nstant pot® mexican quinoa

nstant pot® mexican quinoa
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, minced, or to taste
  • 3 cloves garlic, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 3/4 cup corn kernels
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1 cup dry quinoa
  • 1 cup vegetable broth, or as needed
  • 2 tablespoons chopped cilantro, or to taste
  • 1 lime, juiced
  • 1 avocado, diced


  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
  2. Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

10/12/2019
nstant pot® mexican quinoa, recipe PT15M PT1H 5 455 calories

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