instant pot mexican style meatballs and quinoa

Author of this recipe: Bryce Wilcock

"Make Instant Pot Mexican-style meatballs with quinoa—quick, flavorful, and packed with protein! Perfect for a healthy, one-pot meal. #InstantPot #MexicanRecipes"

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Ingredients

• Here’s a list of all the ingredients for **Instant Pot Mexican-Style Meatballs and Quinoa**, formatted with SEO-friendly keywords for better visibility:
• - **Ground beef** (1 lb, lean or your preferred fat content)
• - **Ground pork** (1/2 lb, optional for added flavor)
• - **Breadcrumbs** (1/2 cup, for binding the meatballs)
• - **Egg** (1 large, to hold the meatball mixture together)
• - **Garlic** (3 cloves, minced, for a bold flavor)
• - **Cumin** (1 tsp, for authentic Mexican seasoning)
• - **Chili powder** (1 tsp, for a smoky, spicy kick)
• - **Paprika** (1 tsp, for a hint of sweetness and color)
• - **Oregano** (1/2 tsp, dried, for earthy notes)
• - **Salt** (1 tsp, to enhance flavors)
• - **Black pepper** (1/2 tsp, freshly ground)
• - **Quinoa** (1 cup, rinsed, for a healthy, gluten-free base)
• - **Chicken broth** (2 cups, for cooking the quinoa and adding richness)
• - **Diced tomatoes** (1 can, 14.5 oz, for a tangy, saucy base)
• - **Tomato sauce** (1/2 cup, for extra richness)
• - **Jalapeño** (1, finely chopped, optional for heat)
• - **Cilantro** (1/4 cup, chopped, for freshness and garnish)
• - **Lime juice** (1 tbsp, for a zesty finish)
• - **Olive oil** (1 tbsp, for sautéing)
• - **Shredded cheese** (1/2 cup, optional, for topping – use Mexican blend or cheddar)
• **Optional toppings for serving:**
• - **Avocado** (sliced, for creaminess)
• - **Sour cream** (for a cool contrast)
• - **Fresh cilantro** (for garnish)
• - **Lime wedges** (for extra zest)
• This **Instant Pot Mexican meatballs and quinoa recipe** is perfect for a quick, healthy, and flavorful dinner. Packed with protein-rich meatballs, fiber-filled quinoa, and bold Mexican spices, it’s a family-friendly meal that’s easy to make in your pressure cooker!

Steps

1. # Instant Pot Mexican-Style Meatballs and Quinoa: A Flavorful One-Pot Meal
3. Looking for a quick, healthy, and delicious dinner idea? This **Instant Pot Mexican-Style Meatballs and Quinoa** recipe is packed with bold flavors, protein, and wholesome ingredients. Perfect for busy weeknights, this one-pot meal is gluten-free, easy to prepare, and family-approved. Follow these detailed steps to create a dish that’s bursting with Mexican-inspired spices and textures.
5. ---
7. ## **Ingredients**
8. - **For the Meatballs:**
9. - 1 lb ground beef (or ground turkey for a lighter option)
10. - 1/4 cup breadcrumbs (use gluten-free if needed)
11. - 1 egg
12. - 1 tsp cumin
13. - 1 tsp chili powder
14. - 1/2 tsp garlic powder
15. - 1/2 tsp smoked paprika
16. - Salt and pepper to taste
18. - **For the Quinoa Base:**
19. - 1 cup quinoa, rinsed
20. - 1 1/2 cups chicken or vegetable broth
21. - 1 cup salsa (mild or spicy, depending on preference)
22. - 1 cup black beans, drained and rinsed
23. - 1 cup corn kernels (fresh, frozen, or canned)
24. - 1/2 cup diced bell peppers
25. - 1 tsp cumin
26. - 1/2 tsp oregano
28. - **Optional Toppings:**
29. - Fresh cilantro, diced avocado, shredded cheese, lime wedges, or sour cream
31. ---
33. ## **Step-by-Step Instructions**
35. ### **Step 1: Prepare the Meatballs**
36. 1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper.
37. 2. Mix well until all ingredients are evenly incorporated.
38. 3. Shape the mixture into 1-inch meatballs (about 20-24 meatballs). Set aside.
40. ### **Step 2: Sauté the Meatballs**
41. 1. Turn on the Instant Pot and select the **Sauté** function.
42. 2. Add a drizzle of olive oil to the pot.
43. 3. Carefully place the meatballs in the pot, working in batches if necessary, and brown them on all sides (about 2-3 minutes per side). Remove and set aside.
45. ### **Step 3: Layer the Quinoa Base**
46. 1. Add the rinsed quinoa to the Instant Pot.
47. 2. Pour in the chicken or vegetable broth and salsa, stirring to combine.
48. 3. Add the black beans, corn, diced bell peppers, cumin, and oregano. Stir gently to mix.
50. ### **Step 4: Add the Meatballs**
51. 1. Place the browned meatballs on top of the quinoa mixture in a single layer.
52. 2. Secure the Instant Pot lid and set the valve to **Sealing**.
54. ### **Step 5: Pressure Cook**
55. 1. Select the **Manual/Pressure Cook** function and set the timer for **8 minutes**.
56. 2. Once the cooking cycle is complete, allow for a **10-minute natural release**, then carefully perform a quick release for any remaining pressure.
58. ### **Step 6: Serve and Garnish**
59. 1. Open the lid and gently stir the mixture to combine the meatballs and quinoa.
60. 2. Serve hot, garnished with fresh cilantro, diced avocado, shredded cheese, or a squeeze of lime juice.
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64. ## **Why You’ll Love This Recipe**
65. - **Quick and Easy:** Ready in under 30 minutes, this Instant Pot recipe is perfect for busy families.
66. - **Healthy and Nutritious:** Packed with protein, fiber, and essential nutrients from quinoa, black beans, and lean meat.
67. - **Customizable:** Adjust the spice level or add your favorite toppings to make it your own.
69. ---
71. ## **Pro Tips for Success**
72. - **Rinse the Quinoa:** Always rinse quinoa before cooking to remove any bitterness.
73. - **Use Fresh Salsa:** For the best flavor, opt for fresh salsa instead of jarred.
74. - **Double the Recipe:** This dish freezes well, so make extra for meal prep!
76. ---
78. Enjoy this **Instant Pot Mexican-Style Meatballs and Quinoa** as a hearty, flavorful meal that’s sure to become a family favorite. Don’t forget to share your creations on social media and tag #InstantPotMexicanMeatballs for a chance to be featured!

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• instant pot mexican style meatballs and quinoa