Vegan Instant Pot Meatball Soup

A hearty and flavorful vegan meatball soup made in the Instant Pot. Lentils and quinoa create savory 'meatballs' in a rich vegetable broth with a medley of vegetables and herbs.

Ingredients:

• 1 cup lentils, rinsed


• 1 cup carrots, diced


• 1 cup celery, chopped


• 1 cup onion, finely chopped


• 3 cloves garlic, minced


• 1 cup mushrooms, finely chopped


• 1 cup quinoa


• 4 cups vegetable broth


• 1 can 14 oz diced tomatoes


• 1 tablespoon tomato paste


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste


• 1/2 cup fresh parsley, chopped for garnish

Instructions:

Add the quinoa, diced tomatoes, tomato paste, oregano, basil, smoked paprika, salt, and pepper to the Instant Pot

Then add the onion, garlic, mushrooms, and carrots

Put the lid back on the Instant Pot and set it to high pressure for 5 minutes

Do a quick pressure release after the cooking is done

Make sure the soup is well mixed, and add more salt or pepper if needed

Add fresh parsley to the top of the hot soup before serving