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Instant Pot Quinoa Taco Meat Substitute

This healthy and flavorful quinoa taco meat substitute is perfect for those looking to enjoy a meatless taco option. Packed with protein and fiber, it comes together quickly in the Instant Pot, making it an excellent weeknight dinner choice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 210 kcal

Equipment

  • 1 Instant Pot Used for cooking under pressure
  • 1 Measuring cups For measuring ingredients
  • 1 Measuring spoons For measuring small amounts of ingredients
  • 1 Spatula For stirring and serving
  • 1 Cutting board For chopping vegetables

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • optional chopped cilantro for topping
  • optional diced tomatoes for topping
  • optional avocado for topping
  • optional shredded cheese for topping

Instructions
 

  • Set the Instant Pot to 'Sauté' mode. Add the olive oil, then add the diced onion. Sauté for about 3-4 minutes until soft and translucent.
  • Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
  • Stir in the rinsed quinoa, vegetable broth, black beans, and corn. Mix well to combine all the ingredients.
  • Close the Instant Pot lid and ensure the valve is set to 'Sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes on high pressure.
  • Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
  • Open the lid and fluff the quinoa mixture with a fork. Taste and adjust seasoning if necessary.
  • Serve warm in taco shells or on top of a salad, and add your favorite toppings such as chopped cilantro, diced tomatoes, avocado, or shredded cheese.

Notes

You can customize the flavor by adjusting the spices or adding other vegetables like bell peppers or zucchini.
This quinoa taco meat can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
This recipe is gluten-free, vegetarian, and vegan-friendly.