Instant Pot Red Bean And Quinoa Soup With Taco Fixins Recipes

INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

Instant Pot Red Bean and Quinoa Soup with Taco Fixins image

When 5:15 p.m. hits and there's still no dinner plan, make this Instant Pot soup. While the beans cook you can prepare the taco fixins, manage life's last-minute chaos, and take a load off.

Provided by Deb Perelman

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

2 Tbsp. extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 Tbsp. ground cumin
1 (16-oz.) package dried Central American red beans
½ cup red quinoa, rinsed
1 Tbsp. sauce from a can of chipotles in adobo
2 tsp. kosher salt, plus more
½ lime
½ small red onion, thinly sliced
2 Tbsp. red wine vinegar
½ tsp. kosher salt
¼ tsp. sugar
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)

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.

INSTANT POT® RED BEANS AND RICE

Instant Pot® Red Beans and Rice image

Very flavorful and simple!

Provided by OleMSRebel

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry kidney beans
1 tablespoon olive oil
1 link smoked beef sausage, sliced
6 ounces frozen onion, green bell pepper, and celery mix
4 cloves garlic, minced
1 (32 ounce) carton chicken broth
2 teaspoons Cajun seasoning (such as Tony Chachere's®)
¼ teaspoon ground thyme
2 bay leaves
4 cups cooked rice

Steps:

Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
Serve beans over rice.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 59.4 g, Cholesterol 6.4 mg, Fat 4.3 g, Fiber 9.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 725.8 mg, Sugar 1.8 g

INSTANT POT® MEXICAN QUINOA

Instant Pot® Mexican Quinoa image

Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.

Provided by Misty Noelle

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, minced, or to taste
3 cloves garlic, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
¾ cup corn kernels
¾ teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
⅛ teaspoon black pepper
1 cup dry quinoa
1 cup vegetable broth, or as needed
2 tablespoons chopped cilantro, or to taste
1 lime, juiced
1 avocado, diced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. 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. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g

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INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

2019-09-17 Step 1. Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning …
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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.

Instant Pot Red Bean And Quinoa Soup With Taco Fixins Recipes

INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

When 5:15 p.m. hits and there's still no dinner plan, make this Instant Pot soup. While the beans cook you can prepare the taco fixins, manage life's last-minute chaos, and take a load off.

INSTANT POT® RED BEANS AND RICE

Very flavorful and simple!

INSTANT POT® MEXICAN QUINOA

Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.

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