INSTANT POT® MEXICAN QUINOA

Instant Pot® Mexican Quinoa image

Provided by Misty Noelle

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, minced, or to taste
3 cloves garlic, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
¾ cup corn kernels
¾ teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
⅛ teaspoon black pepper
1 cup dry quinoa
1 cup vegetable broth, or as needed
2 tablespoons chopped cilantro, or to taste
1 lime, juiced
1 avocado, diced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g

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