This is a recipe for the laziest nights. No joke. If you can bring yourself to chop an onion, along with a couple cloves of garlic – the rest of this taco soup creation is dump-and-stir. And it’s delicious! Here’s the deal – you can make it in an Instant Pot. You can make it on a conventional stovetop. It’s also occurring to me that it’s probably a perfect slow cooker stew as well.
The soup? It is a hearty melding of beans, and corn, and taco spices, and quinoa. I bring the creaminess and crunch factor in via the toppings – toasted pepitas for the later, ripe avocado, and a dollop of yogurt for the creamy.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
If case you’re interested, here is where all the Instant Pot recipes live.
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