Vegetarian Instant Pot® Quinoa with Veggies

Published on May 19, 2021

• 1 cup quinoa

• 1 ½ cups vegetable broth

• 4 cups spinach

• 2 medium carrots, chopped

• 2 stalks celery, chopped

• 1 medium red bell pepper, chopped

• ½ cup crumbled feta cheese

• ½ cup sliced black olives, drained

• ⅓ cup pesto

• 2 medium tomatoes, chopped

1. Rinse and drain quinoa. Dump quinoa into a multi-functional pressure cooker (such as Instant Pot). Add vegetable broth, spinach, carrots, celery, and bell pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

2. Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes, then flip the valve and release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

3. Stir in feta cheese, black olives, pesto, and tomatoes.

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Nutrition Facts (per serving)

192Calories9g Fat21g Carbs8g Protein

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Nutrition FactsServings Per Recipe8Calories192% Daily Value *Total Fat9g12%Saturated Fat3g15%Cholesterol12mg4%Sodium381mg17%Total Carbohydrate21g7%Dietary Fiber4g14%Total Sugars3gProtein8gVitamin C29mg146%Calcium169mg13%Iron2mg13%Potassium419mg9%

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