Spicy Instant Pot Taco Soup

If you don't have an Instant Pot, you can certainly make this on a conventional stovetop. Instead of pressure cooking simmer until the quinoa is cooked through and the ingredients come together, 30 minutes or so.


  • 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
  • 2 14- ounce cans pinto beans rinsed OR 3 1/2 cups cooked pinto beans
  • 1 1/2 cups corn
  • 1 14- ounce can crushed tomatoes
  • 1 cup favorite red salsa

Serve with:

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


  1. Press the SAUTE button on the Instant Pot, and press it again to bump it to SAUTE MORE. Heat the olive oil in the Instant Pot. When hot, sauté the onion and garlic until softened, 5-7 minutes. Stir in the taco seasoning. Add the quinoa, water, salt, beans, corn, tomatoes, and salsa. Press CANCEL.
  2. Close and seal the pot, and pressure cook on MANUAL for 10 minutes (high). Carefully QUICK RELEASE. Gently shake or tap the pressure cooker, and then carefully open away from you. Taste and adjust with more salt, if needed. Serve as-is, or topped with pepitas, sliced avocado, cilantro, and salted yogurt.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 6


For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1