This is my favorite way to eat quinoa! Easy + vegan + gluten free + ready in 20 minutes! Perfect for dinner, lunch, or meal prep. The best part? You can make this Instant Pot Mexican Quinoa entirely in your Instant Pot.
Tara’s Tips for Perfect Instant Pot Mexican Quinoa
Toppings:
- Corn Salsa
- Guacamole
- Homemade Tomato Salsa
- Roasted Tomatillo Salsa
- Fermented Jalapeño Hot Sauce Recipe
- Chopped cilantro
- Diced avocado!
- Shredded vegan or dairy cheese
Make this into a cheesy casserole:
- After done cooking in Instant Pot, pour into a casserole dish, top with cheese and bake for until cheese is bubbly in a 375 degree oven
Leftovers?
- Great! Send them in the lunch boxes! Or make ahead on the weekend and reheat on a busy weeknight. Perfect for meal prep! Simply portion out, refrigerate in a glass container with lid, microwave until warm, apply toppings when ready to eat.
No fresh tomatoes?
- No problem! Swap one can of diced tomatoes for the fresh tomatoes BUT drain the juice out of the can.
Black beans:
- can be from a can or pre-cooked in your Instant Pot (Easy Instant Pot Black Bean recipe here) but do not use dry beans in place of the cooked beans in this recipe.
Love quinoa? Me too!
Try one of my other favorite quinoa recipes
- Quinoa Tabbouleh Salad Recipe
- Quinoa Stuffed Peppers
- Mediterranean Quinoa Salad Bowl
- Quinoa Vegetable Soup: Instant Pot or Stove-Top
- Quinoa Upma Recipe
- Thai Green Curry Quinoa
- Toasted Quinoa
- Quinoa Crackers
- Pumpkin Quinoa Breakfast Bowl
- Pomegranate Quinoa Salad with Pomegranate Dressing
- Quinoa Sushi Bowls with Tofu
- Instant Pot Indian Turmeric Quinoa
- Quinoa Black Bean Salad with Lime Dressing
- Basic Instant Pot Quinoa
- How To Make Quinoa Cookies
- Spinach Mushroom Quinoa
- Quinoa Black Bean Salad with Lime Dressing
Instant Pot Mexican Quinoa
May 15, 2024
: 4 servings
: Easy
This recipe for Instant Pot Mexican Quinoa is SO EASY! Gluten-free, vegan, oil-free, ready in minutes + healthy!
Ingredients
- 1 cup quinoa, thoroughly rinsed
- 1 cup diced onion
- 3 cloves garlic
- 1-2 diced jalapeños (to taste)
- 1 tsp salt, cumin, oregano, and black pepper
- one can or 1 1/2 cups pre-cooked black beans
- 1 cup diced fresh tomatoes (sub one can of diced tomatoes drained)
- 2 cups water
- 2 cups frozen, canned, or fresh corn
Directions
- Step 1 Set Instant Pot to ‘Sauté’, add onion, sprinkle onion with 1 tsp salt to prevent burning, sauté for 5 minutes, add water in 1 tbsp increments if onions begin to stick.
- Step 2 Add garlic, sauté an additional 1 minute
- Step 3 Add jalapeño and all dry spices, sauté an additional 1 minute. Add a tablespoon of water if the mixture begins to stick.
- Step 4 Press ‘Cancel’ on the Instant Pot, stir in the rinsed quinoa, tomatoes, corn, black beans, and water.
- Step 5 Place the lid on and lock the Instant Pot, Set the valve to ‘Seal’, press ‘Manual’ and set time for 5 minutes
- Step 6 Once timer goes off, allow pressure to release naturally. After 10 minutes, release any remaining steam and open the lid. Your quinoa is ready!
- Step 7 Transfer to a serving bowl, top with salsa, avocado, guacamole, cilantro, or any other Mexican topping you prefer. Place leftovers in an airtight container in the refrigerator for 7 days, reheat and enjoy!
❤Did you make this Instant Pot Mexican Quinoa? Leave a comment below! We love comments ❤
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
Very good! I had it with salsa and guacamole. The only problem I had was that it never came to pressure and then I got a burn notice. At that time, I opened up the InstantPot and it was done! Next time I will use more liquid.
Hi Barbara, I am so glad it worked out! Sometimes the burn notice happens on the Instant Pot when a piece of quinoa gets stuck on the side of the pot. Just something to look out for next time. Thanks for the rating! – Tara