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