Instant Pot Mexican Quinoa Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 medium-sized onion (chopped)
• 2 small bell peppers (chopped (or 2 jalapeno peppers, seeded and chopped))
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cloves of garlic (peeled and minced)
• 1 cup of white quinoa (rinsed and drained)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 can corn (rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work))
• 1 can (15 oz. diced tomatoes, with all their juices)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup water or vegetable broth
• 1/4 cup fresh cilantro (chopped – plus more as a garnish)
• 1 ripe avocado
• 1 lime (cut into wedges)
• Pickled vegetables (optional)
• A handful of pumpkin seeds (optional)

Instructions

1. 1

   Press sauté and add the oil to the Instant Pot.

2. 2

   Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 3-4 minutes.

3. 3

   Stir in the garlic and cook for 30 seconds.

4. 4

   Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.

5. 5

   Pour in the liquid, secure the lid, move the steam release valve to the sealing position.

6. 6

   Select Manual/Pressure Cook to cook on high for 1 minute.

7. 7

   When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.

8. 8

   Give it a gentle stir.

9. 9

   To serve: Place the desired amount in a bowl and garnish with fresh cilantro, avocado, and pickled onions or radishes. Serve with wedges of lime.