Spinach-Potato Tacos
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 16ounces spinachfrozen then thawed
  • 2large Yukon gold potatoescubed
  • 1medium yellow oniondiced
  • 2cloves garlicminced
  • 14ounce diced tomatoeswith juice
  • 2teaspoons ground cumin
  • 1/4cup nondairy milkunsweetened, plain
  • 3tablespoons nutritional yeast
  • 1teaspoon sea salt
  • 1/4teaspoon black pepperground
  • 1/2cup cilantrofresh, chopped
  • 12 Corn tortillasor flour tortillas
  1. Mix spinach, potatoes, onion, garlic, tomatoes, cumin and 1/3 cup water into inner pot.
  2. 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.
  3. 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.
  4. Press “Sauté” and cook off any liquid in the inner pot, about 5 minutes.
  5. Stir in nondairy milk and nutritional yeast, salt and black pepper.
  6. Simmer until heated through, 1 minute. Press “Keep Warm/Cancel” twice to activate keep warm mode. Stir in the cilantro.
  7. Warm tortillas, either in a microwave or toaster oven. Fill each tortilla with 1/2 cup of spinach-potato filling. Serve hot. Enjoy!