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Instant Pot Mexican Quinoa Served with Cilantro and Advocado
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Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa recipe is a quick and easy main dish. With 30 minutes and this vegan quinoa recipe, you have a protein-packed, warm and delicious meal.
Prep Time10 minutes
Cook Time10 minutes
Instant Pot Time To Pressurize10 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: instant pot recipes, mexican recipes, plant based, quinoa, vegan
Servings: 10
Calories: 311kcal
Author: Cindy Hopper

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

Onion can be sauteed in water if avoiding oil.

Nutrition

Serving: 1cup | Calories: 311kcal | Carbohydrates: 50g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 386mg | Potassium: 620mg | Fiber: 12g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg