Instant Pot Red Bean and Quinoa Soup with Taco Fixins
October 10, 2019
My daughter Grace made this delicious Instant Pot Red Bean and Quinoa Soup. She actually gave me a portion, which is a real role reversal! This soup is healthy and packed with protein.
Ingredients
Soup
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 16-ounce package dried Central American red beans, such as Goya or Rancho Gordo Domingo Rojo
1 tablespoon sauce from a can of chipotles in adobo
2 teaspoons kosher salt, plus more
Assembly
½ small red onion, thinly sliced
2 tablespoons red wine vinegar
Lime wedges, sliced avocado, sour cream, chopped cilantro, crumbled queso fresco or shredded cheddar or Monterey Jack, hot sauce, and/or tortilla strips (for serving)
Directions
Soup
1Heat 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 teaspoons 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
1Soup 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.
Assembly
1While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 teaspoons water in a small bowl to combine. Chill until ready to use.
2To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.
Do Ahead
1Onion can be pickled 5 days ahead. Cover and keep chilled.
Recipe by Deb Perelman, Bon Appétit, October 2019.
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