Instant Pot Mexican Quinoa
User Reviews
5
-
Prep Time
8 mins
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Cook Time
5 mins
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Total Time
13 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
Instant Pot Mexican Quinoa
Description
Instant Pot Mexican Quinoa begins by sautéing diced red pepper and onion in olive oil inside the pressure cooker until softened. After canceling the sauté, rinsed quinoa and black beans along with salsa, sweetcorn, pickled jalapeños, Mexican seasoning, salt, and pepper are added. The mixture is cooked under high pressure for one minute, followed by a natural pressure release to allow the quinoa to cook evenly without becoming mushy.
This cooking method yields fluffy quinoa surrounded by tender, savory vegetables and beans, infused with the spicy tang from jalapeños and the complexity of Mexican seasoning blends. The salsa adds moisture and a tomato-based undertone throughout the dish. The overall texture is light with pleasant contrasts from the beans and corn.
The dish can be served as a main or side, suitable for vegetarians and those seeking a filling plant-based meal. Adjusting the jalapeño amount customizes the heat level to preference. This recipe relies on the quick, convenient, and consistent pressure cooking capabilities of the Instant Pot.
Ingredients
Kitchen Gadgets:
- Instant Pot
Instant Pot Mexican Quinoa Recipe Ingredients:
- 1 Cup quinoa
- 1.50 Cups vegetable stock
- 1 Tsp extra virgin olive oil
- ½ red pepper
- 1 onion small, white
- 400 g black bean canned
- 200 g salsa
- 150 g sweetcorn frozen
- 1 Tbsp jalapeños pickled
- 2 Tbsp Mexican seasoning
- salt
- black pepper
Instructions
- Dice your red pepper and peel and dice your onion. Load into the instant pot with extra virgin olive oil and cook for about 4 minutes or until the onion has started to soften. Then cancel sauté.
- Rinse and drain your black beans and rinse your quinoa.
- Load everything into the instant pot, stir and place the lid on your instant pot.
- Cook for 1 minute on manual/pressure cook then allow for 12 minutes natural pressure release before manually releasing pressure.
- When its finished remove the lid and fluff up your quinoa with a fork.
- Serve and enjoy!
Notes
- Rinsing and draining canned black beans prevents excess moisture and mushy quinoa.
- Adjust the jalapeño quantity to control spiciness; thinly slice for easier mixing.
- Use fresh rinsed quinoa for best texture and to reduce bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1137mg | 47% |
| Potassium | 936mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 27mg | 30% |
| Calcium | 194mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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