Instant Pot Vegan Quinoa and Kale Minestrone Soup

Name: Instant Pot Vegan Quinoa and Kale Minestrone Soup
Total time: 75
Yield: 8
Ingredients: 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (15 ounce) can kidney beans, drained and rinsed; 6 cups vegetable broth; 0.75 cup quinoa; 1 yellow onion, chopped; 1 zucchini, diced; 2 stalks celery, chopped; 2 carrots, diced; 1 cup chopped kale; 2 cloves garlic, minced; 0.5 teaspoon salt; 0.5 teaspoon dried oregano; 0.5 teaspoon dried rosemary

Recipe by Fioa from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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1 (15 ounce) can cannellini beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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6 cups vegetable broth
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0.75 cup quinoa
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1 yellow onion, chopped
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1 zucchini, diced
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2 stalks celery, chopped

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2 carrots, diced
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1 cup chopped kale
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2 cloves garlic, minced
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0.5 teaspoon salt
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0.5 teaspoon dried oregano
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0.5 teaspoon dried rosemary

Instructions

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). 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.