Instant Pot Mexican Quinoa
This vibrant and nutritious Instant Pot Mexican Quinoa is a one-pot meal packed with flavors and wholesome ingredients. It's perfect for a quick dinner or meal prep and can be customized with your favorite toppings.
Equipment
- 1 Instant Pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Serving bowls
Ingredients
- 1 cup quinoa rinsed
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can black beans 15 oz, rinsed and drained
- 1 can diced tomatoes 15 oz, with juice
- 1 cup corn frozen or fresh
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegetable broth or water
Instructions
- Turn the Instant Pot to the 'Sauté' mode. Heat the olive oil and add the diced onion, cooking for about 3 minutes until soft.
- Add the minced garlic and diced bell pepper, sautéing for an additional 2 minutes.
- Stir in the rinsed quinoa, black beans, diced tomatoes (with juice), corn, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Pour in the vegetable broth or water, stirring to combine.
- Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Set the Instant Pot to 'Manual' or 'Pressure Cook' for 12 minutes.
- Once the cooking time is complete, allow the pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and fluff the quinoa with a fork. Adjust the seasoning, if needed.
- Serve hot with your choice of toppings such as avocado, cilantro, lime, cheese, or sour cream.
Notes
You can easily customize this recipe by adding other vegetables or spices according to your taste.
For a spicier version, consider adding jalapeños or a pinch of cayenne pepper.
This dish can be refrigerated for up to 4 days and makes for a great meal prep option.