Instant Pot Mexican-Inspired Quinoa

By the Gracious Vegan

You can find lots of recipes for one-pot Mexican quinoa. But this one skips the oil and uses the Instant Pot! The result is a fluffy quinoa dish bursting with flavors and colors. It’s fun to put toppings on the table and let everyone build their own masterpiece!

See stovetop directions at bottom.

Makes about 6.5 cups (5 servings)

Add all the ingredients to the Instant Pot and stir gently (see note for tomatoes – add them last on top). Lock the lid. Set the knob to “Sealing.” Use the “Pressure Cook,” “Manual,” or “High” mode and program for 2 minutes. Use a 10-minute Natural Release, then vent the steam and remove the Instant Pot lid. 

• 1 cup quinoa, uncooked *

• 1 cup water or vegetable broth 

• 1 small onion (red, yellow, or white), chopped

• 1 jalapeno, chopped (de-seeded for less heat)

• 3 garlic cloves, chopped

• One 15-ounce can black beans, drained and rinsed

• 3/4 cup corn kernels

• 1/2 teaspoon salt or to taste

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon red chili flakes or to taste

• Freshly ground black pepper to taste

• (add the tomatoes last, on top, after you stir the other ingredients) One 14.5-ounce can diced tomatoes (fire-roasted preferred)

Open the pot, fluff the mixture with a fork. Add the following ingredients and stir gently.

• 2-3 tablespoons chopped cilantro

• Juice of 1 lime

Serve immediately. Top with any or all of the following.

• Diced avocado or guacamole

• Salsa

• Vegan crema

• Shredded lettuce or cabbage

• Fresh chopped onions or pickled onions

• Pickled or fresh jalapeño slices

* Note: Program your Instant Pot for 3 minutes if you are using red quinoa. 

Stovetop directions

1. Water-aauté the aromatics: In a large saucepan or deep skillet with a lid, water-sauté the onion, garlic, and jalapeño until the onion is tender and translucent, 8-10 minutes.

2. Add ingredients (except lime juice and cilantro): stir in the quinoa, water or broth, black beans, corn, salt, cumin, smoked paprika, chili flakes, black pepper, and diced tomatoes.

3. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the quinoa is cooked and the liquid is mostly absorbed. (Check around the 18-minute mark to avoid overcooking. If needed, add a splash more water.)

4. Rest and fluff: Remove from heat and let sit, covered, for 5 minutes. Then fluff the mixture gently with a fork.

5. Finish and serve:
   Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.

Timing: Under 30 minutes (Instant Pot)

Nutrition: per serving: 229 calories, 3g fat, 0g sat. fat, 42g carb., 123mg sodium, 7g fiber, 10g protein

Gluten-free