This easy vegan instant pot kale soup with quinoa is a very unforgettable soup! It’s creamy soup packed with protein and essential nutrients. Ready in just 30 minutes.

My instant pot put out the BEST soup ever!

It’s so warm and comforting that even my toes were warmed up after just one spoonful.

You know what this soup is like? It’s like wearing a warm sweater while sitting in front of a fireplace and holding a cup of hot chocolate!

Top and closeup view of the instant pot kale quinoa soup in a white bowl with a spoon in it.
This soup is like wearing a warm sweater, sitting in front of a fireplace and having a mug of hot chocolate in your hand!

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Quinoa – This is a superfood! Quinoa is considered a complete protein and should be consumed as a meal whenever you can. It’s a great source of protein for vegans.

Purple kale – This color of kale has one amazing ingredient. It has polyphenols which are important for your brain and overall mood. Purple kale is also packed with antioxidants, fiber and essential nutrients. Did you know that they have a masterclass on Kale?? That’s definitely a class I want to try.

Broccoli – This is one of my favorite veggies of all time! Broccoli has so much nutrition like Vitamin C, Iron and Potassium. It’s also our ally in the fight against cancer. Source: National Kidney Foundation.

Mushrooms – Whenever I post mushroom recipes on my social media, many people respond that really dislike it. That just saddens me because there is so much nutrition in it. Check out FreshCap’s deep dive into this fungi!

Red Beans – Who would think that these tiny beans are packed with protein and vitamins!? They are also easier to cook than the large beans.

🥬 Substitution tip: The beauty of this recipe is that you can add any veggie of choice. Add things like zucchini, cauliflower, green beans.

Front view of instant pot kale quinoa soup in a white bowl on a black plate.
This is a very easy vegan instant pot soup to make on a cold nights.

Freezing and storing this soup

I am so happy I made a soup recipe that can actually be used later! It doesn’t happen often, so, I am doing a little dance of joy right now.

This instant pot kale soup with quinoa will taste just as delicious when eaten a few days later. Make a big batch and then store it for future use or in meal prep recipes.

I put the soup into individual portion containers and froze them. When I am ready to enjoy the soup again, I thaw it just long enough to transfer it into a soup pan.

Then, I heat it for about 5 minutes and devour. The flavors were retained during the freezing and thawing process which is very good news.

P/S: You can also make purple kale salad with pomegranate.

🥬 Substitution tip: Don’t have purple kale? You can put in any kale you find in your local grocery store.

Top and closeup view of half a bowl of instant pot kale quinoa soup
You will love everything about this soup because it’s magical!

More ingredients to add

  • Veggies like cauliflower, squashes, zucchini, sweet potatoes and carrots.
  • Seasonings like Creole seasoning, Italian seasoning, Old Bay or any seasoning blend.
  • Add ingredients like capers and spicy brown mustard for a more tangy taste.
  • More proteins like brown rice, tofu and tempeh.
  • Add any veggies you have on hand. If you have stray veggies, why not pickled them.

Don’t skip the mushrooms in this recipe because they add so much texture to the soup. If you are like me and love mushrooms in soups, then this Hungarian mushroom soup is right in your wheelhouse.

🫘 Handy Tip: If you have time, use dry small red beans soaked overnight. In the morning, pressure cook them first before making the soup.

Top view of all the ingredients needed to make this instant pot kale quinoa soup
Put leftover veggies into this soup. It’s a great way to use them up instead of discarding them

What to serve with instant pot kale quinoa soup

  • Spinach Salad – A spinach salad goes well with this quinoa soup.
  • Tomato sandwich – Soup and sandwich is a time honored tradition.
  • Beet Chips – Top your soup with these chips for added nutrition and flavor.
  • Brussels sprouts pilaf – This pilaf is a hearty dinner recipe made with easy ingredients.
  • Sweet potato wedges – These wedges are a perfect sub for french fries. They are made with sweet potatoes and oven-baked.

🍽 About this recipe: This recipe is vegan friendly, vegetarian friendly and low-carb friendly too.

How to make Instant Pot kale soup

1) Open your instant pot lid and set it to “Saute”

Front view of the instant pot with "Saute" turned on

2) Add 1 Tbsp coconut oil to the pan and let it melt

Coconut oil added to the instant pot container

3) Put 1 tsp cumin seeds in the oil and let them brown for about 30 seconds

Cumin seeds being added to the instant pot

4) Add 1 tsp turmeric and 1 tsp black pepper

Turmeric and black pepper being added to the instant pot container

5) Add 3 cloves of diced garlic and 1 Tbsp of minced ginger to the pan. Mix it and cook for 30 seconds

diced garlic and minced ginger being added to the instant pot

6) Put in 1/2 cup of red beans

Red beans being added to the instant pot

7) Add 1/2 cup of diced mushrooms, 1/2 of a bell pepper and 1 cup of broccoli florets

All the veggies have been put into the instant pot. They include broccoli, mushrooms and bell pepper

8) Give it a quick stir

A quick stir of the veggies that were just added to the instant pot.

9) Add the 2 tsp pink salt

Pink salt added to the other ingredients

10) Add a 1/4 cup of quinoa

Uncooked quinoa being added to the other ingredeitns

11) Pour 2 cups of water into the instant pot

Water being added to the instant pot

12) Add 1 tsp cumin powder and 1 tsp red chili powder. Mix well and close the lid

red chili pepper and cumin powder being added to the instant pot

13) Choose the “Rice” option and remove the “keep warm” option.

The author pressing the "Rice" button on the instant pot and it's displaying 8 minutes.

14) Once the instant pot is done cooking and the valve has dropped, gently open the lid. Give it a quick stir.

A quick stire being shown

15) Add 2 Tbsp mushroom stock

mushroom stock being added to the instant pot

16) Pour in 1 cup of coconut milk

Coconut milk being added to the instant pot
  • Finally, put in 4 leaves of roughly chopped purple kale.

17) Add the roughly chopped purple kale

Purple kale put into the instant pot.

18) Close the lid again, choose the “Pressure Cook” option and set the time to 5 minutes. Remove the “Keep Warm” option

The author showing that "Pressure Cooker" has been set to 5 minutes and the "Keep Warm" option is being turned off

19) Let the instant pot go through the cook cycle and wait for the pressure valve to drop. Open it up gently, add 1 tsp of fresh lemon juice and give it a final stir

The author adding lemon juice to the instant pot and stirring

20) Serve immediately.

Top and closeup view of the instant pot kale quinoa soup in a white bowl with a spoon in it.
This is a seriously easy to make in the instant pot. It will warm you up from the inside out!

A few more soup recipes

Acorn squash soup

Make these amazing acorn squash soup is my take on Panera’s acorn squash soup. My soup is vegan friendly.

Butternut squash soup

Give yourself a soup break by making this Latin inspired soup recipe made with butternut squash zoodles

Sweet potato soup

A creamy and delicious vegan sweet potato soup that everyone will love.

Healthy recipes like this quinoa soup are easy to make. Check out my collection of the easiest healthy recipes. I also have an Instant Pot quinoa and small red beans recipe that you will absolutely love.

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⭐️ If you tried and enjoyed these chili tacos, please rate it 5 stars! Share it on Facebook, Pinterest, Twitter, Instagram and YouTube. ⭐️

Top and closeup view of the instant pot kale and quinoa soup in a white bowl with a spoon in it.

Awesome Instant Pot Quinoa Soup

Rini
Make this easy vegan instant pot kale and quinoa soup in just 30 minutes. Warm winter soup for everyone to enjoy
5 from 57 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 5 people
Calories 210 kcal

Equipment

  • Instant Pot (6qt)

Ingredients
  

  • 1 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 3 cloves garlic diced into small pieces
  • 1 Tbsp ginger minced
  • 1/2 cup red beans from a can, thouroughly washed
  • 1/2 cup mushrooms diced, I used baby bell mushrooms
  • 1/2 bell pepper diced
  • 1 cup broccoli florets I used just the florets
  • 2 tsp pink salt or regular salt
  • 1/4 cup quinoa dry, uncooked quinoa
  • 2 cups water
  • 1 tsp cumin powder
  • 1 tsp red chili powder optional, adjust to taste
  • 2 Tbsp mushroom stock or use vegetable stock
  • 1 cup coconut milk
  • 4 leaves purple kale or regular curly kale
  • 1 tsp lemon juice fresh lemon juice

Instructions
 

  • Open your instant pot lid and set the cook to "Saute"
  • Add coconut oil to the pan and let it melt
  • Put cumin seeds in the oil and let them brown for about 30 seconds
  • Add turmeric and black pepper
  • Add garlic and ginger to the pan. Mix it and cook for 30 seconds
  • Put red beans
  • Add mushrooms, bell pepper and broccoli florets
  • Give it a quick stir
  • Add the pink sink
  • Add quinoa
  • Pour water into the instant pot
  • Add cumin powder red chili powder. Mix well and close the lid
  • Choose the “Rice” option and remove the “keep warm” option.
  • Once the instant pot is done cooking and the valve has dropped, gently open the lid. Give it a quick stir.
  • Add mushroom stock
  • Pour in coconut milk
  • Finally, put in the purple kale.
  • Close the lid again, choose the “Pressure Cook” option and set the time to 5 minutes. Remove the “Keep Warm” option
  • Let the instant pot go through the cook cycle and wait for the pressure valve to drop.
  • Open it up gently, add lemon juice and serve immediately.

Video

Notes

**** CALORIES INFORMATION IS APPROXIMATE.  CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
  • If you add more ingredients in this recipe or change them, you will have to adjust your cook times. The times I have mentioned in my recipe are set to my ingredients.
  • I used purple kale because I had it on hand. You can use any kale you have.
  • Don’t add the kale until towards the end because it will wilt and loose all it’s nutrients.
  • I use red chili powder in it because I like a little kick. I urge you to use it too because chili powder has a way of warming you up.
  • To make this soup cook faster, I used canned red beans which I washed thoroughly before adding to the soup. If you have time, soak dry beans overnight. Pressure cook them separately before adding to the soup. It’s extra work, but, worth it.
  • Add any veggies you have on hand. I had mushrooms that were on their last leg. So, I put them in it before they went bad. Even broccoli and bell peppers were left over from other recipes.

Nutrition

Calories: 210kcal
Keyword Instant Pot recipe, instant pot soup, purple kale recipes, quinoa recipe
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18 Comments

  1. This is such a great winter soup. Love all the ingredients and added quinoa. It’s so healthy and looks delicious. I’m making it for sure after the holidays.

  2. Oh my goodness the soup has so much flavor and is definitely filling without being too heavy. Love the combination of flavors and the easy instructions, thank you!

  3. This is such a great recipe to make when you feel under the weather and it is super delicious. Thank you for sharing this recipe, I cant wait to make it again!

  4. This is such a hearty, delicious soup! I just so happened to have everything on hand to make the soup and it came together so quickly. I froze some of it so I’m grateful I’ll have nutritious lunches to keep us running through the holidays!

  5. To tell you the truth, I had never had quinoa in a soup before, until my daughter made it for me. Absolutely delicious! Then Nicoletta made a simple turmeric and quinoa soup and just loved it!😋❤ your soup looks amazing love the cumin and the addition of coconut milk. Great tip for freezing too!😁🥰😋

  6. The soup is pleasingly creamy with plenty of substance to fill you up. Add some crusty bread like we did, your lunch will be complete.