Heart Healthy "Instant Pot" Recipe for Quinoa Vegetable Soup

Hello!  THIS recipe does NOT have BEANS in it...  (this is for you Jenn!)  It's a Quinoa Vegetable Soup
 recipe and is one that I have shared often.  It is a quick soup to make and is very hearty!

For the month of January, I have posted 4 heart healthy instant pot recipes.  I'm working on recipes with LENTILS -  We do eat A LOT of lentils and many of you have really expressed a great interest to learn and gain recipes with lentils - SO!  Stay tuned!

The key ingredient that adds the "umph" to this soup is QUINOA.

If you haven't try some quinoa - do it this year! In an instant pot - it literally takes ZERO minutes.  In reality, about 12-15 minutes... but you program it zero minutes and then have a natural release for it to fluff up.  In this recipe, the quinoa cooks in the soup - so it's all good and quick!  Just remember to always RINSE quinoa well before cooking.

This is
 a recipe that is PERFECT for a 

PLANT BASED Diet 
that is completed in an
Instant Pot! 

(this recipe can be made without an instant pot - just not as fast!  Why purchase an instant pot?  Click here! 

This recipe has

NO dairy, 

NO meat & 

NO oil! 

Quinoa Vegetable Soup

1/4 cup of vegetable broth or water
3 cloves of Garlic; smashed
1 medium onion; chopped
1 TBSP Coconut Aminos (sub with soy sauce)
2 TBSP Balsamic Vinegar (optional)
1 28 oz. can of Diced Tomatoes; pureed
1/2 cup Quinoa; rinsed well
5 cups Vegetable Broth or water
1 large can "Veg-All" (or add left over vegetables)
2 TBSP Basil leaves; chopped
1 TBSP Sriracha
1 TBSP Lemon Juice
Salt / Pepper to taste


In the instant pot, on SAUTE' setting - add 1/4 cup of water, chopped onions and garlic; saute' for 3-5 minutes until soft.  Add everything else except the salt, pepper and lemon juice into the instant pot with the cooked garlic and onions.  Switch to MANUAL and cook 6 minutes and allow a 6-10 natural release.  

Add lemon juice, salt & pepper to taste.  Sprinkle with parsley on top and serve!

Refrigerate leftovers.  This recipe is one that comes in useful during the summer with the abundance of garden vegetables that are around and needing to be consumed - just sub the "Veg-All" for 3 cups of chopped vegetables!  Also, I always puree my canned tomatoes  (it's a texture issue with my husband!).  I use an immersion blender and blend until smooth.  If you like tomatoes and prefer chunks of tomato - you do YOU!

Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...