Print

Instant Pot Mexican Quinoa Recipe

 A healthy and nutritious quinoa with taco seasoning, black beans, corn, onions, garlic and peppers. Perfect vegetarian grain bowl for lunch or dinner!
Course Main Course
Cuisine Mexican
Keyword healthy, Instant Pot, Instant Pot quinoa, meal prep, Mexican quinoa, vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 people
Calories 371 kcal
Author Anna

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1/2 green bell pepper chopped
  • 1 cup whole kernel corn
  • 15 oz can black beans drained and rinsed
  • 3 teaspoons taco seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked quinoa
  • 1.25 cups water or vegetable stock
  • 14.5 oz can diced tomatoes
  • avocado for topping
  • shredded cheese for topping
  • chopped red onion for topping
US Customary - Metric

Instructions

  1. 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.
  2. Add corn and beans to Instant Pot and stir well. Sprinkle taco seasoning, salt and pepper. Add quinoa and water and stir everything together.
  3. Add diced tomatoes (with liquid) in the center, on top of other ingredients. DO NOT STIR. 

  4. 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.
  5. Once the timer is done, press "cancel/off" button. Let the pressure release naturally. Open the lid away from your face and stir quinoa.
  6. Serve with shredded cheese, chopped red onion, cilantro, avocado and lime wedges.

Recipe 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 Facts
Instant Pot Mexican Quinoa Recipe
Amount Per Serving
Calories 371 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1212mg53%
Potassium 869mg25%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 4g4%
Protein 14g28%
Vitamin A 265IU5%
Vitamin C 27.6mg33%
Calcium 98mg10%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.