Instant Pot Quinoa Minestrone

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5 from 1 vote

An easy and healthy recipe for minestrone made in the instant pot with quinoa and butternut squash.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

Servings: servings

Calories: 286kcal

Author: Taylor Ellingson

Ingredients

2 tablespoon olive oil
1 white onion diced
2 stalks celery chopped
3 carrots peeled and diced
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
4 cups butternut squash diced into ½" chunks (about 1 small-medium butternut squash)
14 ounce can fire roasted diced tomatoes
3 tablespoon basil pesto
1 cup quinoa
5 cups vegetable broth
4 cups chopped kale
shredded Parmesan for topping

Instructions

Turn Instant Pot/pressure cooker to brown/saute function.
Add the olive oil.
Add the onion, celery, and carrots, and cook until slightly softened, about 4 minutes.
Add the garlic, oregano, basil, and salt, and stir to combine.
Add the butternut squash, diced tomatoes, pesto, quinoa, and broth, and stir to combine.
Place lid on Instant Pot/pressure cooker, and seal the pressure valve.
Cook on high for 5 minutes.
Once cooking has finished, release the pressure.
Stir in the chopped kale and let it sit in the hot soup for about 5 minutes.
Serve soup topped with shredded Parmesan.
Enjoy!

Notes

To make on the stovetop: Cook as directed, except after adding the quinoa, bring to a boil, reduce heat to medium-low, and simmer for 15-20 minutes, until quinoa has cooked. Add kale for last 2-3 minutes.

To make in slow cooker: Add all ingredients to slow cooker except for kale and cook on low for 7-8 hours or high for 3-4 hours. Add kale for last 30 minutes.

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