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+ servings
Instant Pot Mexican Quinoa
Prep Time
10 mins
Cook Time
15 mins
Pressure release time
20 mins

An Instant Pot Mexican Recipe that combines quinoa, black beans, corn, tomatoes and more into a delicious, plant-powered meal.

Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Instant Pot, vegetarian
Servings: 6
Calories: 235 kcal
  • 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
  1. 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.

  2. Seal lid and set valve to sealing position. Select manual on high for 3 minutes (it will take time to bring to pressure).

  3. 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.

Recipe Notes

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. 

Nutrition Facts
Instant Pot Mexican Quinoa
Amount Per Serving
Calories 235 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 320mg14%
Potassium 425mg12%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 3g3%
Protein 10g20%
Vitamin A 400IU8%
Vitamin C 4mg5%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.