Servings
Font
Back
Instant Pot Quinoa Burrito Bowls
4.9 from 375 votes

Instant Pot Quinoa Burrito Bowls

This recipe makes quinoa burrito bowls by cooking quinoa with sautéed red onion and red bell pepper in an Instant Pot, using a flavorful base of cumin and salsa. Black beans are added without stirring before pressure cooking. The finished dish is fluffy quinoa mixed with vegetables and beans, offering a hearty, protein-rich meal that can be topped with avocado, guacamole, cilantro, and other fresh garnishes. It’s a practical one-pot recipe for a nutritious and filling bowl.

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

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

    Cup of Yum
  1. 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.
  2. 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."
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 163

% 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.