Description
This Instant Pot Mexican Quinoa is a quick, flavorful, and wholesome one-pot meal. Packed with protein-rich quinoa, black beans, sweet corn, and a blend of Mexican spices, it’s effortlessly cooked under pressure for a perfect texture. Ideal for a nutritious lunch or dinner, this dish can be customized with your favorite toppings like avocado or fresh cilantro to add more vibrant flavors.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup salsa (mild or spicy, depending on preference)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 cups vegetable broth or water
- Salt to taste
Instructions
- Prepare Ingredients: Rinse the quinoa thoroughly under cold water to remove its natural bitterness.
- Add Ingredients to Instant Pot: Place the rinsed quinoa, black beans, corn, salsa, smoked paprika, cumin, chili powder, vegetable broth, and salt into the Instant Pot.
- Mix and Seal: Stir all ingredients to combine evenly. Secure the Instant Pot lid and make sure the valve is set to the “Sealing” position.
- Cook Under Pressure: Select the “Manual” or “Pressure Cook” setting on high pressure and set the timer for 3 minutes. The Instant Pot will come to pressure before cooking starts.
- Natural Pressure Release: When the cooking time ends, allow the pressure to naturally release for 10 minutes to ensure quinoa finishes cooking gently.
- Release Remaining Pressure and Open: After the natural release, carefully switch the valve to “Venting” to release any remaining pressure, then open the lid cautiously.
- Fluff and Serve: Stir the cooked quinoa mixture to fluff it up. Serve warm and garnish with your favorite toppings such as diced avocado, fresh cilantro, or lime wedges for added zest.
Notes
- You can substitute vegetable broth with water, but broth adds extra flavor.
- Adjust salsa heat level according to your spice preference.
- Make sure to rinse quinoa to avoid a bitter taste.
- Leftovers store well in the refrigerator up to 4 days.
- For added protein, top with shredded cheese or a dollop of sour cream if desired.
