Instant Pot Vegan Quinoa and Kale Minestrone Soup

Ingredients

• (15 ounce) can can nellini beans, drained and rinsed
• (15 ounce) can kidney beans, drained and rinsed
• cup svegetable broth
• 3/4 cup quinoa
• yellow onion, chopped
• zucchini, diced
• stalk scelery, chopped
• carrots, diced
• cup chopped kale
• clove sgarlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary

Instructions

1. 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). 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.
2. 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.