Description
This Instant Pot Mexican Quinoa is an easy “dump and go” recipe. Simply add the ingredients to your pressure cooker, turn it on, and dinner is ready in minutes!
Ingredients
Units
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- 1 cup quinoa, rinsed
- 1 15oz can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 1/2 cups water
- Salt to taste
- Optional toppings: Tortilla chips, fresh cilantro, avocado
Instructions
- Add the quinoa, black beans, corn, salsa, cumin, smoked paprika, chili powder, and water to the Instant Pot.
- Stir until combined.
- Secure the lid and ensure the valve is in the “sealed” position.
- Set the Instant Pot to “Manual” and pressure cook for 3 minutes.
- Let the pressure naturally release (it should take about 10 minutes) then remove the lid and fluff with a fork.
- Add salt to taste.