It’s been a while since I’ve posted an Instant Pot recipe. I still use my multi-use appliance multiple times each week – it’s such a time saver! Since I know it has a learning curve to it, I wanted to show just how easy it is to make a one-pot meal in it. This Instant Pot Mexican Quinoa recipe is just that: an easy Instant Pot recipe that is plant-based, versatile and almost fail proof. Whether you’re new to the appliance, or a seasoned user, this meal comes in handy for busy nights or anytime when you don’t feel like cooking or dirtying up many dishes. Let’s take a look:
Instant Pot Mexican Quinoa Recipe
Mexican quinoa is honestly such a genius dish. I mean, the opportunities are endless! Serve it alongside some taquitos or enchiladas. Make it the base for a bowl, and top it with salsa and guacamole. Or saute some ground turkey or beef and mix it in for a filling paleo meal. Cooking quinoa in the Instant Pot is easy and
How to cook quinoa in the Instant Pot
Cooking quinoa in the Instant Pot is quick and easy if you follow the directions. What I love about preparing this dish is that the pressure cooker has a saute function within, allowing you to make the whole recipe in just one dish. I don’t know about you, but I really don’t enjoy having extra or unnecessary dishes to clean! This is a straightforward recipe for simply cooking quinoa in the Instant Pot if you want extras. I always meal prep a batch of quinoa to have on hand; I use it in place of rice, add it to burgers and meatballs, and make bowls out of it, too.
Should you soak quinoa?
While many suggest soaking other grains, if you don’t have the time, if nothing else, rinse quinoa prior to cooking. By rinsing quinoa, you will remove the bitter saponin – a natural bitter coating. Ideally you will soak the quinoa for a minimum of 6 hours, but no more than 24. Soaking quinoa will also help remove the phytic acid, which is found in all grains, seeds, nuts and legumes. Phytic acid can cause digestive distress, so by removing it, it makes the quinoa easier on the stomach.
Which is better – black, red or white quinoa?
I’ve honestly often wondered this myself. I somehow lean towards the white version, only for the aesthetic simplicity of it. But red can have a beautiful hue to it, as well. That said, I did some searching an it turns out that thekitchn has some slightly conflicting advice. Experts at Bob’s Red Mill suggests that there are no differences at all, while whole grain expert Maria Speck‘s experience is that cooking times vary slightly (black quinoa may take 5 more minutes) and is the crunchiest. Her experience is that white has the least crunch.
What to serve with Mexican Quinoa?
This recipe alone could make a delicious lunch with a giant dollop of guacamole on it. Add some cheese if you aren’t dairy free to the guacamole, and maybe even some sour cream for a filling, meat-free dish. If you can’t do dairy, add a nice green salad to the side, top the quinoa with diced avocado, and enjoy this as is. Otherwise, here are some ideas to round out a full easy Mexican dinner:
- Serve this alongside this tasty Chicken Sweet Potato Casserole for an easy make ahead meal that has options for everyone. I personally like this option since I am mostly plant based; the Mexican Quinoa satisfies me, and my other family members can enjoy both dishes.
- These tasty Baked Taquitos would be a delicious addition alongside of this Mexican dish. Set your Instant Pot up to cook the quinoa while you prep the taquitos. Then enjoy them together with a margarita (or whatever your drink of choice is) along side of it.
- Doing a full on meatless meal? Then don’t forget this One Pot Taco Pasta as an addition. This recipe for guacamole would be a wonderful addition, too!
- Make some of this Mexican Chicken, get some corn tortillas and toppings, and you’ve got an easy family-friendly meal.
- I mention guacamole and also diced avocado, first off since I’m a big fan, but also because I’m a believer in eating healthy fats which this can add.
- Pretty sure no one would complain about a sheet pan of loaded nachos served alongside this!
- Add some shredded chicken or cooked ground beef to this one pot Mexican dish for an all-in-one meal.
An Instant Pot Mexican Recipe that combines quinoa, black beans, corn, tomatoes and more into a delicious, plant-powered meal.
- 1 tbsp olive oil
- 1/2 onion , diced
- 2 cloves garlic , chopped
- 1 can black beans , rinsed and drained
- 1 can fire roasted diced tomatoes , undrained
- 1 cup corn (frozen or canned - drained if canned)
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup quinoa (see notes)
- 1 1/4 cups vegetable or chicken broth
- 2 tbsp cilantro chopped
Add oil, onion and garlic to the pressure cooker and press the Saute button. Cook for 1-2 minutes stirring frequently, or until onion begins to soften. Hit "Cancel" and add black beans, tomatoes, corn, spices, quinoa and broth; mix to combine.
Seal lid and set valve to sealing position. Select manual on high for 3 minutes (it will take time to bring to pressure).
Once cook time is up, let sit for 20 minutes to allow the pressure to come down. Turn valve to let remaining air out. If there is too much, allow it to sit 5 minutes before trying again. Remove lid and fluff. Fold in quinoa and add optional diced cooked chicken and/or avocado.
Quinoa is ideally soaked for a minimum of 6 hours. If you don't have time to soak it, be sure to rinse it 3-4 times to remove saponins.
Do you have any Instant Pot Mexican Recipes that you can share with us? I’d love to hear about them in the comments below!
And in the meantime, here are some other Instant Pot recipes that you may enjoy: