2tablespoonsParsleyor Cilantro, chopped for garnishing
Prep: Take the quinoa in a colander and rinse under running cold water by rubbing the quinoa slightly. Let the excess water drain out.
Turn the instant pot on with saute mode. Add oil and once the oil is hot, add onion, celery, carrot and garlic. Mix and saute for 3 minutes (or until onion starts to soften and there is no more raw smell of garlic).
Now add turmeric powder, coriander powder, roasted cumin powder and paprika. Mix everything well.
Now add the rest of the veggies (potato, peas, corn, bell pepper, tomatoes), rinsed quinoa, salt, pepper and vegetable stock.
Cover the instant pot with a lid. Cancel the saute mode and pressure cook on manual (High pressure) for 3 minutes. As soon as the timer stops do the QPR (quick pressure release) by pressing the valve (or positioning to venting).
Once the pin drops, open the lid and garnish with chopped fresh herb parsley or cilantro.
Vegetable Substitutions & Add-ons:
Adapt to the season: Use zucchini, yellow squash in summer. Use pumpkin, winter squash in winter. Otherwise use potato or sweet potato.
To cut down the prep time, use the frozen pack of mixed vegetables that contains carrots, peas, corn and green beans.
Add some greens like spinach, kale, collard greens. If so add after pressure cooking and simmer the soup for a few minutes to cook greens.
Add some cooked beans like chickpeas, kidney beans, black beans, cannellini beans, etc. If so add them before pressure cooking, so beans get a chance to soak up the soup flavor.
Storage: It keeps for 4 days in the refrigerator and up to 3 months in the freezer.