Instant Pot® Vegan Quinoa and Kale Minestrone Soup
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Ingredients1 h 15 m servings 186 cals
Original recipe yields 8 servings
- 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(R)). 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.
Per Serving: 186 calories; 1.9 g fat; 33.8 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 729 mg sodium. Full nutrition