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Easy Instant Pot Mexican Quinoa Recipe photo

Instant Pot Mexican Quinoa Recipe

This Instant Pot Mexican Quinoa is a quick, nutritious meal packed with vibrant flavors!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Quinoa:
  • 1 tablespoon olive oil for sautéing and flavor
  • 1 tablespoon unsalted butter adds richness
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • 1 cup whole kernel corn for sweetness and texture
  • 1 15 oz can black beans drained and rinsed
  • 3 teaspoons taco seasoning the star of the show for Mexican flavor
  • 1 teaspoon salt enhances flavors
  • 1 teaspoon black pepper adds a bit of spice
  • 1 cup uncooked quinoa the nutritious grain base
  • 1.5 cups water or vegetable stock for cooking the quinoa
  • 1 14.5 oz can diced tomatoes for moisture and tang
  • to taste Avocado for topping
  • to taste Shredded cheese for topping
  • to taste Chopped red onion for topping

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Spoon or spatula
  • Serving bowls

Method
 

Cooking Instructions:
  1. Set your Instant Pot to the sauté function. Add olive oil and butter, allowing it to melt and heat up. Toss in minced garlic, chopped onion, and green bell pepper. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
  2. Stir in corn, black beans, taco seasoning, salt, and black pepper. Mix well for about a minute.
  3. Add uncooked quinoa, diced tomatoes, and water or vegetable stock. Stir to ensure the quinoa is submerged in the liquid.
  4. Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Select the pressure cook function and set the timer for 1 minute on high pressure.
  5. Allow for a natural pressure release for about 10 minutes, then release any remaining pressure.
  6. Open the lid and fluff the quinoa with a fork. Serve hot, topped with avocado, shredded cheese, and chopped red onion.

Notes

  • Feel free to use frozen corn instead of canned corn, just add it directly without thawing.
  • If you prefer fresh tomatoes, substitute canned diced tomatoes with about 2 cups of chopped fresh tomatoes.
  • For added flavor, consider using homemade taco seasoning instead of store-bought.