Instant Pot® Mexican Quinoa
Ingredients40 m servings 442
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
Per Serving: 442 calories; 14.2 66 16 0 1245 Full nutrition
ReviewsRead all reviews 4
My maiden voyage into the Instant Pot world and, as a recent widower, cooking was never high on my todo list. The one-pot nature of this helped and simply following the directions produced a rea...
Excellent as written and probably my favorite quinoa dish I've made so far.
I was easy and turned out well. I added ground chicken while sauteing the onions.