Instant Pot Chicken Quinoa Veggie Soup
This delicious and comforting Instant Pot chicken quinoa vegetable soup comes together in under 10 minutes. A filling and hearty meal in no time!
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 carrot diced
- 1 tomato chopped
- 2 chicken breast
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp salt
- 2/3 cup white quinoa rinsed and drained
- 4 cups chicken stock
- 1 can(540ml) white kidney beans drained and rinsed
- 2 cups baby spinach
- 1/2 tsp crushed black pepper
Instructions
- Press the 'Saute" button in Instant Pot. When it reads 'Hot' add oil.
- Add onion,minced garlic and cook until soft. Add tomatoes, carrot, cumin, coriander and salt. Cook till the tomatoes become soft.
- Cut the chicken breasts into 3 chunks each and add to the pot. Mix and cook for 2 more minutes. Add rinsed and drained quinoa. Pour in the broth.
- Lock the lid in place and make sure the valve is closed. Cancel the Saute funtion and press the 'Pressure Cook" button. Set the timer for 7 mins.
- When the timer is up, release the pressure manually by turning the valve to vent position.
- Remove the chicken and shred. Return to the Instant Pot.
- Stir in the rinsed and drained beans, spinach and black pepper. You can press the saute button and heat. Or let the remaing heat warm the beans and spinach.
Notes
- For more broth, add extra stock and warm it up.
- Store - in an airtight container in the fridge for 3 days.
- Reheat - in the microwave or stovetop until warm.
- Freeze - in a freezer-safe container in the freezer for 3 months. Thaw overnight in the fridge and reheat.
Nutrition
Calories: 320 kcal | Total Carbs: 27.2 g | Protein: 30.4 g | Fat: 9.6 g | Saturated Fat: 2.2 g | Fiber: 5.3 g | Vitamin A: 5793 IU | Vitamin C: 9.7 mg | Iron: 3.6 mg
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!