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
