Description
A quick and flavorful Instant Pot Mexican Quinoa recipe that combines quinoa, black beans, corn, and salsa with bold Mexican spices for a nutritious and easy meal, ready in just 18 minutes.
Ingredients
Scale
Primary 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 Ingredients: Place the quinoa, black beans, corn, salsa, smoked paprika, cumin, chili powder, vegetable broth, and salt into the Instant Pot.
- Mix and Seal: Stir all the ingredients together to combine well. Close the Instant Pot lid securely and set the steam valve to the “Sealing” position.
- Pressure Cook: Select the “Manual” or “Pressure Cook” function and set it to cook on high pressure for 3 minutes.
- Natural Release: When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes to finish cooking gently.
- Quick Release and Serve: Carefully open the valve to release any remaining pressure. Open the lid, stir the quinoa mixture to fluff evenly, and then serve immediately. Add optional toppings like diced avocado, fresh cilantro, or lime wedges for extra flavor.
Notes
- Rinsing quinoa removes its natural bitterness and improves texture.
- For added protein, top with shredded cheese or a dollop of sour cream if not vegan.
- Adjust the salsa spice level to suit your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Try adding chopped bell peppers or diced tomatoes for more veggies.
