Instant Pot Red Bean and Quinoa Soup with Taco Fixins
A hearty Mexican-inspired soup combining Central American red beans and quinoa, cooked to perfection in an Instant Pot. Served with an array of fresh toppings including pickled onions, avocado, and cheese for a complete, customizable meal.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •1 large red onion
- •4 cloves garlic
- •1 Tbsp ground cumin
- •16 oz dried Central American red beans
- •½ cup red quinoa
- •1 Tbsp chipotle adobo sauce
- •2 tsp kosher salt
- •½ whole lime
- •½ small red onion
- •2 Tbsp red wine vinegar
- •½ tsp kosher salt
- •¼ tsp sugar
- •1 serving lime wedges
- •1 serving avocado
- •1 serving sour cream
- •1 serving cilantro
- •1 serving cheese
- •1 serving hot sauce
- •1 serving tortilla strips
Cooking Instructions
- 1.
Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6-8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed.
55 min
- 2.
Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low.
- 3.
While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use.
5 min
- 4.
To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.
5 min
- 5.
Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.