Step 1

Heat oil in a Dutch oven over medium heat. Once hot, add onion, carrots and bell pepper and sauté for 5 minutes. Add zucchini, corn, and garlic and cook for another 5 minutes, stirring often.

Step 2

Add cumin, thyme, smoked paprika, nutritional yeast, salt, water or broth, and milk. Stir to combine then increase heat and bring to a boil. Add quinoa and beans and simmer on low heat for 15-20 minutes (or until quinoa is cooked), covered, stirring halfway through.

Step 3

Taste soup for seasoning and add any salt and pepper to taste. I love to add the juice of half a lemon for an extra pop! I recommend pureeing a cup or two of the soup to make it creamier. You can either use an immersion blender or blend a portion of cooled soup and then stir it back into the pot.

Step 4

Press sauté and add oil to the Instant Pot.  Once hot, add onion and garlic and cook for 3 minutes, stirring often.

Step 5

Add all remaining ingredients except the beans and lemon juice. Stir to combine then cook on manual, high pressure for 4 minutes. It will take 10-15 minutes for the Instant Pot to come to pressure before it starts counting down.

Step 6

Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off. Stir in the beans and proceed with step #3 from stovetop version.