Instant Pot Quinoa Vegetable Soup

4.87 from 15 votes

You will not find a hearty soup that can be prepared in less than 30 minutes other than this Instant Pot Quinoa Vegetable Soup!

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American, Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 242kcal

Press saute and add olive oil to the Instant Pot.
3 tsp olive oil
When the display shows "hot," add chopped onion and garlic.
2 garlic cloves chopped, 1 cup chopped onions
Stir and cook for a minute until the onions are softened.
Add all the chopped vegetables, salt, and spice powders and mix well. (check above for pictures with instructions)
1 bell pepper chopped, 2 carrots chopped, 1 potato chopped, ½ cup frozen peas, ½ cup frozen corn, ½ tsp cayenne pepper, ¼ tsp black pepper, ¼ tsp turmeric powder, ½ tsp cumin powder, 1 tsp Italian seasonings, salt to taste
Add the tomato sauce, quinoa, vegetable broth, and water. Stir well.
1 cup quinoa, ½ cup tomato sauce, 4 cup vegetable broth, 3 cup water
Close the Instant pot with the lid and cook for 3 minutes on high pressure.
Release the pressure naturally for about 5 minutes, and then use the quick release(QR) option.
Open the Instant Pot and stir. If the soup is too thick, add more water and cook for a minute.
Serve hot with toppings of your choice.

You can use sweet potatoes instead of regular potatoes.
Add black beans, kidney beans, lentils, or chickpeas to make it a filling meal.
Use red chili powder or smoked paprika instead of cayenne pepper for a milder flavor.
You can also top up with vegan parmesan cheese.
Add or omit any spice powder to suit your taste.
Always buy good-quality quinoa for a better flavor and texture.