Instant Pot Mexican Quinoa

Mexican quinoa flavored with cumin, smoked paprika, and chili powder is an easy 1-pot meal made in the Instant Pot that is vegan and gluten free.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 442 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) 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.