Instant Pot Red Bean and Quinoa Soup with Taco Fixins

Ingredients for Instant Pot Red Bean and Quinoa Soup with Taco Fixins

• 2 matskedar extra jungfruolivolja

• 1 large red onion, finely chopped

• 4 vitlöksklyftor, fint rivna

• 1 matsked malen kummin

• 1 (450g) package dried Central American red beans

• 120ml red quinoa, rinsed

• 1 tablespoon sauce from a can of chipotles in adobo

• 2 teaspoons kosher salt, plus more

• 1/2 lime

• 1/2 liten rödlök, tunt skivad

• 2 matskedar rödvinsvinäger

• 1/2 teskedar kosher salt

• 1/4 teskedar socker

• Lime wedges, sliced avocado, soured cream, chopped coriander, crumbled queso fresco or shredded cheddar or Monterey Jack, hot sauce, and/or tortilla strips (for serving)

How to make Instant Pot Red Bean and Quinoa Soup with Taco Fixins

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 teaspoons salt, and 1675ml 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 240ml water before reheating over medium-low.

While the soup is cooking, toss onion, vinegar, salt, sugar, and 20ml 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.

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