All you need is quinoa, spices and a handful of pantry staples to make this versatile and delicious Instant Pot quinoa taco salad! This recipe is great on its own or as a taco or burrito filling.
I love using my Instant Pot to cook dry beans and soups but sometimes I’m looking for something a little different. My original quinoa taco salad recipe is one of my favorite meals to make on the stove because it’s easy, uses staple ingredients and is very easy to customize.
It’s the perfect recipe to convert into an Instant Pot dish! This pressure cooker version only requires 5 minutes of prep, 1 minute of cook time and is ready in under 30 minutes total.
Quinoa is cooked with a handful of Mexican-style spices and combined with beans and tomatoes in this simple but flavorful base recipe. No chopping or prep cooking required!
Like my Instant Pot quinoa chili, you can enjoy the salad on its own but I think it’s best loaded high with taco toppings like avocado, salsa, and crispy corn chips.
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Ingredients and substitutions
Quinoa: Any variety of dry quinoa will work.
Fire-roasted tomatoes: Because tomatoes are acidic, a lot of Instant Pot recipes stir them in after cooking grains or beans. I did not run into any problems with adding tomatoes directly to the other ingredients when testing this recipe.
Beans: I use black beans or kidney beans but any bean will work. Use canned beans. This recipe does not work with dry beans.
Seasonings: A combination of onion powder, garlic powder, nutritional yeast, chili powder, cumin and salt make the quinoa super flavorful.
Vegetable broth: I use vegetable broth as the base liquid for additional flavor, but water will also work.
- You can use water or vegetable broth. I like to use a reduced sodium vegetable broth and adjust for salt after cooking.
- I like to use diced tomatoes with chiles for extra flavor, but the same amount of regular or fire roasted canned tomatoes will also work.
- It will take about 10 minutes to come to pressure. Once the 1 minute time is up, let the pressure release for 10 minutes.
- This recipe makes five servings, about 1 cup each. Keep refrigerated in a closed container for 4-5 days.
- Quinoa not cooked through? Cook for 1 more minute on high pressure. Do a quick pressure release when the 1 minute is up.
- Taco or burrito filling
- Topped with (vegan or not) cheese, lettuce, sour cream, and salsa
- Served on lettuce as a green salad
Feel free to get creative with toppings. My favorites are cherry tomatoes, jalapeno, fresh corn and pumpkin seeds.
Looking for more easy weeknight dinners?
- One Pot Vegetarian Chili Mac
- Pesto Bowls with Roasted Potatoes and Summer Veggies
- Vegan Sun-dried Tomato Pasta
- Lentil Stuffed Sweet Potatoes
- Quinoa and Black Bean Casserole
Instant Pot Quinoa Taco Salad
- 1 and 1/2 cups dry quinoa
- 1 tablespoon nutritional yeast optional
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 and 1/3 cups water or vegetable broth
- 10 ounce can of diced tomatoes and green chilies with juices
- 15 ounce can of black beans drained
- 1/4 teaspoon salt
- 1 medium bell pepper diced
- 1 cup frozen corn thawed
- 1 medium sliced tomato diced
- 1/4 cup fresh chopped cilantro
- Rinse dry quinoa in a fine sieve or colander. Add to the pressure cooker pot.
- Add the spices: nutritional yeast, cumin, chili powder, onion powder, garlic powder, turmeric. Add the water or vegetable broth, canned tomatoes, black beans and salt.
- Stir all ingredients together. Lock the Instant Pot lid in place. Turn the vent to "sealing". Cook on high pressure for one minute. It will take about 10 minutes to come to pressure. After the 1 minute of cook time is up, allow a natural pressure release. This will take about 10 minutes.
- Remove the lid when the Instant Pot has released pressure. Taste for seasonings, stir in optional add-ins and serve.
- Keep refrigerated in a closed container for 4-5 days. Enjoy warm.
- Nutrition facts are calculated using the base recipe only.