Why You’ll Love This Recipe
Instant Pot Mexican Quinoa is a quick, hands-off recipe that’s packed with flavor and nutrition. With protein-rich quinoa, hearty black beans, and sweet corn, all seasoned with cumin, chili powder, and smoked paprika, this dish is both satisfying and healthy. It’s perfect for meal prepping, as it stores well and can be reheated throughout the week. Plus, it’s vegan, gluten-free, and made with minimal ingredients, making it an easy go-to for a weeknight dinner or a wholesome lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
Directions
- Add all ingredients (quinoa, black beans, corn, salsa, spices, and vegetable broth) to the Instant Pot.
- Stir to combine, then close the lid and set the valve to “Sealing.”
- Select “Manual” or “Pressure Cook” on high for 3 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before opening the valve to release any remaining pressure.
- Stir the quinoa and serve. Top with your favorite toppings such as diced avocado, cilantro, or lime wedges.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 3 minutes
- Total time: 18 minutes (including pressure build-up)
Variations
- Add other vegetables such as bell peppers or zucchini.
- Use tri-color or red quinoa for variety.
- Adjust the heat level by using different salsas or adding jalapenos.
- Top with shredded cheese or sour cream if not following a vegan diet.
Storage/Reheating
Store leftovers in an airtight container in the fridge for 4-5 days. You can reheat it in the microwave for 2-3 minutes or on the stovetop with a little added water or broth. This recipe also freezes well; to reheat from frozen, microwave in short intervals, stirring in between.
FAQs
Does the quinoa need to be cooked first?
No, simply rinse the uncooked quinoa and add it directly to the Instant Pot.
Is this recipe healthy?
Yes, it’s a great plant-based, oil-free recipe that’s rich in fiber and protein.
Is it gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe perfect for gluten-free diets.
Can I make this on the stovetop?
While the ratios are different, you can cook it on the stovetop. Check out other quinoa recipes on the blog for guidance.
How can I adjust the spice level?
You can use a milder salsa or skip the chili powder if you prefer a less spicy version.
Can I use a different type of beans?
Yes, pinto beans or kidney beans would also work well in this recipe.
Can I make this dish ahead of time?
Absolutely! It’s great for meal prep and can be stored in the fridge for several days.
Can I use white rice instead of quinoa?
While white rice can be substituted, the cooking time will be different. Adjust accordingly for stovetop cooking.
How can I store leftovers?
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Can I add cheese or sour cream to make it richer?
Yes, if you’re not following a vegan diet, adding cheese or sour cream is a delicious option.
Conclusion
Instant Pot Mexican Quinoa is a quick and flavorful meal that’s perfect for busy weeknights or meal prep. With its simple ingredients and minimal effort, it’s a healthy and satisfying dish that’s sure to become a family favorite.
Print
Instant Pot Mexican Quinoa
- Total Time: 18 minutes (including pressure build-up)
- Yield: 4 servings
- Diet: Vegan
Description
This Instant Pot Mexican Quinoa is a quick, healthy, and flavorful dish made with protein-packed quinoa, black beans, and sweet corn. Seasoned with cumin, chili powder, and smoked paprika, it’s a satisfying vegan, gluten-free meal that’s perfect for meal prep or a busy weeknight dinner. Ready in just 18 minutes, this one-pot recipe is as delicious as it is nutritious!
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
- Add all ingredients (quinoa, black beans, corn, salsa, spices, and vegetable broth) to the Instant Pot.
- Stir to combine, then close the lid and set the valve to “Sealing.”
- Select “Manual” or “Pressure Cook” on high for 3 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before opening the valve to release any remaining pressure.
- Stir the quinoa and serve. Top with your favorite toppings such as diced avocado, cilantro, or lime wedges.
Notes
- Vegetable Options: Feel free to add other vegetables like bell peppers, zucchini, or spinach to boost nutrition.
- Spice Level: Adjust the heat by choosing a mild or spicy salsa or adding jalapeños for extra kick.
- Toppings: Garnish with diced avocado, cilantro, lime wedges, or shredded cheese (if not following a vegan diet).
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dinner, Vegan, Gluten-Free
- Method: Instant Pot
- Cuisine: Mexican-inspired
