Instant Pot® Vegan Quinoa And Kale Minestrone Soup

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 6 cups vegetable broth
• 3/4 cup quinoa
• 1 yellow onion, chopped
• 1 zucchini, diced
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 cup chopped kale
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary

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(R)). 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.

cannellini beans, kidney beans, vegetable broth, quinoa, yellow onion, zucchini, stalks celery, carrots, chopped kale, garlic, salt, oregano, rosemary

Taken from www.allrecipes.com/recipe/263872/instant-pot-vegan-quinoa-and-kale-minestrone-soup/ (may not work)