INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

Instant Pot Red Bean and Quinoa Soup with Taco Fixins image

Provided by Deb Perelman

Yield 4-6 servings

Number Of Ingredients 14

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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.