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Chanty

Instant Pot Mexican Quinoa

One pot, quick and easy, vegan, wfpb, oil free mexican quinoa
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
natural release 0 minutes
Total Time 18 minutes
Servings: 6 bowls
Course: Dinner, Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dry quinoa, rinsed
  • 1/2 white or yellow onion diced
  • 1 red bell pepper diced
  • 1 cup black beans, drained and rinsed or 1 15 oz can
  • 1 cup frozen corn
  • 2 cups tomato sauce
  • 2 cups veggie broth or water
  • 2 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cumin
  • salt to taste- try about 1/2 tsp to start

Equipment

  • Instant Pot electric pressure cooker

Method
 

  1. 1. Heat up Instant Pot on the "saute" function. Once its hot, add in the onion and bell peppers and saute for 4-5 minutes til they start to soften. You can saute in water or olive oil if you prefer.
  2. 2. Add in the remaining ingredients and stir to combine.
  3. 3. Put the lid on, set the valve towards "sealing" and press cancel to turn off "saute" mode. Press "pressure cook" and set the timer to 8 minutes. When the timer is up do a quick release.
  4. 4. Make sure all pressure has released before carefully removing the lid. Fluff up the quinoa with a fork. Serve right away warm. This recipe freezes and reheats well for meal prepping.

Notes

For additional fiber and boost of protein, I like to sub 1/2 cup of the quinoa for 1/2 cup of red lentils. 
In place of chili powder, cumin and red pepper flakes, I love to use Mrs. Dash southwest chipotle seasoning in this recipe.