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Instant Pot Red Beans & Quinoa Soup with Pickled Onions Recipe

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This recipe for Instant Pot Red Beans & Quinoa Soup with Pickled Onions is from The Lane Family Reunion 2021 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Soup
Ingredients:  
Ingredients:  
2 T. extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 T. ground cumin
1 (16 oz) package dried red beans
½ c. red quinoa
1 T. sauce from a can of chipotles in adobo
2 tsp. kosher salt
½ lime
Directions:
Directions:
Heat oil in Instant Pot on the saute setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown, 6-8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt and 7 c. 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.

To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice such as lime wedges, avocado, sour cream, cilantro, cheese and tortilla chips.
 

Pickled Onions
Ingredients:  
Ingredients:  
½ small red onion, thinly sliced
2 T. red wine vinegar
½ tsp. kosher salt
¼ tsp. sugar
Directions:
Directions:
Toss onion, vinegar, salt, sugar and 4 tsp. water in a small bowl to combine. Chill until ready to use.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is a fast vegetarian weeknight meal!

 

 

 

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