Instant Pot Red Bean And Quinoa Soup With Taco Fixins Recipes

INSTANT POT® QUINOA

Steps:

• Combine water and quinoa in a multi-functional pressure cooker (such as Instant Pot®); mix well. Close and lock the lid; set the pressure release valve to the sealing position. Press Steam button twice and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

Steps:

• 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.
• 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.
• 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.
• To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.
• Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.

DRY RED BEANS IN THE INSTANT POT®

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.