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Instant Pot Mexican Quinoa

Community Member
June 24, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Pot Mexican Quinoa

Ingredients

for 4 servings

  • 1 cup quinoa (170 g), soaked overnight
  • ½ cup black beans (70 g)
  • ¼ cup sweet corn (35 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 green chiles
  • ¼ medium onion, chopped
  • ½ green bell pepper, chopped
  • tomato
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder, roasted
  • 1 tablespoon whole cumin seeds
  • ½ lemon, juiced
  • fresh cilantro
  • 2 cups water (480 mL)

Nutrition Info

  • Calories 243
  • Fat 6g
  • Carbs 39g
  • Fiber 6g
  • Sugar 3g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
  2. Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
  3. Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
  4. Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
  5. Add the water and, after setting the Instant Pot to ‘quinoa’ mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
  6. Serve warm.

Ingredients

for 4 servings

  • 1 cup quinoa (170 g), soaked overnight
  • ½ cup black beans (70 g)
  • ¼ cup sweet corn (35 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 green chiles
  • ¼ medium onion, chopped
  • ½ green bell pepper, chopped
  • tomato
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder, roasted
  • 1 tablespoon whole cumin seeds
  • ½ lemon, juiced
  • fresh cilantro
  • 2 cups water (480 mL)

Nutrition Info

  • Calories 243
  • Fat 6g
  • Carbs 39g
  • Fiber 6g
  • Sugar 3g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
  2. Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
  3. Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
  4. Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
  5. Add the water and, after setting the Instant Pot to ‘quinoa’ mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
  6. Serve warm.

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