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Instant Pot Vegan Tex-Mex Bowls

This flavorful and hearty Instant Pot Vegan Tex-Mex Bowl combines beans, corn, quinoa, and spices to create a nutritious meal that's perfect for lunch or dinner. With the convenience of the Instant Pot, this dish is quick to prepare and bursting with Tex-Mex flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 Measuring cups and spoons
  • 1 Cutting board

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 lime juiced
  • Fresh cilantro for garnish optional
  • Avocado sliced optional

Instructions
 

  • Begin by setting your Instant Pot to the 'Sauté' mode. Add a splash of water to sauté the onion until it becomes translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
  • Add the quinoa, black beans, corn, diced tomatoes with green chilies, ground cumin, smoked paprika, chili powder, salt, black pepper, and vegetable broth to the Instant Pot. Stir well to combine.
  • Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Change the setting to 'Manual' or 'Pressure Cook' at high pressure for 15 minutes.
  • Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. After that, carefully switch the valve to the venting position to release any remaining steam.
  • Open the Instant Pot, and add the lime juice. Gently fluff the mixture with a fork.
  • Serve the Tex-Mex bowls in individual dishes and top with fresh cilantro and avocado slices if desired.

Notes

Feel free to customize your bowl by adding toppings such as salsa, dairy-free cheese, or jalapeños for extra spice.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This recipe can be easily doubled to serve more people or for meal prep.