INSTANT POT® VEGAN QUINOA AND KALE MINESTRONE SOUP

Instant Pot® Vegan Quinoa and Kale Minestrone Soup image

Provided by Fioa

Time 1h15m

Yield 8

Number Of Ingredients 13

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1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
6 cups vegetable broth
¾ cup quinoa
1 yellow onion, chopped
1 zucchini, diced
2 stalks celery, chopped
2 carrots, diced
1 cup chopped kale
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried rosemary

Steps:

Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 33.1 g, Fat 1.8 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 724 mg, Sugar 3.9 g