Quinoa is combined with a handful of spices and pantry staples in this easy but flavorful Instant Pot recipe. Enjoy on its own or in tacos, burritos or on greens.
Prep Time5 minutesmins
Cook Time1 minutemin
Time to come to pressure and release pressure20 minutesmins
10ouncecan of diced tomatoes and green chilieswith juices
15ouncecan of black beansdrained
¼teaspoonsalt
Add-ins
1mediumbell pepperdiced
1cupfrozen cornthawed
1mediumsliced tomatodiced
¼cupfresh 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.