Instant Pot® Vegan Quinoa And Kale Minestrone Soup - cooking recipe

Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
6 cups vegetable broth
3/4 cup quinoa
1 yellow onion, chopped
1 zucchini, diced
2 stalks celery, chopped
2 carrots, diced
1 cup chopped kale
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary

Preparation

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.