Instant Pot Vegetable Quinoa Soup
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.
Servings: 6 Servings
Calories: 159kcal
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.
Nutrition
Calories: 159kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 863mg | Potassium: 264mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1914IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 3mg