Using an Instant Pot, create a delicious comfort food recipe! Mexican tortilla soup made healthier without compromising on flavor. This soup will fill you up and make you happy because it has shredded chicken, nutritious vegetables, and a ton of different toppings. Add optional garnishes like rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapenos if you like.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 butternut squash, halved and seeded
- ½ cup basmati rice
- 6 Brussels sprouts, trimmed and quartered lengthwise
- 1 medium carrot, peeled, sliced and julienned
- ⅓ (15.5 ounce) can garbanzo beans
- ¼ cup soy milk
- 3 tablespoons tamari
- ½ teaspoon ground turmeric
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
- Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!
Reviews
This was really good. I followed the recipe but used two Tbsp of Tamari instead of three and a little less turmeric. It was still seasoned nicely. I cooked my rice in my rice cooker with added chicken broth and I served the dish with a salmon filet. Very filling. I’ll make this again for sure.
Delicious way to vary Butternut squash serving! Will definitely make this again.
I followed the suggestion of another cook and made into a casserole. I subbed out the Brussel sprouts for spinach. Great!
It was a bit bland, possibly I did add enough soy sauce. I’m going to try it again.
My wife doesn’t like garbanzo beans and I don’t like Brussels sprouts, but we both cleaned our plates! This is really good and easy to make. The only substitution we made is brown rice, because we already had it in the house.
I loved this. My husband liked it. Rounded that out to 4 stars. Made exactly as written and wouldn’t change a thing.
very good i made it and turned out great
I was excited to try this recipe because it had good reviews but I was disappointed. The flavor was salty and otherwise tasteless and my husband followed the recipe exactly. It’s possible we had a flavorless squash but the stuffing was still lacking either way.
Made this for the first time and it was a big hit. I added hit sausage to it in place of the rice.
This was a delicious treat. I did make some modified tweaks: instead of tamari (have no idea to find it in my local grocery store) I’ve used soy sauce. Since I’m not a big fan of brussel sprouts, I too used zucchini. I’ve also used Aldi’s Basmatic rice. I didn’t see any instructions on how to scoop the mixture into the squash and placed it on top instead. Since I have leftovers for one squash, I would have to try it that way.
This is delicious
This is delicious
These ingredients were perfect together. I did follow other suggestions and roasted all the veggies, diced up (except I used whole garlic cloves) and then added to garbanzo beans and sauce, along with the cooked rice. So wonderful
Very nice. Also diced my squash into a casserole. Cooked wild rice in organic veg broth with the garlic and carrots. Sub’d kale for Brussels sprouts and skipped the milk — used a few teaspoons of olive oil with the tamari and turmeric to coat the squash, chickpeas, green onions, and kale in the casserole. Added the rice to the dish after it was baked — took maybe 30-45 minutes to cook the squash. Everyone liked it. It was also good topped with some shredded organic chicken breasts with roasted green chilies, diced onion, dried tomatoes (cooked with the breasts), oregano, and cumin, etc. Yum.
soooo good! used brown rice, almond milk and peas instead of brussel sprouts because I didn’t have any – but am excited to try them next time – doubled the tamari/milk sauce and added some cumin and cayenne with the turmeric. delicious!
My husband and I liked this recipe a lot! I really don’t think I’d call it “stuffed” since you actually can’t stuff it ~ you have such little room (where the seeds were) ~ it ends up sort of overflowing onto the top of the squash. No matter, still delish. I think I will make it as a casserole type of dish next time, as one of the reviewers stated. Just for ease of making it. The only change I made was using milk (all we had was vanilla soy…I don’t think that would have worked so well;).
When I made this, my friend asked “since when did you learn to cook like this?” It was amazing!
Yummy. I used teryaki/soy sauce instead of tamari and added peas (omitted brussel sprouts). Might as well just cook the rice in the sauce with the carrots though, and then trow the peas in the last 3 minutes.
This was not the best. I like all the ingredients on their own but they did not go well together. My husband asked me not to make it again.
OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squash, which I boiled separately, added some sauteed onion, and cooked it all as a casserole. With the coconut milk, you could sub curry powder for the turmeric, though it was great with the turmeric. Will definitely make this many times!
I loved this. I’ve made with both brown rice and basmati, and like it both ways. It’s so nice to find a healthy, vegan recipe on this site!