All you need is quinoa, spices and a handful of pantry staples to make this versatile and delicious Instant Pot quinoa salad! This recipe is great on its own or as a taco or burrito filling.
Recipe features
- diet-friendly: vegetarian, vegan, gluten-free and soy-free
- ready in under 30 minutes: Only requires 5 minutes of prep and 1 minute cook time
- flavored with Mexican-style spices
- perfect in burritos, tacos or on lettuce as a true taco salad
- no chopping or prep cooking required
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.
Instructions
This recipe is truly as easy as dump, stir and cook. Just add the ingredients to the Instant Pot, stir them together and pressure cook for 1 minute.
It will take about 10 minutes to come to pressure. Once the 1 minute time is up, let the pressure release for 10 minutes.
Allow the pressure to release naturally then remove the lid. Taste for seasonings and stir in optional add-ins.
Recipe FAQ and expert tips
- All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. This recipe can be doubled if it is made in a 6 qt or 8 qt pot.
- 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.
- Taco seasoning: You can omit the written seasoning and use 2 tablespoons of homemade taco seasoning instead. A storebought taco seasoning packet also works.
- Toppings and add-ins: Feel free to get creative with toppings. My favorites are cherry tomatoes, jalapeno, fresh corn and pumpkin seeds.
Yes. Use an equal amount of vegetable broth for more flavor. I like to use a reduced-sodium vegetable broth and adjust for salt after cooking.
Keep refrigerated in a closed container for 4-5 days. Reheat in the microwave in about 2 minutes or reheat on the stove over medium heat until warmed through.
Cook for 1 more minute on high pressure. Do a quick pressure release when the 1 minute is up.
Yes! Check out this southwest quinoa salad for a stovetop version.
Serving ideas
As much as I love a bowl of quinoa taco salad on its own, I think it's even better when served in different ways. Mixing up the ways you serve this filling is an easy way to make leftovers more interesting!
- Wrap up in tortillas to make a taco or burrito filling
- Topped with cheese, lettuce, sour cream, and salsa
- Served on lettuce as a green salad
- Combine with vegetable broth with tortillas chips to make tortilla soup
- Use as a filling in stuffed peppers
More instant pot favorites
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Instant Pot Quinoa Taco Salad
Ingredients
Base Recipe
- 1 and ½ cups dry quinoa
- 1 tablespoon nutritional yeast optional
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- 1 and ⅓ cups water or vegetable broth
- 10 ounce can of diced tomatoes and green chilies with juices
- 15 ounce can of black beans drained
- ¼ teaspoon salt
Add-ins
- 1 medium bell pepper diced
- 1 cup frozen corn thawed
- 1 medium sliced tomato diced
- ¼ cup fresh chopped cilantro
Instructions
- 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.
Video
Notes
- Keep refrigerated in a closed container for 4-5 days. Enjoy warm.
- Nutrition facts are calculated using the base recipe only.
Audrey
If I add a pound of ground meat, do I need to add any more liquid?
Cassidy Reeser
I've never cooked with meat in my Instant Pot but I don't think you need to add any more liquid.
Hallie
Great recipe! I ended up adding Trader Joe's chili lime seasoning, some taco seasoning, and a jalapeño to the pot to up the flavor. This is perfect over romaine lettuce for a quick and easy lunch!
Cassidy Reeser
Thanks for the review! I love that chili lime seasoning on this too 🙂