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Veggie and Quinoa soup with power packed nutrition and hearty taste is perfect soup to cook and enjoy this winter. A healthy and delicious winter soup meal is a modified version of minestrone soup but with more power packed in terms of nutrition and taste.

Veggie and Quinoa Soup Recipe in Instant Pot

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Course: Appetizer, meal, soups stews
Cuisine: continental
Author: Rekha Kakkar


  • 100 g Chopped carrots
  • 70 g chopped onion
  • 5 g Chopped garlic optional
  • 75 g Chopped green bell peppers
  • 75 g Chopped yellow bell peppers
  • 75 Chopped red bell peppers
  • 100 Chickpeas cooked
  • 75 g quinoa
  • 2 Tbsp Olive oil
  • ½ teaspoon parsley dried/fresh
  • 1 teaspoon Mixed herbs
  • Salt to taste
  • 1 jalapeno finely chopped
  • 2 tablespoon Red chilli sauce
  • 1 Tsp Red pepper flakes
  • 30 g Fresh coriander
  • 50 g cheddar cheese


  • Start the instant pot on sauté mode and set the timer for 20 minutes.
  • Heat up olive oil and add onion, sauté for 2-3 minute and add rest of the vegetables one by one.
  • Add chickpeas add all spices, and chilli sauce.
  • Mix them well and add chopped tomatoes.
  • Sauté them for 3-4 minutes and add 2-3 cups of water.
  • Close the lid of instant pot and cook on soup mode for 22 minutes.
  • Now pressure is released after 22 minutes, add quinoa and close the lid of instant pot once again.
  • Set it on rice mode and after finishing once again release the pressure and open the lid.
  • The veggie quinoa soup is ready. Top with grated cheese and coriander leaves. Serve it hot.