It is one of the quickest and healthiest Instant Pot recipes you can cook in your Instant Pot. Whether you are cooking a big batch for a party or a small one fit for one meal time, this soup can deliver a full serving of essential nutrients in a small bowl. I agree to be sent email.
The hearty vegetables give the chunky texture, while the white or red quinoa makes it chewy. What a great way to bring some variety to the dinner table! It’s a delicious soup packed with flavors and nutrition that you must try once to believe. You will be surprised to see how much flavor this Instant Pot Quinoa Soup has, especially for being prepared in such a short time!
Why this recipe works
Instant Pot Vegetable Soup is a one-pot dish that can be a starter or the main course. The essential amino acids from Quinoa and fiber from seasonal vegetables make it a balanced meal. This Instant Pot Quinoa Vegetable Soup makes a great vegetarian meal. Like my vegetable barley soup, this quinoa soup tastes great the next day too! The ingredients list is quite lengthy, but it contains mainly pantry staples. They’re all nutritious in their own right! After noticing some of the soups at Costco and Sprouts, I got inspired to create a vegetable quinoa soup with the Instant pot. The best part is that this soup is cheaper, tastes better, and is healthier than any store-bought version. This instant pot recipe is an offshoot of my reader-favorite and kid-approved Instant pot lentil soup. I am sure it will be one of your family favorites too!
Ingredients note
How to make this soup
Add the tomato sauce, quinoa, vegetable broth, and water. Stir well. Vegetables: I used yellow onions, frozen peas, corn, carrots, bell peppers, and home-grown potatoes. I encourage you to buy as many local seasonal vegetables as possible from your local farmer’s market. Some options for adding other vegetables are red bell pepper, beets, parsnip, and sweet potatoes. Vegetable broth: I used homemade vegetable stock. You can use any broth of your choice. Look for a low-sodium, vegan version. Spices: I used cayenne pepper, black pepper powder, turmeric powder, Italian seasoning, and cumin powder. The list is not too restrictive. If you prefer some but not all of these spices, that’s ok too. Tomato sauce: I used tomato sauce to add acidity and sweetness to the soup. You can use any tomato product of your choice like diced tomatoes, tomato puree, crushed tomatoes, or tomato paste. Toppings: I used cilantro, avocados, and vegan croutons for the topping. You can also use other fresh herbs of your choice. When the display shows “hot,” add chopped onion and garlic. Stir and cook for a minute until the onions are softened. 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.
Storage
This Instant Pot Quinoa Vegetable Soup can be stored in an airtight container and refrigerated for up to a week. You can also freeze it for up to a month. Thaw the frozen soup overnight in the refrigerator and reheat it before serving.
Expert tips
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.
You might also like
Instant Pot Lentil CurryVegan Spinach SoupInstant Pot Vegetable QuinoaInstant Pot Kale Lentil SoupLemon Quinoa Indian Style (Instant Pot)
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
