Instant Pot Mexican Quinoa

Taking quinoa in the Instant Pot up a few notches… to Instant Pot Mexican Quinoa! Super simple, all done in the Instant Pot, and makes a great meal prep side dish or burrito filling with a kick!

Make the Instant Pot Mexican Quinoa (1 min 38 sec):

Thanks for joining me for what has unintentionally turned into Instant Pot month! I’ll try not to post more than two IP recipes in a row again, because I know we don’t all have one of these spectacular appliances. In my defense, I have been trying to include regular cooking instructions too.

This recipe is actually based on a regular stove top version already on the site, so you can definitely make this even if you don’t have an Instant Pot (check out the recipe card notes for more details).

Reasons this Instant Pot Mexican Quinoa rocks:

• One-pot (the Instant Pot) is all you need. EASY. Great for people who are very into using the IP lately, like me.
• Use it to stuff burritos or tacos; as a simple side dish, or over some greens for dinner.
• Perfect to make-ahead and meal prep. This is basically the same recipe used in the Mexican Quinoa Chicken Salad Lunch Bowls.
• Can easily be made into a vegetarian side dish option by using veggie broth.
• More fiber and protein from the quinoa than if you used rice.

How to make the Instant Pot Mexican Quinoa:

Use the sauté function to cook onions, jalapeños, and garlic. Turn off IP.

Add broth, tomatoes with green chilies, and seasonings. Add rinsed quinoa.

Stir to disperse and submerge quinoa. Close the lid, seal the vent, and pressure cook on high for 1 minute.

Let the pressure naturally release for 10 minutes, then quick release.

Add black beans, lime juice, cilantro, and stir. Put the lid back on for 2 minutes to heat the beans. Done! You’ve got flavorful Mexican quinoa ready to use as a side dish or burrito filling.