Vegetable quinoa soup is highly nutritious and packed with protein. It makes a perfect comforting one-pot hearty meal, especially on cold chilly days. This instant pot vegetable quinoa soup recipe is an easy dump-and-go recipe with very little prep time. It is vegan, gluten-free, and can be easily adapted to use vegetables of your choice!
Add all the ingredients (except spinach, pepper) and give it a good mix. (If you are using canned tomatoes then add them later)
Close and lock the instant pot lid with the pressure valve in the sealing position.
Pressure cook on high-pressure mode for 4 minutes.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
Add the spinach, canned tomatoes and give it a good mix.
Adjust salt and pepper to taste.
Notes
If you are using canned tomatoes then add them at the end along with spinach.