This Instant Pot Mexican Quinoa recipe is a quick and easy main dish to add to your slow cooker recipe repertoire. Cooking quinoa is so easy with this great recipe! With 30 minutes and this vegan quinoa recipe, you can amaze your family with a protein-packed, warm and delicious meal.
While your family is enjoying this quinoa meal, let the instant pot be cooking one of these scrumptious desserts. Grab an extra inner liner for your instant pot so you can remove one and start dessert while eating. dinner. Just make sure you get the correct size for your Instant Pot. Also, print this handy Instant Pot Cheat Sheet and hang it inside your cabinet as a quick reference for cooking times.
PIN this quinoa instant pot recipe on your board so you can make it again and again. Your family and friends will be so happy! My family loves this recipe.
WATCH This VIDEO AND LEARN HOW TO MAKE Instant pot Mexican Quinoa
Quinoa, black beans, and corn are the stars of this plant-based meal. Add some savory spices, fresh avocado, and cilantro to create a quinoa pressure cooker classic.
Instant Pot Mexican Quinoa INGREDIENTS
You will need the following ingredients to make this Mexican Quinoa:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, peeled and chopped
- 2 cups quinoa, uncooked
- 2 cups vegetable broth
- 30 ounces of canned black beans, drained
- 30 ounces of canned fire-roasted diced tomatoes with liquid
- 2 cans of corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper, ground
- 1 medium avocado, for garnish
- 1/2 cup Cilantro, chopped
SUBSTITUTIONS AND ADDITIONS
Substitute chopped green onions for chopped cilantro. Add a leafy green salad as the perfect side dish. This dish could also be served cold the next day as a Mexican quinoa salad.
HOW TO MAKE Easy Mexican Quinoa
- First, turn the Instant pot to the Saute setting. When warm, cook the onion in olive oil until translucent. Add garlic and cook, stirring frequently until fragrant, about 1 minute.
- Scrape any bits of onion from the bottom of the pot to make sure the Instant Pot will seal properly. Layer in the broth, beans, tomatoes, corn, quinoa and spices. Don’t stir.
- Next, place the lid on the Instant pot. Place the lid and valve in the sealing position and set for 8 minutes at high pressure.
- At this point, do a quick release.
- When safe to remove the lid, stir carefully. Finally, ladle each serving into bowls and top each serving with cilantro and avocado.
Serving and Storage
This meal can be served on a plate or in a bowl. Refrigerate leftovers in serving sized portions to make convenient lunches the next day.
Instant Pot Mexican Quinoa
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced or pressed (3 teaspoons)
- 2 cup quinoa uncooked
- 2 cup vegetable broth
- 30 ounce black beans canned, drained
- 30 ounce fire-roasted tomatoes canned with liquid
- 2 cans corn canned, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper ground
- 1 medium avocado for garnish
- Cilantro chopped
Instructions
- Turn Instant pot to saute and cook onion in olive oil until translucent. Add garlic and cook, stirring frequently until fragrant, about 1 minute.
- Stir in quinoa, broth, beans, tomatoes, corn, and spices.
- Place lid on Instant pot and set for 8 minutes high pressure.
- Do a quick release.
- Top each serving with cilantro and avocado
Notes
Nutrition
More Mexican Recipes to Try
There are so many delicious things to cook in the Instant Pot. It makes dinner a breeze. My family especially likes Instant Pot Mexican recipes.
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