Instant Pot Quinoa Burrito Bowls

Name: Instant Pot Quinoa Burrito Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 teaspoon extra-virgin olive oil; ½ red onion; 1 red bell pepper; ½ teaspoon salt; 1 teaspoon ground cumin; 1 cup quinoa; 1 cup prepared salsa; 1 ½ cups water; 1 (15 oz.) can black beans; Optional toppings: avocado

User Reviews

4.9

375 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
163 kcal
Course
Main Course
Cuisine
Mexican

Instant Pot Quinoa Burrito Bowls

Dana Benson

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Quinoa Burrito Bowls are an easy weeknight meal made in your Instant Pot. Customize them with any toppings you love!

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Ingredients

Servings

1 teaspoon extra-virgin olive oil
½ red onion , diced
1 red bell pepper , diced and seeds removed
½ teaspoon salt
1 teaspoon ground cumin
1 cup quinoa , rinsed well
1 cup prepared salsa
1 ½ cups water
1 (15 oz.) can black beans , drained and rinsed
Optional toppings: avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce

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Instructions

Heat the oil in the bottom of the Instant Pot, using the "Saute" setting. Saute the onions and peppers until start to soften, about 5 minutes, then add in cumin and stir for another minute. Press the Off/Cancel button right away.
Add in the quinoa and water and stir well, making sure to scrape the bottom of the pot with a wooden spoon, to make sure nothing is stuck to the bottom. (This will prevent a burn error later.) Add the salsa and beans on top without stirring again. Secure the lid and move the steam release valve to "Sealing."
Press the Manual or Pressure Cook button and cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes when the cooking cycle is complete, to let the quinoa finish cooking, without burning to the bottom of the pot. When the screen reads L0:15, move the steam release valve to Venting to release any remaining pressure.
When the floating valve in the lid has dropped, it's safe to remove the lid. Fluff the quinoa with a fork, then serve warm with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!

Notes

Nutrition information is for 1 of 4 servings, without any additional toppings. This information is just an estimate and not a guarantee.
Update Note: This recipe was updated in April 2024. The only change was increasing the water by a 1/2 cup to make sure the quinoa cooks evenly. You can also cook this by using the Rice setting on your pressure cooker, which cooks for 12 minutes at low pressure.

Nutrition Information

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Calories 163kcal (8%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 2g (3%) Sodium 294mg (12%) Potassium 268mg (8%) Fiber 3g (12%) Vitamin C 1mg (1%) Calcium 28mg (3%) Iron 2.3mg (13%)