Name: Instant Pot Bean and Quinoa Soup
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, such as Goya or Rancho Gordo Domingo Rojo; 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)

Instant Pot Red Bean and Quinoa Soup with Taco Fixins

Photo by Chelsie Craig, food styling by Michelle Gatton

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this delicious Instant Pot recipe inspired by hearty Mexican bean soups. While the beans cook you can prepare the taco fixins, manage life’s last-minute chaos, and take a load off.

Instant Pot Red Bean and Quinoa Soup With Taco Fixins

Recipe notes