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 IP, and makes a great meal prep side dish or burrito filling with a kick!
Jump to Recipe · Jump to Video

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.

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

More quinoa recipes from Project Meal Plan:

• Mexican Quinoa Chicken Salad Lunch Bowls
• How to Cook Quinoa in the Rice Cooker
• Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Instant Pot Mexican Quinoa

Yield: 4 servings 1x

Print Save Rate it

Prep: 5 minutesCook: 25 minutes (including time to build pressure)Total: 30 minutes

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

Scale: 1x2x3x

Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 2 large jalapeños, diced, stem and seeds removed
• 1/2 yellow onion, diced
• 1 tablespoon minced garlic
• 1 cup dry white quinoa
• 1 cup chicken or veggie broth
• 1 (10 ounce) can tomatoes and green chilis, liquid drained (I like Rotel)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1/2 lime’s worth of lime juice
• 2 tablespoons chopped cilantro
• salt/pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Hit the Sauté button on your Instant Pot (affiliate link!). When the display says Hot, add oil to the insert. Add jalapeños and onion to the IP and cook until onions are almost completely translucent, about 3-4 minutes, stirring frequently.
2. Add garlic and stir continuously for about 30 seconds. Hit the cancel button on the IP to turn off the heat.
3. Add quinoa, broth, tomatoes, chili powder and cumin to the IP. Stir to cover all the quinoa. Place the IP lid on, and make sure the steam release valve is sealed.
4. Set the IP to Manual or Pressure Cook for 1 minute. When it’s done pressure cooking, let the pressure naturally release for 10 minutes, then open the steam valve to release pressure. Carefully remove the lid once the pressure is fully released and the pin has dropped.
5. Add beans, lime juice, cilantro, 1/4 teaspoon salt, and stir to combine. Place the lid back on the Instant Pot for about 2 minutes to heat the beans (IP should be on Keep Warm setting). Serve as side dish and top with avocado, more cilantro or hot sauce.

Equipment

Instant Pot Duo Plus 6 Qt

Buy Now →

Rubbermaid High Heat Spatula Scraper

Buy Now →

(affiliate link!)

Notes

No Instant Pot? No problem: Visit the recipe for Mexican Quinoa Chicken Salad Lunch Bowls. There you’ll find virtually the same Mexican Quinoa recipe cooked on the stove top.

Nutrition information estimated with My Fitness Pal (no toppings included). Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!

Update: Recipe video added 6/11/18.

Nutrition Information

• Serving Size: 1 cup
• Calories: 303
• Fat: 6g
• Carbohydrates: 48g
• Protein: 13g

© Author: Danielle

Cuisine: Inspired Method: Instant Pot

Thanks for checking out the Instant Pot Mexican Quinoa! Let me know how this works for you – I’m still getting used to the Instant Pot myself. Tag me or use #projectmealplan on social media to share!