SPICY INSTANT-POT TACO SOUP

What you can expect is a hearty combination of beans, corn, taco spices, and quinoa.
Via the toppings, you bring in an addictive crunch & creaminess factor, as the final touch!

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SPICY INSTANT POT TACO SOUP

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OHW YESS!

After a week of working your ass off, you might like a lazy relax night recipe that’s also finger licking good! Here is how that goes; If you can bring yourself to chop an onion, along with some cloves of garlic you’re all set. The rest of this delicious dish is add-and-stir! It is the best taco soup recipe.

You can never have too many soup recipes, really. If you like to switch things up instead of relying on familiar recipes. Because we know, everyone gets comfortable with the recipes they know and love. But we believe that with small adjustments in our everyday food habits and choices, we can change our lives. And it’s just exciting is it to serve up and experience something new.

You can relax, this instant pot taco soup is not at all one of those extravagant or unusual dishes. All the flavors will be very familiar to you.

It’s a quick, throw together instant pot or slow cooker soup with some spicy Mexican flair. You basically get the best of both worlds with this taste of home taco soup. A healthy, nutritious bowl of soup and the pleasure of eating taco’s for dinner.

The best part, you can simply make this vegan taco soup in an Instant Pot, it’s also a perfect slow cooker stew as well. But if you prefer to make this tasty taco soup on a conventional stovetop, instead of pressure cooking simmer until the quinoa is cooked through and the ingredients come together, 30 minutes or so and you’ll have homemade taco soup!

What you can expect is a hearty combination of beans, corn, taco spices, and quinoa. Via the toppings, you bring in an addictive crunch & creaminess factor, as the final touch.

You should definitely try this vegan taco soup recipe tonight, you won’t regret it. It’s is a crowd favorite!

 

  • SPICY INSTANT POT TACO SOUP
  • SPICY INSTANT POT TACO SOUP

WHAT

6 -8 servings

2 tablespoons extra-virgin olive oil

1 large onion - chopped

3 cloves garlic - chopped

3 tablespoons taco seasoning

1/2 cup quinoa - rinsed

4 cups water

1/4 teaspoon salt

3 1/2 cups cooked pinto beans

1 1/2 cups corn

1 14-ounce can crushed tomatoes

1 cup (red) salsa



Top with:

Toasted pepitas or sliced almonds, cilantro, sliced ripe avocado, salted yogurt (use non-dairy to keep it vegan) lime wedges



Tools:

Instant pot or stovetop or slow cooker



HOW

  1. On the instant pot; Press the SAUTE button, and press it again to bump it to SAUTE MORE.

  2. Heat the olive oil in the Instant Pot. When hot, sauté the onion and garlic until softened (5-7 minutes)

  3. Stir in the taco seasoning. Add the quinoa, water, salt, beans, corn, tomatoes, and salsa. Press CANCEL.

  4. Close and seal the pot, pressure cook on MANUAL (10 minutes) high.

  5. Carefully QUICK RELEASE. Gently shake or tap the pressure cooker, then carefully open away from you.

  6. Taste and adjust with more salt, if needed. Serve as-is, or top with pepitas, almonds, avocado, cilantro, and salted yogurt.

Note

The marble cutting board and tableware are coming from Kookpunt.

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