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!
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 teaspoonchili powder
1/2 teaspoonground 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
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.
Add garlic and stir continuously for about 30 seconds. Hit the cancel button on the IP to turn off the heat.
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.
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.
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.
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!