- 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
- 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.
- 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.
- 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
recipepes.com
nstant pot® mexican quinoa, recipe
PT15M
PT1H
5
455 calories
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