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Instant Pot Quinoa Soup with Corn and Potatoes

Bowl of corn, potato and quinoa soup garnished with parsley with a bright yellow napkin next to the bowl
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5 from 1 review

A hearty and rustic Instant Pot vegan soup, made from a simple but satisfying trio of quinoa, corn and potatoes. I love bright green garnishes in this soup, like scallions, jalapeno and fresh herbs.

Total Instant Pot Cooking Time: 12 minutes to reach pressure + 8 minutes cooking time + natural release

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • Half an onion, finely chopped
  • 3 cloves garlic, finely chopped (or 1 teaspoon garlic powder)
  • 2 stalks celery, thinly sliced
  • 3 cups vegetable or chicken stock
  • 3 cups water
  • 3 golden potatoes, peeled and cut into bite-sized 1/2-inch pieces
  • 1/4 to 1/2 cup uncooked quinoa, rinsed with water (the amount depends on how much you like quinoa)
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon smoked paprika
  • 2 to 3 cups frozen or fresh corn

Toppings

  • Sliced jalapeno
  • Green onion
  • Cilantro or parsley
  • Squeeze of lemon or lime
  • Pesto (try spinach pesto)

Instructions

  1. Press the Saute button on the Instant Pot. Warm the olive oil.
  2. Add onion, garlic and celery to the pot. Saute 3 to 5 minutes, to soften the onion.
  3. Add the stock and water, potatoes, quinoa, salt, poultry seasoning and smoked paprika.
  4. Secure the lid, making sure the steam release valve is in the sealed position.
  5. Cook on high pressure, for 8 minutes. The Instant Pot will take about 12 minutes to reach pressure before it starts cooking.
  6. When the cooking time is done, let the pressure release naturally.
  7. Stir in the corn. Let the soup sit for 5 minutes before serving to cook/defrost the corn.
  8. Serve, with toppings

Notes

If using frozen corn, the corn does not have to be defrosted before added to the soup.

Adding 1/4 cup uncooked quinoa adds a decent amount of quinoa to the soup, and yields a soup with more broth. Adding 1/2 cup uncooked quinoa makes a thicker soup with less broth and more quinoa. 

Rinsing uncooked quinoa under cold water before cooking it is recommended to remove bitterness

This soup keeps well for up to 5 days in the refrigerator. 

 

Find it online: https://www.kitchenskip.com/instant-pot-quinoa-soup-with-corn-and-potatoes/