellow onion; 2 large carrots; 2 celery ribs; 2 zucchini; 1.5 cups frozen peas; 6 cups low sodium vegetable broth; 2 cups tomato sauce; 1 cup quinoa; 5 ounces baby spinach; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon chili powder; salt + pepper

User Reviews

5.0

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 Servings
Calories
186 kcal
Course
Main Course, Soup
Cuisine
Italian

Instant Pot Quinoa Soup w/ Vegetables

Talia Shannon

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An Instant Pot quinoa soup that's hearty, filling, and flavourful with stovetop directions too!

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Ingredients

Servings

1 yellow onion diced
2 large carrots diced
2 celery ribs diced
2 zucchini quartered lengthwise + thickly sliced
1.5 cups frozen peas
6 cups low sodium vegetable broth
2 cups tomato sauce or tomato puree of choice
1 cup quinoa
5 ounces baby spinach
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon chili powder
salt + pepper to taste

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Instructions

Instant Pot Directions

Set your Instant Pot to sauté. Add 3-4 tablespoons of water, with the onion, carrots, and celery, and sauté until softened, approx. 5 minutes. (Add more water if needed to prevent sticking.)
Add all the remaining ingredients, except the spinach, and give it a stir. Lock your lid in place, ensuring the valve is set to the sealing position. Then set to high pressure for 2 minutes. (It will take approx. 15 minutes to reach pressure.) Once complete, quick release, remove the lid and stir in the spinach until wilted.

Stove Top Directions

In a large soup pot, add 3-4 tablespoons of water, with the onion, carrots, and celery, and sauté over medium heat until softened, approx. 5 minutes. (Add more water as needed to prevent sticking.)
Then add all the remaining ingredients, except the spinach, cover your pot with a lid, and bring to a low boil. Then simmer the soup for 12-15 minutes, until the quinoa is cooked and the soup has thickened. Turn off the heat, and stir in the spinach until wilted.

Equipments used:

Notes

Leftovers keep refrigerated for 3-4 days or freeze airtight for up to 3 months. Make sure to cool the soup before freezing and leave some room for expansion.
Dice the onion, carrots, and celery into small pieces, but keep the zucchini pieces larger so they don't overcook and get too soft.
If using the Instant Pot method, make sure the valve on your lid is in the sealing position, or it will not reach pressure. When the timer completes, quick release immediately to prevent overcooking.
If using the stovetop method, keep your pot or saucepan covered with a lid while cooking to prevent the liquids from evaporating too much and the soup from getting too thick.
As the soup cools, the quinoa will absorb more broth. Add a little extra broth, as needed, if the soup gets thicker than you'd like.

Nutrition Information

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Calories 186cal (9%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 2g (3%) Sodium 312mg (13%) Potassium 814mg (23%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 6704IU (134%) Vitamin C 45mg (50%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 186 kcal

% Daily Value*

Calories	186cal	9%
Carbohydrates	34g	11%
Protein	9g	18%
Fat	2g	3%
Sodium	312mg	13%
Potassium	814mg	17%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	6704IU	134%
Vitamin C	45mg	50%
Calcium	74mg	7%
Iron	5mg	28%