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!


 

Print Recipe
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.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 2 minutes
Passive Time 10 minutes
Servings
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)
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 2 minutes
Passive Time 10 minutes
Servings
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
  1. Turn the IP to saute until the display reads HOT
  2. Once the display says HOT, add in the EVOO and the diced jalapeno. The jalapeno will become fragrant in a minute or two.
  3. Add the frozen corn, black beans, fire roasted diced tomatoes, quinoa, stock and all the seasonings. Mix thoroughly
  4. 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
  5. Garnish with the chopped avocado, lemon juice and sour cream