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Instant Pot Mexican Quinoa Recipe

Instant Pot Mexican Quinoa is a quick and easy one-pot meal, seasoned with cumin, coriander, and loaded with beans. This vegan, gluten-free dish is packed with plant-based protein, making it a perfect dinner recipe for any weeknight. Serve it with avocado, salsa, or pickled vegetables for a delicious burst of Mexican flavors.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 298 kcal

Ingredients
  

For The Mexican Quinoa:

  • 1 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 cloves of garlic, peeled and minced
  • 1 cup of white quinoa, rinsed and drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 can corn, rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work)
  • 1 can, 15 oz. diced tomatoes, with all their juices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup water or vegetable broth
  • ¼ cup fresh cilantro, chopped – plus more as a garnish

As Garnish (pick & choose):

  • 1 ripe avocado
  • 1 lime, cut into wedges
  • Pickled vegetables, optional
  • A handful of pumpkin seeds, optional

Instructions
 

  • Press sauté and add the oil to the Instant Pot.
  • Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 3-4 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.
  • Pour in the liquid, secure the lid, move the steam release valve to the sealing position.
  • Select Manual/Pressure Cook to cook on high for 1 minute.
  • When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid. 
  • Give it a gentle stir.
  • To serve: Place the desired amount in a bowl and garnish with fresh cilantro, avocado, and pickled onions or radishes. Serve with wedges of lime.

Nutrition

Calories: 298kcalCarbohydrates: 39gProtein: 8gSodium: 535mgPotassium: 579mgFiber: 8gSugar: 3gVitamin A: 704IUVitamin C: 31mgCalcium: 45mgIron: 3mg
Keyword Instant Pot Mexican Quinoa Recipe
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