Instant Pot Quinoa Burrito Bowls
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
163 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Quinoa Burrito Bowls
Description
Instant Pot Quinoa Burrito Bowls start with sautéing diced red onion and red bell pepper in olive oil until soft, then seasoning with ground cumin to build a warm flavor base. The rinsed quinoa is added along with water, then topped with salsa and drained black beans without stirring to avoid burn errors in the Instant Pot. After sealing the lid, the mixture cooks at high pressure for one minute followed by a 15-minute natural pressure release to fully cook the quinoa and blend flavors.
The resulting quinoa is fluffy and infused with the slight sweetness of sautéed vegetables and the tang of salsa, with the beans adding hearty texture. The bowl can be customized with toppings like avocado, guacamole, cilantro, green onions, shredded lettuce, and lime wedges, making it versatile for different tastes.
Originally updated in April 2024 to increase water for even cooking, the recipe can also be made using the Rice setting on the pressure cooker. Nutrition and serving suggestions refer to four servings without additional toppings. This method enables a hands-off approach to preparing a balanced vegetarian meal.
Nutrition estimates are for one serving without additional toppings.Increased water ensures even quinoa cooking in the Instant Pot.You can cook using the Rice setting for 12 minutes at low pressure as an alternative method.
Ingredients
- 1 teaspoon extra-virgin olive oil
- ½ red onion , diced
- 1 red bell pepper , diced and seeds removed
- ½ teaspoon salt
- 1 teaspoon cumin ground
- 1 cup quinoa , rinsed well
- 1 cup salsa prepared
- 1 ½ cups water
- 1 (15 oz.) can black beans , drained and rinsed
- avocado guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce, optional toppings
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 estimates are for one serving without additional toppings.
- Increased water ensures even quinoa cooking in the Instant Pot.
- You can cook using the Rice setting for 12 minutes at low pressure as an alternative method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 294mg | 12% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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