10ouncecan of diced tomatoes and green chilieswith juices
15ouncecan of black beansdrained
¼cupfresh 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.