Some recipes just make life easier, and this vegetable quinoa soup is one of them. It’s the quickest, easiest, and most forgiving soup you’ll ever make. It comes together in just 1 minute in an instant-pot, uses simple pantry ingredients, and tastes like something you spent hours on. Unlike regular soups that might leave you feeling hungry an hour later, this hearty creation will keep you satisfied for HOURS.
Come JOIN US on Instagram @thebellyrulesthemind.official and Pinterest @Bellyrulesdmind and be a part of our community and discuss various recipes, tips and tricks.
LET’S BE FRIENDS ON PINTEREST ! WE’RE ALWAYS PINNING TASTY RECIPES!
- Ingredients List
- Step By Step Recipe
- Common Mistakes and Solutions
- Soniya’s Top Tip
- Instant pot Quinoa Soup to the rescue!
- How to Store
- Substitutions
- Are you looking for more Vegetable Soup options?
- Conclusion
- Instant Pot Vegetable Quinoa Soup
I don’t know about you, but for me, there’s nothing more comforting than a bowl of hot soup. And while I love everything from Manchow soup to Sweet corn soup to classic Minestrone soup , this Instant Pot vegetable Quinoa soup is one of my favorites! Whether you’re sick or not, this Instant pot Quinoa Soup will warm you up from the inside out. It’s warm & comforting that actually fills you up and is perfect for any season.
Ingredients List
Check the recipe card for exact measurements.
- Olive oil
- Italian seasoning
- Chopped onion
- Carrots
- Celery
- Low-sodium organic vegetable broth
- Quinoa
- Tomato puree
- Salt and freshly ground black pepper to taste
- Green beans
- Zucchini
- Baby spinach
Step By Step Recipe
- Press Sauté (Normal) and let the Instant Pot get hot.
- Add olive oil.
- Add onion, carrots, celery, zucchini, asparagus (if using), and baby spinach. Give everything a quick stir.
- Add tomato puree, quinoa, and vegetable broth.
- Add Italian seasoning, salt, and pepper.
- Lock the lid and set the steam vent to Sealing.
- Select Soup/Stew and cook for 3 minutes on High Pressure.
- When the cycle ends, switch the steam vent to Venting for a quick release.
- Open the lid, taste, adjust seasonings, and serve warm.
Common Mistakes and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Not rinsing quinoa | Soup tastes slightly bitter | Always rinse quinoa in cold water or get pre-rinsed Quinoa |
| Adding too many veggies | Soup becomes too thick | Reduce the quinoa or add more broth to balance—I’ve had to rescue several batches this way. |
| Overcooking quinoa | Quinoa becomes mushy | Keep the simmer low and check at the 15–20 minute mark. |
Soniya’s Top Tip
- Always rinse Quinoa to reduce the bitterness unless you are using pre-washed Quinoa.
- Always add hot water or hot broth to cut the pressure-building time dramatically and makes the whole cooking process even quicker.
Instant pot Quinoa Soup to the rescue!
I and my husband avoid carbs at dinner time, so a lot of time our go-to dinner meals are soups This Soup recipe is one of our favorites because you can skip the meat and you don’t even notice it’s missing. The hardest part is doing all that chopping 😉 But just wait till you taste the results of your hard labor. This Instant pot vegetable quinoa soup is one that you’ll definitely want to add to your dinner rotation.
Easy to make, filling and delicious, incorporating a bowl of the stuff into your day-to-day life is a win-win. Oh, and did we mention that it was delicious?
How to Store
| Can You Save Leftovers? | How Long? | How to Store |
|---|---|---|
| Yes | 3–4 days in the fridge | Keep in an airtight container; quinoa absorbs liquid, so add a splash of broth when reheating. |
| Freeze? | Up to 2 months | Let soup cool fully, store in freezer-safe containers, and thaw overnight before reheating. |
Substitutions
Keep the same quinoa soup base and change the add-ins and seasoning. It becomes a whole new soup every time. Quinoa absorbs seasoning really well and adds protein, making it perfect for global-style soups without extra effort.
- Italian - Add pasta sauce, chopped zucchini, 1 can kidney beans (rinsed), Italian seasoning, and a pinch of chili flakes. Finish with basil or parsley
- Mexican - Add 1 can black beans (washed and rinsed), corn, taco seasoning, cumin, and a little paprika. Finish with lime juice and cilantro if you like
- Indian - Add 1 can chickpeas (rinsed), peas, mixed vegetables or beans, garam masala, turmeric, cumin, and a little ginger. Finish with lemon and fresh coriander.
Are you looking for more Vegetable Soup options?
- The Best Sopa De Fideo Recipe - Mexican Noodle Soup
- Sopa De Lentejas (Mexican Lentil Soup)
- Copycat Olive Garden Minestrone Soup
- Street Style Vegetable Manchow Soup
Conclusion
What I love most is how flexible it is. It’s the perfect “clean your fridge” meal. Throw in your favorite veggies, leftover produce, or even canned beans, and it always turns out delicious. It’s a warm, nourishing bowl that works for weeknights, meal prep, or whenever you need something wholesome without the effort.
Are you a fan of Mexican food? Do try out our vegetarian burrito bowl , Quinoa burrito bowl, Vegan Cauliflower burrito bowl and you will be considered as an expert chef.
Ingredients
- 2½ teaspoon olive oil
- 1 tablespoon Italian seasoning
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 6 cups low-sodium organic vegetable broth
- 1 cup quinoa
- 1½ cups tomato puree or Pasta Sauce
- Salt and freshly ground black pepper to taste
- ½ cup chopped fresh green beans
- 1 chopped zucchini
- 3 cups baby spinach
Instructions
- Press Sauté (Normal) and let the Instant Pot get hot.
- Add olive oil.
- Add onion, carrots, celery, zucchini, asparagus (if using), and baby spinach. Give everything a quick stir.
- Add tomato puree, quinoa, and vegetable broth.
- Add Italian seasoning, salt, and pepper.
- Lock the lid and set the steam vent to Sealing.
- Select Pressure cook and cook for 1 minutes on High Pressure.
- When the cycle ends, switch the steam vent to Venting for a quick release.
- Open the lid, taste, adjust seasonings, and serve warm.
Video
Notes
Substitutions
- Italian - Add pasta sauce, chopped zucchini, 1 can kidney beans (rinsed), Italian seasoning, and a pinch of chili flakes. Finish with basil or parsley
- Mexican - Add 1 can black beans (washed and rinsed), corn, taco seasoning, cumin, and a little paprika. Finish with lime juice and cilantro if you like
- Indian - Add 1 can chickpeas (rinsed), peas, mixed vegetables or beans, garam masala, turmeric, cumin, and a little ginger. Finish with lemon and fresh coriander.
Nutrition
Ingredients
- 2½ teaspoon olive oil
- 1 tablespoon Italian seasoning
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 6 cups low-sodium organic vegetable broth
- 1 cup quinoa
- 1½ cups tomato puree or Pasta Sauce
- Salt and freshly ground black pepper to taste
- ½ cup chopped fresh green beans
- 1 chopped zucchini
- 3 cups baby spinach
Instructions
- Press Sauté (Normal) and let the Instant Pot get hot.
- Add olive oil.
- Add onion, carrots, celery, zucchini, asparagus (if using), and baby spinach. Give everything a quick stir.
- Add tomato puree, quinoa, and vegetable broth.
- Add Italian seasoning, salt, and pepper.
- Lock the lid and set the steam vent to Sealing.
- Select Pressure cook and cook for 1 minutes on High Pressure.
- When the cycle ends, switch the steam vent to Venting for a quick release.
- Open the lid, taste, adjust seasonings, and serve warm.
Video
Notes
Substitutions
- Italian - Add pasta sauce, chopped zucchini, 1 can kidney beans (rinsed), Italian seasoning, and a pinch of chili flakes. Finish with basil or parsley
- Mexican - Add 1 can black beans (washed and rinsed), corn, taco seasoning, cumin, and a little paprika. Finish with lime juice and cilantro if you like
- Indian - Add 1 can chickpeas (rinsed), peas, mixed vegetables or beans, garam masala, turmeric, cumin, and a little ginger. Finish with lemon and fresh coriander.
