Spinach-Potato Tacos


  • 16 ounces spinach
  • 2 large Yukon gold potatoes
  • 1 medium yellow onion
  • 2 cloves garlic
  • 14 ounce diced tomatoes
  • 2 teaspoons ground cumin
  • 1/4 cup nondairy milk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro
  • 12 Corn tortillas
  • Mix spinach, potatoes, onion, garlic, tomatoes, cumin and 1/3 cup water into inner pot.
  • Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 2 minutes.
  • When the cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode. Carefully turn the steam release handle to the “Venting” position to release remaining pressure. When the float valve drops down. Remove lid.
  • Press "Sauté" and cook off any liquid in the inner pot, about 5 minutes.
  • Stir in nondairy milk and nutritional yeast, salt and black pepper.
  • Simmer until heated through, 1 minute. Press "Keep Warm/Cancel" twice to activate keep warm mode. Stir in the cilantro.
  • Warm tortillas, either in a microwave or toaster oven. Fill each tortilla with 1/2 cup of spinach-potato filling. Serve hot. Enjoy!
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