Name: Instant Pot Red Bean and Quinoa Soup with Taco Fixins
Yield: 4–6 servings
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)

Bowl of red bean quinoa soup topped with red onion avocado corn tortilla strips and cilantro.

Instant Pot Red Bean and Quinoa Soup with Taco FixinsPhoto by Chelsie Craig

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes 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.

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Recipe notes

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Recipe notes

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