Instant Pot Mexican Quinoa

Name: Instant Pot Mexican Quinoa
Total time: 40
Yield: 4
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; 0.75 cup corn kernels; 0.75 teaspoon salt, or to taste; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon chili powder; 0.125 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

Recipe by Misty Noelle from allrecipes.com

Dinner,Side Dish 40 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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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
•

0.75 cup corn kernels
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0.75 teaspoon salt, or to taste
•

0.5 teaspoon ground cumin

•

0.5 teaspoon smoked paprika
•

0.25 teaspoon chili powder
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0.125 teaspoon black pepper
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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

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.