Instant Pot® Mexican Quinoa Recipe

Name: Instant Pot® Mexican Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 jalapeno pepper, minced, or to taste; 3 cloves garlic, chopped; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can fire-roasted diced tomatoes; 3/4 cup corn kernels; 3/4 teaspoon salt, or to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili powder; 1/8 teaspoon black pepper; 1 cup dry quinoa; 1 cup vegetable broth, or as needed; 2 tablespoons chopped cilantro, or to taste; 1 lime, juiced; 1 avocado, diced

Servings: persons

1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, minced, or to taste
3 cloves garlic, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
3/4 cup corn kernels
3/4 teaspoon salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/8 teaspoon black pepper
1 cup dry quinoa
1 cup vegetable broth, or as needed
2 tablespoons chopped cilantro, or to taste
1 lime, juiced
1 avocado, diced

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2
Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, chopped, 1 jalapeno pepper, minced, or to taste, 3 cloves garlic, chopped, and more.

Yes, Instant Pot® Mexican Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Mexican Quinoa

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