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Instant Pot Spicy Mexican Quinoa

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Instant Pot Spicy Mexican Quinoa
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, minced, or to taste
  • 3 cloves garlic, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 3/4 cup corn kernels
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1 cup dry quinoa
  • 1 cup vegetable broth, or as needed
  • 2 tablespoons chopped cilantro, or to taste
  • 1 lime, juiced
  • 1 avocado, diced
Instructions
1
Turn on the pressure cooker and switch to its sauté mode. Heat some oil in the pot, then add chopped onion, a diced jalapeno pepper, and minced garlic. Cook until the onion is tender, about 2 minutes. Next, add black beans, diced tomatoes, and frozen corn; stir everything together. Add a pinch of salt, some ground cumin, smoked paprika, chili powder, and black pepper to taste. Mix in cooked quinoa until it's evenly distributed. Pour in the broth and stir again.
2
Close the lid, make sure it's securely locked, and set the valve to the sealing position. According to the manufacturer's instructions, select high pressure and set a timer for 1 minute. Allow about 10 to 15 minutes for the pressure to build up.
3
To release the pressure, use the natural-release method as specified by the manufacturer. This can take anywhere from 10 to 40 minutes, depending on the pressure cooker's instructions.
4
Once the pressure has been released, open the pot and use a fork to fluff up the quinoa. Add some chopped cilantro and squeeze in some fresh lime juice. Finally, stir in diced avocado to complete the dish