Get dinner on the table in under 5 minutes with this easy Instant Pot Quinoa Soup Recipe. Loaded with hearty vegetables and quinoa, this soup is amazing.
1cangreat northern beans15 oz can (rinsed and drained)
1cupfresh kale(chopped)
Optional garnish: freshly grated Parmesan cheese
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
Refrigerate the leftovers in an airtight container for up to 5 days.