Ready in under 30 minutes, Instant Pot Quinoa Soup is a delicious soup to make on meatless Monday or for a vegetarian dinner. It's the perfect soup to make when you don't have much time but want a cozy, hearty soup.
Soup season is the best season if you ask me. Soups are so easy to make, a one pot wonder, and the longer they cook, the better they get!
This vegetable quinoa soup is full of hearty vegetables, black beans, and white quinoa. The best part is, you can tailor this soup to your family's palate and add any vegetables you have in the refrigerator.
Serve this soup with sweet potato rolls, sourdough rolls, Instant Pot dinner rolls, or Instant Pot bread. It's a thick soup that is perfect with a crusty piece of bread!
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Ingredients You'll Need
- Olive oil. To saute the veggies in.
- Garlic cloves. Two or three depending on how big they are. You want at least 1 tablespoon of minced garlic.
- Onion. One large onion.
- Bell peppers. You can use a red bell pepper, yellow bell pepper, or orange bell pepper.
- Broth. Vegetable broth, vegetable stock, chicken broth, or water can be used.
- Black beans. One can, drained.
- Corn. One can, drained.
- Fire roasted tomatoes. Two cans, not drained.
- Spices. Chili powder and cumin powder.
- Salt and black pepper. To taste.
- White quinoa.
What is Quinoa?
Quinoa is actually a seed, not a grain. In the past few years, it has become very popular because it is full of protein, essential nutrients, and it is gluten free! You can find quinoa in your local grocery store or you can buy it on Amazon.
Let's Make Instant Pot Quinoa Soup!
Set the Instant Pot to "saute" and add the chopped onions, minced garlic, and chopped bell peppers. Cook until they are soft, about 3 minutes.
Add the drained black beans, drained corn, and chopped tomatoes. Add the quinoa and seasonings to the inner pot of the Instant Pot. Pour in the vegetable broth and close the lid of the electric pressure cooker and make sure the lid is set to the sealing position.
Set the cook time to 10 minutes, on high pressure. After the cooking time, quick release the remaining pressure and enjoy this healthy soup for dinner!
Variations
- Change up the veggies! Add sweet potatoes, butternut squash, zucchini, or any family favorite veggies you have on hand.
- Change up the beans! Instead of black beans, add kidney beans, pinto beans, cannellini beans, garbanzo beans, or a mixture of beans.
- Change up the quinoa! Instead of white quinoa, you can use red quinoa, red lentils, or wild rice instead of quinoa.
- Change up the spices! Add two tablespoons of your favorite spices. Curry powder, turmeric powder, Italian seasoning, or your favorite seasonings.
Storage Tips For Instant Pot Quinoa Soup
Store any leftovers in an airtight container. As the leftovers cool, the quinoa does make the soup thicker. If you would like your soup a little thinner, add a little more vegetable broth to the soup before you reheat it.
To reheat the soup, place the amount of soup you would like in a microwave safe bowl or a saucepan. Reheat for 2-3 minutes or until the soup is hot enough for your liking.
You can freeze this soup in a freeze safe container for 3 months. When reheating, add some more broth to make the soup a little thinner.
Frequently Asked Questions
It will take about 10 minutes to come up to pressure. If you are adding cold water, or cold broth, it will take a little bit longer to come up to pressure.
Yes! Add all the ingredients to the crock pot and set the cook time to 4 hours on high, and 8 hours on low.
I like to serve this soup with diced avocado and a squeeze of lime juice or lemon juice. You can chop your favorite fresh herbs and add them to the soup as well.
Other Recipes To Try
- More Instant Pot Recipes
- Instant Pot Broccoli Cheddar Soup
- Loaded Instant Pot Cauliflower Soup
- Instant Pot Split Pea Soup
- Instant Pot Zuppa Toscana
- Lasagna Soup-In the Instant Pot
Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!
📖 Recipe
Instant Pot Vegetable Quinoa Soup
Ingredients
- 2 tablespoon Olive Oil
- 2 Garlic Cloves Minced
- 1 Onion Chopped
- 1 Red Bell Pepper Chopped
- 1 can Black Beans 15 ounce, drained
- 1 can Corn 15 ounce, Drained
- 2 cans Fire Roasted Tomatoes
- 4 cups Vegetable Broth
- ¾ cup White Quinoa
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin Powder
- Salt and Pepper To taste
Instructions
- Set the Instant Pot to "saute" and add the olive oil, chopped onions, minced garlic, and chopped bell peppers. Cook until they are soft, about 3 minutes.
- Add the drained black beans, drained corn, and chopped tomatoes. Add the quinoa, seasonings, salt and pepper to the inner pot of the Instant Pot. Pour in the vegetable broth, stir, and close the lid of the Instant Pot and make sure the lid is set to the sealing position.
- Set the cook time to 10 minutes, on high pressure. After the cooking time, quick release the remaining pressure and enjoy this healthy soup for dinner!
Notes
- Change up the veggies! Add sweet potatoes, butternut squash, zucchini, or any family favorite veggies you have on hand.
- Change up the beans! Instead of black beans, add kidney beans, pinto beans, cannellini beans, garbanzo beans, or a mixture of beans.
- Change up the quinoa! Instead of white quinoa, you can use red quinoa, red lentils, or wild rice instead of quinoa.
- Change up the spices! Add two tablespoons of your favorite spices. Curry powder, turmeric powder, Italian seasoning, or your favorite seasonings.
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