ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
CuisineNorth AmericanMexicanHigh-FiberLow-FatLow-SugarHigh-ProteinOne-Pot or PanMeal PrepWeeknightSidesLunchDinnerUnder 30 MinutesEasyVegetarianHealthyGluten-FreeDairy-Free

Instant Pot Mexican Quinoa

Sachi Agrawal
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Pot Mexican Quinoa

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Pot Mexican Quinoa

Ingredients

for 4 servings

  • 1 cup quinoa (170 g), soaked overnight
  • ½ cup black beans (70 g)
  • ¼ cup sweet corn (35 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 green chiles
  • ¼ medium onion, chopped
  • ½ green bell pepper, chopped
  • ⅔ tomato
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder, roasted
  • 1 tablespoon whole cumin seeds
  • ½ lemon, juiced
  • fresh cilantro
  • 2 cups water (480 mL)

Nutrition Info

  • Calories 208
  • Fat 4g
  • Carbs 36g
  • Fiber 5g
  • Sugar 2g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
  2. Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
  3. Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
  4. Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
  5. Add the water and, after setting the Instant Pot to ‘quinoa’ mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
  6. Serve warm.
  7. Your favorite recipes are just a click away. Download the Tasty app to save and organize your favorites.

Related Recipes