Spicy Instant Pot Taco Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
1
large
onion, chopped
-
3
cloves
garlic, chopped
-
3
tablespoons
taco seasoning
-
½
cup
quinoa, rinsed
-
4
cups
water
-
¼
teaspoon
salt
-
2
14-ounce cans
pinto beans, rinsed or 3 ½ cups cooked pinto beans
-
1 ½
cups
corn
-
1
14-ounce can
crushed tomatoes
-
1
cup
favorite red salsa
Toppings
-
to taste
toasted pepitas or almonds
-
to taste
cilantro
-
to taste
avocado
-
to taste
salted yogurt (non-dairy to keep it vegan)
-
to taste
lime wedges
Instructions
- 1. Heat olive oil in the Instant Pot using the SAUTE function until hot.
- 2. Sauté onion and garlic until softened, about 5-7 minutes, then stir in taco seasoning.
- 3. Add quinoa, water, salt, beans, corn, tomatoes, and salsa to the pot.
- 4. Cancel the SAUTE function and seal the pot.
- 5. Pressure cook on MANUAL for 10 minutes on high pressure.
- 6. Carefully perform a quick release and open the pot away from you.
- 7. Taste and adjust seasoning with more salt if needed.
- 8. Serve topped with pepitas, avocado, cilantro, and yogurt.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
6g
Total carbohydrates
47g
Total protein
12g
Sodium
608mg
Cholesterol
0mg
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