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You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Mexican Quinoa Recipe

Instant Pot Mexican Quinoa Recipe

Published: Jan 7, 2019 · Modified: Nov 7, 2019 by Anna 51 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Instant Pot Mexican Quinoa Recipe - healthy and nutritious quinoa with taco seasoning, black beans, corn, onions, garlic and peppers. Perfect vegetarian grain bowl for lunch or dinner!

Overhead shot of quinoa with black beans, tomatoes, cheese and avocado slices in white bowl.

If you ever cooked quinoa in your Instant Pot, you know how easy and fast it is. I make it once a week and keep it portioned in ziploc bags to use for lunches and in place of rice. I love this healthy, protein-packed packed option to add nutrition to our meals. Now, I can make a one pot meal with quinoa right in my Instant Pot.

INSTANT POT MEXICAN QUINOA

This Instant Pot Mexican Quinoa can't be easier to make. All you need to do is quickly saute the garlic, onions and peppers, add quinoa, liquid and diced tomatoes. Close the lid on your Instant Pot and let it do it's magic. That's it! Your lunch or dinner is ready! You can even cool it completely, portion out into meal prep containers and enjoy throughout the week. More Healthy Instant Pot Recipe.

HOW TO MAKE INSTANT POT MEXICAN QUINOA?

  • Start by pressing the "saute" button on your Instant Pot. Add oil to the insert and heat it up. Add chopped onion and pepper and minced garlic. Cook for 1 to 2 minutes. Add butter and saute until the onion is translucent.
  • Add corn and beans to the mixture and stir well. Add spices, quinoa and water and stir everything together.
  • Add diced tomatoes in the center, but do not stir. Close lid, set valve to sealing, set timer to 1 minute. Once the timer is done, let it release the pressure naturally. It takes only a few minutes.
  • Stir quinoa and enjoy right away topped with shredded cheese, chopped red onion, cilantro and avocados.
Overhead shot of quinoa, black beans and corn with diced tomatoes on top, in the Instant Pot.

HOW TO COOK QUINOA IN INSTANT POT?

Cooking quinoa in the Instant Pot is the easiest way to prepare it, in my opinion. Simply add the grain and twice the amount of water to the IP insert, close the lid, switch the valve to sealing position and set timer to 1 minute. The IP will come to pressure in about 10 minutes. Once the timer is done, release the pressure by switching the valve to venting position. Newer IP models only require to push the button. Carefully open the lid and stir quinoa. It should be perfectly fluffy. For more info, check out my 1-Minute Instant Pot Quinoa recipe.

Overhead shot of two bowls of Mexican quinoa with shredded cheese, red onions and sliced avocados on top.

VEGETARIAN QUINOA BOWLS

This Instant Pot Mexican Quinoa is a meatless yet protein-packed option for a healthy dinner or lunch, thanks to the quinoa itself and the black beans. Grain bowls are very popular right now and this recipe is a perfect quinoa bowl option. After the dish is done cooking, stir it well and enjoy right away or cool completely and portion out. Top it with shredded cheese, salsa, sour cream, chopped cilantro, avocado and a squeeze of a lime wedge.

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Overhead shot of Mexican quinoa in white bowl.

MORE QUINOA RECIPES:

1-Minute Instant Pot Quinoa

Roasted Sweet Potato Black Bean Quinoa Salad

Black Bean and Quinoa Enchiladas

Mango Peach Quinoa Salad

MORE HEALTHY INSTANT POT RECIPES:

Weight Loss Vegetable Soup

Chicken Noodle Soup

Chicken Tacos

To learn more about the Instant Pot and how to use it to it's best, check out my Instant Pot Guide for Beginners.

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INSTANT POT MEXICAN QUINOA RECIPE:

Instant Pot Mexican Quinoa Recipe

Author: Anna
 A healthy and nutritious quinoa with taco seasoning, black beans, corn, onions, garlic and peppers. Perfect vegetarian grain bowl for lunch or dinner!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 371 kcal
Prevent your screen from going dark

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves minced
  • 1 small onion chopped
  • ½ green bell pepper chopped
  • 1 cup whole kernel corn
  • 15 oz can black beans drained and rinsed
  • 3 teaspoons taco seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup uncooked quinoa
  • 1 ½ cups water or vegetable stock
  • 14.5 oz can diced tomatoes
  • avocado for topping
  • shredded cheese for topping
  • chopped red onion for topping

Instructions
 

  • Make sure the stainless steel insert is in your Instant Pot. Press saute setting. Add oil to pot and heat it up. Add minced garlic, onion and pepper. Saute for 1 to 2 minutes. Add butter and saute until the onion is translucent. Press "cancel/off" button.
    1 tablespoon olive oil, 2 garlic cloves, 1 small onion, ½ green bell pepper, 1 tablespoon unsalted butter
  • Add corn and beans to Instant Pot and stir well. Sprinkle taco seasoning, salt and pepper. Add quinoa and water and stir everything together.
    1 cup whole kernel corn, 15 oz can black beans, 3 teaspoons taco seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, 1 cup uncooked quinoa, 1 ½ cups water or vegetable stock
  • Add diced tomatoes (with liquid) in the center, on top of other ingredients. DO NOT STIR. 
    14.5 oz can diced tomatoes
  • Close the lid, switch the valve to sealing position. Make sure the IP is set to cook at HIGH pressure. Set timer to 1 minute. The Instant Pot will beep and start coming to pressure.
  • Once the timer is done, press "cancel/off" button. Let the pressure release naturally. Open the lid away from your face and stir quinoa.
  • Serve with shredded cheese, chopped red onion, cilantro, avocado and lime wedges.
    avocado, shredded cheese, chopped red onion

Notes

For meal prep: cook Mexican quinoa according to instructions above. Cool completely, then divide into meal prep containers. Store in fridge for up to 5 days. 

Nutrition

Calories: 371kcal | Carbohydrates: 57g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1212mg | Potassium: 869mg | Fiber: 12g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 27.6mg | Calcium: 98mg | Iron: 5.1mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    5 from 19 votes

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    Recipe Rating




  1. Stefanie Davis says

    March 16, 2023 at 11:20 am

    5 stars
    Absolutely fabulous! Mix in some shredded cheddar & a dash of cumin.
    For added indulgence, top with baked sweet potato! This makes a great base for ground taco meat, too.

    Reply
  2. Holly says

    May 31, 2020 at 3:09 pm

    5 stars
    We love it! I omit the bell peppers only because my hub does not like them. After inputting in myfitnesspal it came out to 230 calories per 1 cup

    Reply
  3. Karen Theis says

    February 24, 2020 at 1:03 pm

    5 stars
    This is SUPER delicious!!! I’ll definitely make it again and again!!!
    But...what’ is a serving size? 🥰

    Reply
    • Holly says

      May 31, 2020 at 3:05 pm

      I think it makes about 6 cups, that’s what I input into myfitnesspal for my serving size.

      Reply
  4. Danyel says

    February 18, 2020 at 2:30 pm

    This says it's 371 calories per serving, but it doesn't say how much a serving is. Could you help me with that?

    Reply
  5. Jo says

    January 11, 2020 at 2:34 pm

    After only 1 minute of pressure and close to a half hour natural releasing, the quinoa isn't cooked....?

    Reply
    • Anna says

      January 11, 2020 at 5:37 pm

      Hi Jo! Something must have gone wrong. After such a long time of NPR it should definitely be cooked.

      Reply
  6. Elizabeth Agius says

    December 20, 2019 at 3:26 pm

    Not great..came out way too mushy.. and not enough seasoning.

    Reply
    • Anna says

      December 20, 2019 at 9:55 pm

      Hi Elizabeth! It should not be mushy considering the pressure cooking time is 1 minute. Also, if you don't like the seasoning, maybe try finding a better quality one in your grocery store.

      Reply
  7. NataliaO says

    October 06, 2019 at 6:34 pm

    5 stars
    This was so easy to make and so delicious and full of flavor. My children loved it! I will definitely be making this regularly. Thank you for the recipe!

    Reply
  8. Greg says

    July 17, 2019 at 3:52 pm

    I want to love this but I got a burn notice. Followed the instructions correctly too. I keep getting burn notices with these types of recipes. I honestly thought that might happen because it looked like not enough liquid. Thoughts? Help?

    Reply
    • Anna says

      July 17, 2019 at 4:22 pm

      Hi Greg! I am assuming you have a fairly new model of the Instant Pot pressure cooker. They seem to be more sensitive and show burn message often. Try adding more liquid next time and let the cooked quinoa sit for 10 minutes in the end, before serving. It should have enough time to evaporate any excess of liquid. You can also try the pot-in-pot method, by placing all ingredients in a safe dish, placing it on the trivet and adding 1 cup of water to the bottom of the pot. I hope this helps!

      Reply
    • Shaina says

      July 22, 2019 at 3:56 pm

      This is in my instapot as we speak and I just got a burn error 🙁 What do I do now? Is my dinner completely ruined? When can I open the top and check out the situation? Thanks!

      Reply
    • NataliaO says

      October 06, 2019 at 6:37 pm

      My suggestion to avoid the burn message could be after sautéing the onion, pepper and garlic- you have to make sure to stir the pot so that nothing is stuck to the bottom of the pot. I just cooked this with no problem and it was so good. Good luck!

      Reply
  9. Becky says

    June 13, 2019 at 2:10 pm

    I would like to make this when my kids and their families come to visit. If I double the recipe, will I need to change the time or anything? Thanks!

    Reply
    • Anna says

      June 13, 2019 at 9:04 pm

      Hi Becky! I did not test it with double the ingredients so I can say for sure, but it should be fine. The rule is that the time stays the same if you double the recipe, it may just take longer to come to pressure. I hope this helps!

      Reply
  10. Becky says

    June 12, 2019 at 6:38 pm

    5 stars
    Oh my, this was good! Plus, it was so easy. I’ll be making this on a regular basis. Thanks for the delicious recipe!

    Reply
    • Anna says

      June 13, 2019 at 9:02 pm

      Thank you so much, Becky! I am so glad it was a hit!

      Reply
  11. Stacy Young says

    June 03, 2019 at 2:56 am

    5 stars
    This is so delicious and a huge hit with my toddler! Because he loves it, I sneak in extra veg, like broccoli and spinach (shhh don’t tell him!).
    Do you know if I can double the recipe?

    Reply
    • Anna says

      June 06, 2019 at 9:47 pm

      Hi Stacy! That's is fantastic! It's always a bonus point when kiddos healthy meals. 😀 I love your addition of broccoli and spinach. Delicious! I think you can easily double the recipe, although I have not tried it yet. Let me know how it goes!

      Reply
  12. Katie says

    February 06, 2019 at 4:29 pm

    We loved this recipe as well as the weight-loss soup. So much flavor. I am going to continue making more of your recipes. My almost three year old asked for seconds of the quinoa!

    Reply
    • Anna@CrunchyCreamySweet says

      February 10, 2019 at 12:57 am

      Hi Katie! You made my day! I am so happy to know you love this quinoa! Bonus points for kiddos asking for seconds. Awesome!

      Reply
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