instant pot mexican quinoa

Author of this recipe: Louie Mcgiveron

"Quick & easy Instant Pot Mexican quinoa recipe! Packed with protein, veggies, and bold flavors. Perfect for a healthy, one-pot meal!"

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Ingredients

• Here’s a list of ingredients for **Instant Pot Mexican Quinoa**, formatted with SEO-friendly keywords to help you rank better for related searches:
• - **1 cup quinoa** (rinsed and drained) - *high-protein grain, gluten-free*
• - **1 cup vegetable broth** (or chicken broth) - *flavorful cooking liquid*
• - **1 cup canned black beans** (rinsed and drained) - *fiber-rich, plant-based protein*
• - **1 cup canned corn kernels** (or frozen corn) - *sweet and crunchy*
• - **1 cup diced tomatoes** (canned or fresh) - *adds juiciness and flavor*
• - **1 small red onion** (diced) - *aromatic base for cooking*
• - **1 bell pepper** (diced, any color) - *adds color and crunch*
• - **2 cloves garlic** (minced) - *enhances savory flavor*
• - **1 jalapeño** (seeded and diced, optional) - *adds a spicy kick*
• - **1 teaspoon ground cumin** - *warm, earthy spice*
• - **1 teaspoon chili powder** - *classic Mexican seasoning*
• - **1/2 teaspoon smoked paprika** - *adds depth and smokiness*
• - **1/2 teaspoon oregano** (preferably Mexican oregano) - *herbal, slightly citrusy flavor*
• - **1/4 teaspoon cayenne pepper** (optional, for heat) - *spicy and bold*
• - **1/2 teaspoon salt** (adjust to taste) - *enhances overall flavor*
• - **1/4 teaspoon black pepper** - *balances the dish*
• - **1 tablespoon olive oil** (or avocado oil) - *for sautéing*
• - **1/4 cup fresh cilantro** (chopped, for garnish) - *bright, fresh finish*
• - **1 lime** (cut into wedges, for serving) - *adds zesty acidity*
• - **1 avocado** (sliced, optional for topping) - *creamy and healthy fat*
• This **Instant Pot Mexican Quinoa recipe** is packed with **plant-based protein**, **fiber**, and **bold Mexican flavors**, making it a perfect **healthy one-pot meal** for busy weeknights or meal prep. Enjoy it as a **vegan**, **gluten-free**, or **vegetarian dish**!

Steps

1. # How to Make Instant Pot Mexican Quinoa: A Flavorful, Easy Recipe
3. Looking for a quick, healthy, and delicious meal? This **Instant Pot Mexican Quinoa** recipe is packed with protein, fiber, and bold flavors. Perfect for busy weeknights or meal prep, this dish is gluten-free, vegan-friendly, and ready in under 30 minutes. Follow these detailed steps to create a crowd-pleasing dish that’s as nutritious as it is tasty.
5. ---
7. ## **Ingredients for Instant Pot Mexican Quinoa**
8. - 1 cup quinoa, rinsed and drained
9. - 1 cup vegetable broth (or water)
10. - 1 can (15 oz) black beans, drained and rinsed
11. - 1 can (15 oz) diced tomatoes (with juices)
12. - 1 cup frozen corn kernels
13. - 1 small red bell pepper, diced
14. - 1 small onion, finely chopped
15. - 2 cloves garlic, minced
16. - 1 tsp chili powder
17. - 1 tsp cumin
18. - 1/2 tsp smoked paprika
19. - 1/2 tsp oregano
20. - 1/4 tsp cayenne pepper (optional for heat)
21. - Salt and pepper to taste
22. - 1 lime, juiced
23. - Fresh cilantro, chopped (for garnish)
24. - Avocado slices (optional, for serving)
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28. ## **Step-by-Step Instructions**
30. ### **Step 1: Prep the Ingredients**
31. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
32. 2. Dice the red bell pepper and onion, and mince the garlic.
33. 3. Drain and rinse the black beans.
35. ### **Step 2: Sauté the Aromatics**
36. 1. Set your **Instant Pot** to the "Sauté" function.
37. 2. Add a splash of olive oil (optional) and sauté the onion, garlic, and red bell pepper for 2-3 minutes until softened.
39. ### **Step 3: Add Spices and Quinoa**
40. 1. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavor.
41. 2. Add the rinsed quinoa and stir to coat it with the spice mixture.
43. ### **Step 4: Add Liquids and Vegetables**
44. 1. Pour in the vegetable broth and diced tomatoes (with juices).
45. 2. Add the black beans and frozen corn. Stir well to combine.
47. ### **Step 5: Pressure Cook**
48. 1. Secure the lid on the Instant Pot and set the valve to the "Sealing" position.
49. 2. Select the "Manual" or "Pressure Cook" setting and set the timer for **1 minute** on high pressure.
51. ### **Step 6: Natural Release**
52. 1. Once the cooking cycle is complete, allow the pressure to release naturally for **10 minutes**.
53. 2. Carefully turn the valve to "Venting" to release any remaining pressure.
55. ### **Step 7: Fluff and Serve**
56. 1. Open the lid and fluff the quinoa with a fork.
57. 2. Squeeze fresh lime juice over the dish and garnish with chopped cilantro.
58. 3. Serve warm with avocado slices or your favorite toppings like salsa, sour cream, or shredded cheese.
60. ---
62. ## **Tips for Perfect Instant Pot Mexican Quinoa**
63. - **Rinse the quinoa**: This removes the natural coating (saponin) that can make it taste bitter.
64. - **Customize the heat**: Adjust the cayenne pepper or add jalapeños for extra spice.
65. - **Meal prep**: Store leftovers in an airtight container for up to 4 days.
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69. ## **Why You’ll Love This Recipe**
70. This **Instant Pot Mexican Quinoa** is a one-pot wonder that’s:
71. - **Quick and easy**: Ready in under 30 minutes.
72. - **Nutritious**: Packed with plant-based protein, fiber, and essential vitamins.
73. - **Versatile**: Serve it as a main dish, side, or filling for tacos or burrito bowls.
75. ---
77. Enjoy this flavorful, healthy meal that’s perfect for any occasion. Whether you’re a seasoned Instant Pot pro or a beginner, this recipe is sure to become a staple in your kitchen!

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