Quinoa soup step-by-step recipe with video and photos.
About this recipe
This Instant Pot quinoa vegetable soup is hearty, wholesome, and oh-so-delicious. It is packed with vegetables and plant-based protein. This healthy soup is packed with hearty vegetables and uses warming and healing spices with subtle flavors.
The best part is that this easy recipe comes together in under 30 minutes (including prep time). This Indian-style Instant Pot quinoa soup is loaded with essential amino acids and essential nutrients. It uses minimal spices and can be customized to your liking.
This Instant Pot soup is vegan, dairy-free, and naturally gluten-free. This hearty soup will be loved by the whole family and will be on your family favorites list. This Instant Pot recipe is perfect for a quick weeknight dinner time and also freezes well. Pair it with this paneer sandwich or grilled paneer salad comforting weeknight dinner. Perfect for chilly weather!
Read on for ingredients, substitutes, instructions, and useful tips to make this delicious vegetable soup in the Instant Pot pressure cooker. Check out more Indian soup recipes here.
Ingredients and substitutes
Quinoa: This is the main ingredient. I have used white quinoa; however, you can use red quinoa instead.
Onion, celery, and garlic: They are fried in olive oil to form the base of the soup. You can also add fresh ginger along with garlic.
Vegetables: I have used tomatoes, peas, carrots, and spinach. Other fresh veggies like bell peppers, potatoes, butternut squash, corn kernels, and sweet potatoes can also be used. Spinach can be substituted with kale, collard greens, or mustard greens.
Chickpeas: I have used canned chickpeas in this recipe. It can be substituted with canned red lentils, pinto beans, black beans, wild rice, or kidney beans.
Spices: I use ground turmeric, ground cumin, chili powder, and garam masala. You can substitute them with curry powder. Skip the red chili powder and substitute it with black pepper.
Stock: I use vegetable stock in this recipe. The vegetable broth can be substituted with chicken broth.
Heat olive oil in the inner pot of the Instant Pot and add bay leaf, chopped onion, garlic, and celery. Saute for 3 minutes (step 1). Next, add the quinoa, diced tomatoes, carrots, peas, and chickpeas. Add salt and spices - turmeric powder, cumin powder, chili powder, and garam masala (step 2).
Mix well and saute for 2 minutes. Add the vegetable stock and water (steps 3, and 4).
Secure the IP lid and set it to soup mode for 4 minutes. Do a natural pressure release for 5 minutes, then do a quick release of any remaining pressure (steps 5, and 6).
Add the spinach leaves and lemon juice. Simmer for one minute, until the spinach wilts (steps 7, 8).
Delicious soup is ready to be served.
It is important to wash and rinse the quinoa grains thoroughly in cold water before using them. This will help in getting rid of any bitter taste if present.
This hearty stew is a great way to include your favorite seasonal vegetables in your diet. In summer, you can use zucchini, yellow squash, bell pepper, etc and in winter, you can add butternut squash, peas, etc. You can also include fresh herbs and other greens like kale, mustard greens, or collard greens.
Top the soup with sour cream or parmesan cheese for a hearty meal.
For a variation, skip the Indian spices and use mixed Italian seasoning to make this vegetable quinoa soup. The rest of the pressure cooking method remains the same.
You can replace the fresh tomatoes with tomato puree or tomato sauce in this recipe.
I am using the 'Soup' mode in my Instant Pot. However, you can use the 'Pressure cook' option on your Instant Pot or electric pressure cooker. Set the pressure valve to the sealing position and adjust the cooking time to 6 minutes on high pressure.
This Instant Pot soup can be stored in the refrigerator for up to 5 days and can be frozen for up to three months. You can make a big batch, portion it and store it in an airtight container. The next day, simply reheat it in a microwave or on the stovetop.
You can also make this soup in a crock pot or slow cooker. Saute onion, garlic, and celery in a pan on medium heat, and add it to the slow cooker along with the rest of the ingredients. Cover and cook on low heat for 5-6 hours. Alternatively, use the saute function in the Instant Pot and then set it to 'Slow cook' mode for 5 hours.
You may also like:
- Lentil soup recipe.
- Millet soup.
- Butternut squash soup.
- Instant Pot vegetable soup.
- Clear broth soup.
Any seasonal vegetables and greens of your choice will work well. Apart from the veggies used in this recipe, sweet potatoes, corn kernels, red bell pepper, butternut squash, kale, collard greens, etc. will taste great.
Absolutely. Canned red and brown lentils can be added instead of chickpeas to make lentil quinoa soup. Fava beans, pinto beans, black beans, or kidney beans are also great additions. If you are using canned beans or lentils, you can use this recipe without any changes to the cook time.
This Instant Pot quinoa vegetable soup is:
- hearty, wholesome, and nutritious,
- vegan and gluten-free,
- ultimate comfort food in the soup season.
If you liked my recipe, please don't forget to leave a 5-star rating.
Quinoa Soup in Instant Pot
- 1 cup quinoa
- 1 tablespoon olive oil
- 2-3 cloves garlic finely chopped
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 1 medium tomato chopped
- 1 medium carrot chopped
- ½ cup peas
- ½ cup canned chickpeas
- ¾-1 teaspoon salt adjust as per taste
- 3 cups vegetable stock
- 3 cups water
- ½ lemon
- 1 cup spinach
- 1 bay leaf
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon chili powder
- Wash the quinoa thoroughly. Drain all the water and set it aside.
- Chop the vegetables and set them aside.
Make the soup:
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add bay leaf, onion, celery, and garlic. Saute for 3-4 minutes, until the onion softens.
- Add the quinoa, tomatoes, carrots, peas, and chickpeas.
- Add salt, chili powder, ground cumin, turmeric, and garam masala.
- Mix well and saute for 2 minutes.
- Add the stock and water.
- Secure the IP lid and set it to soup mode for 4 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Add the spinach leaves and lemon juice.
- Put the Instant Pot back in saute mode and simmer the soup for one minute, until the spinach wilts.
- Serve hot.
This looks great! I love the spices used in this soup and can't wait to try it!
Healing Tomato says
What a great recipe for soup. It's warm and inviting for a wintery day. Love the ingredients in it.
Bella B says
We loved this one and will be making again. I added some freshly grated parmesan on top and got all the rave reviews at dinner.
We loved the garam masala in this soup! It was so warm, and comforting. The whole family enjoyed it!
Karen Kelly says
This soup was delicious! I just so happened to have all the ingredients on hand and I've been trying to eat more quinoa this year since it's so healthy. Love all the step by step photos!