Have you ever found a recipe that is quick, delicious and nutritious? It's generally very hard to hit that trifecta but the Instant Pot Mexican Style Quinoa ranks highly on each standard and altogether is a total keeper. This recipe has 2 minutes of active cooking time, about 5-10 minutes of rest time depending on how you like your quinoa (soft or a little firmer) and uses pantry staples that you're likely to have on hand at any given time.

I used my Instant Pot Duo-60 7-in-1 to make this and it remains my favorite IP (I own 4 now) and the one that I use the most. The recipe for this amazing meal is right after the jump.

Thanks for trying the recipe and hope you're having a wonderful holiday season!


Instant Pot Mexican Style Quinoa

Quick, delicious and nutritious, this recipe for a Mexican-style quinoa made in the Instant Pot a total winner and a repeat guest at your dinner table.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Main Dish
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 whole Jalapeno (diced)
  • 2 tbsp EVOO
  • 1 can Black Beans (drained)
  • 1 cup Frozen Corn
  • 1 can Fire Roasted Diced Tomatoes
  • 1 cup Quinoa
  • 1 cup Chicken/Vegetable Stock
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Red chilli powder
  • 1 whole Avocade (for garnish)
  • 1/4 cup Sour cream (for garnish)
  • 1 whole Lemon (quartered)

Instructions
 

  • Turn the IP to saute until the display reads HOT
  • Once the display says HOT, add in the EVOO and the diced jalapeno. The jalapeno will become fragrant in a minute or two.
  • Add the frozen corn, black beans, fire roasted diced tomatoes, quinoa, stock and all the seasonings. Mix thoroughly
  • Place the lid on the IP making sure the knob is turned to SEALING. Set the pot on Manual for 2 minutes. Let NPR for 5-10 minutes depending on how firm you like your quinoa- closer to 5 minutes if you like it firm and closer to 10 if you like it soft
  • Garnish with the chopped avocado, lemon juice and sour cream