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Instant Pot Vegetable Soup with Quinoa

Instant Pot Vegetable Quinoa Soup in bowls

Another Instant Pot win! This Instant Pot vegetable soup with quinoa is perfect for your busy weeknights. Just set it and forget it, and it’s ready before you know it. This warm, hearty soup is the perfect comforting bowl you need at this time of year. The cold months are upon us, and nothing is quite as comforting or satisfying as a hot bowl of delicious soup. Plus this one is super easy to make, it’s low calorie, low fat, low carbs, and well, just low maintenance. At only 199 calories for a generous bowl, you can definitely go for seconds and not feel any guilt about it!

Instant Pot Vegetable Quinoa Soup close up of bowl

I actually surprised myself with this one. It was just one of those recipes where you’re clearing out your fridge. I wasn’t expecting anything fantastic to come out of this. But WOW, this soup seriously tastes even better than it looks. Try this! It’s a great option if you’re watching your weight, because as I mentioned above it’s super low in calories for a generous portion. Plus I find that soups always make me feel full faster. There are tons of different veggies in here, offering not only a variety of flavour, but also a variety of nutrients. This Instant Pot vegetable soup has a ton of Vitamins A & C, and a fair bit of iron.

Now to prepare this super easy Instant Pot vegetable soup with quinoa.

Just chop up all your veggies. Turn on your Instant Pot to the sauté function. Then add a couple of tablespoons of water or broth, and your all powerful trio of onion, carrot and celery into your pot, and sauté until softened. (You may need to add more water to prevent sticking as you go.) This veggie combo is a great way to start MANY soups or stews. Also refereed to as a “mirepoix”, or the holy trinity.

Instant Pot Vegetable Quinoa Soup prep

Once your holy trinity is softened, add all remaining ingredients, give it a stir, and close the lid. Don’t forget to set the valve to the sealing position! Then set your timer, and walk away. 🙂

Instant Pot Vegetable Quinoa Soup prep

Once the timer is complete, you may quick release, and open the lid once the pressure is released. Serve with extra black pepper if desired, and enjoy!

Instant Pot Vegetable Quinoa Soup prep

I’d love to hear your feedback on this one. I’m so happy with the results and amazing flavour combination. This will very likely become a staple recipe in this healthy kitchen of mine. 🙂

Instant Pot Vegetable Soup with quinoa in bowls

Want more delicious, filling soups that are LOW in calories? Try these!

veggie quinoa soup instant pot pin

Instant Pot Vegetable Quinoa Soup in bowls

Instant Pot Vegetable Soup with Quinoa

Course: Main Course, Soup
Cuisine: Italian
Keyword: gluten free, Instant Pot, nut free, oil free, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Set it and forget it, this Instant Pot vegetable soup with quinoa is hearty, delicious, and oh so satisfying. Perfect for your busy weeknights!
Pin Recipe Print Recipe


  • 1 yellow onion finely chopped
  • 2 large carrots finely chopped
  • 2 celery stalks finely chopped
  • 2 zucchini diced
  • 1 cup frozen peas
  • 6 cups low sodium vegetable broth
  • 2 cups homemade tomato sauce or store bought
  • 1 cup quinoa
  • 2 handfuls baby spinach
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder for flavour, not heat


Instant Pot Directions

  • Set your Instant Pot to sauté. Add 1-2 tablespoons of water, onion, carrots and celery and sauté until softened, about 5 minutes, adding more water if needed.
  • Add all remaining ingredients and give it a stir. Lock your lid in place, ensuring the valve is set to the sealing position. Then set your Instant Pot to high pressure on high for 4 minutes. (It will take about 10 minutes to reach pressure.) Once complete, quick release, and serve garnished with black pepper if desired.

Stove Top Directions

  • In a large pot, add 1-2 tablespoons of water, onion, carrots, and celery and sauté until softened, about 5 minutes. Add more water as needed to prevent sticking.
  • Then add all remaining ingredients, except the spinach, and bring to a boil. Lower the heat and simmer for about 20-25 minutes, adding the spinach in the last 5 minutes of cooking.
  • Serve with black pepper if desired.
Calories: 181kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 642mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4310IU | Vitamin C: 31.7mg | Calcium: 72mg | Iron: 2.9mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Stacy

    Just tried this for tonight’s dinner and my husband who doesn’t like soups devoured it and keeps raving about how good it was!! Win win

  2. Lucy

    5 stars
    Omgosh you saved me for dinner tonight… I was just looking online for some vegan instant pot recipes, when your email came in! I am going to make this soup right now! Keep these recipes coming! Loving my new instant pot – thankful my sister and PT recommended it…such a great meal-saver especially for me with TBI (traumatic brain injury) as I often forget food in the oven/stovetop but I don’t have to worry about that with my Instant Pot!

    • rosa

      Hi Lucy, so glad I could help! The Instant Pot is quickly becoming one of my favourite appliances. Hope you enjoy this recipe.

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