Instant Pot Red Bean and Quinoa Soup with Taco Fixins

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. 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. 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. 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. 4.

   To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.

   5 min

5. 5.

   Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.