Description
A quick and flavorful Instant Pot Mexican Quinoa recipe featuring protein-rich black beans, sweet corn, and a blend of smoky spices, perfect for a nutritious and satisfying meal in under 20 minutes.
Ingredients
Scale
Main 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: Add all ingredients—quinoa, black beans, corn, salsa, smoked paprika, cumin, chili powder, vegetable broth or water, and salt—into the Instant Pot.
- Mix Ingredients: Stir everything together to combine the flavors evenly before cooking.
- Seal Instant Pot: Close the Instant Pot lid securely and set the valve to the “Sealing” position to prepare for pressure cooking.
- Pressure Cook: Select the “Manual” or “Pressure Cook” function on high pressure and set the timer for 3 minutes.
- Natural Release Pressure: When cooking is complete, allow the pressure to naturally release for 10 minutes, then carefully open the valve to release any remaining pressure.
- Serve: Open the lid, stir the quinoa mixture gently to fluff, and serve. Garnish with optional toppings like diced avocado, fresh cilantro, or lime wedges for enhanced flavor.
Notes
- Rinsing quinoa removes its natural bitterness and improves texture.
- Use vegetable broth for more flavorful quinoa; water works well too.
- Feel free to adjust spices and salsa heat according to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Optional toppings such as avocado, cilantro, and lime add freshness and extra nutrients.
