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Instant Pot Mexican Quinoa


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  • Author: Chef Sara
  • 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