Do you have only 30 minutes to put dinner on the table? Then try this Instant Pot Mexican Quinoa!
One pot, vegan, gluten-free and it gets done in 30 minutes or less! Perfect for those busy nights!
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!
Last week I was in Salt Lake City to attend a blogging conference. I really enjoyed it! The thing is that blogging can get really lonely, the human interaction is minimal plus not many people understand the work that goes behind it.
So it was great to be among like minded people who get what you do and in general it was just nice to catch up with my virtual blogging friends.
I shared a lot from the conference on my Instagram stories, so if you want to keep up with what goes in my kitchen and life beyond blogging, don’t forget to follow me on Instagram.
The first thing I did after coming back was to go grocery shopping and then make this Mexican Quinoa. This is one of my favorite things to make in the Instant Pot!
This Instant Pot Mexican Quinoa
✓ is one pot meal
✓ gets done in 30 minutes or less!
✓ is vegan and gluten-free
✓ flavored with cumin, smoked paprika and chili powder
✓ leftovers makes great lunch and also perfect for lunch-box
I love easy meals and I am sure you love them too. You guys have been loving the Thai Peanut Noodles that I shared on the blog recently and so I thought of sharing more easy dinner recipes with you guys.
When it comes to easy dinner, I always go back to my trusted Instant Pot. It never disappoints me!
How to Make Mexican Quinoa
To make this mexican quinoa is really easy. The prep work is minimal and the result is so good. I really love recipes which require less prep work, I am not a fan of chopping and peeling.
All you have to do is to saute the onion, garlic and jalapeno in little oil and then add the tomato, beans, corn and quinoa along with the spices to the pot.
Add water and let it cook on high pressure. Finish off with cilantro and lime juice! I also like to add some diced avocados before serving.
- I have used fire roasted crushed tomatoes here, you may use plain crushed tomatoes too.
- De-seed the jalapeño to make the dish less hot.
- Adjust spices levels to taste. Add more of the chili powder if you like it hot.
- I added 1.25 cups water to this recipe and it results in a softer quinoa (more like rice as you can see in pictures). If you want quinoa seeds to be more separated and be more like the way it looks in salads, use 1 cup water.
- Some of the newer Instant Pot models get the BURN message frequently. If you face similar problems with your IP, add the crushed tomatoes at the end (on top of everything) and DO NOT stir after adding the tomatoes. Close the pot and cook as usual.
Hope you guys like easy one pot Mexican Quinoa recipe. It’s healthy, flavorful and the best part is that it is so easy to put together!
Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until onion is softened.
Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot.
Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes.
Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
Add the quinoa and toss until well combined.
Add water or vegetable broth and mix.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.
Let the pressure release naturally.
Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!
If you’ve tried this Instant Pot Mexican Quinoa then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen!
Instant Pot Mexican Quinoa
- 1 tablespoon olive oil
- 1 small red onion chopped
- 3 garlic cloves chopped
- 1 jalapeno chopped, de-seed for less heat
- 14.5 oz can fire roasted tomatoes
- 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
- 15 oz can black beans drained and rinsed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 1 cup quinoa uncooked, 180 grams, rinsed well, I usually rinse quinoa for 1-2 minutes
- 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
- 2-3 tablespoons chopped cilantro
- 1 lime juice of 1 lime
- 1 avocado diced
- Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
- Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
- Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
- Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
- Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
- Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!
198 thoughts on “Instant Pot Mexican Quinoa”
Has anyone tried freezing leftovers from this recipe? I’ve never tried freezing quinoa before. I’m trying to cook some meals to freeze before I have surgery. Thank you!
Hi Manali, my quinoa didn’t cook as per the recipe, I usually cook quinoa separately but thought of following your recipe and it didn’t work. 🙁
Hi Yashita, I am not sure what happened. The natural pressure release takes lot of time and that’s more than enough for the quinoa to cook. I make this recipe often and never had a problem.
My comment was supposed to read dry beans, not black beans!
How does it change things to use black beans? We’re brand new to the instant pot world. I’d think cook beans first in instant pot then follow the recipe you’ve provided? Thanks!
you mean raw beans? yes in that case you will have to cook them first separately and then use them in this recipe. I have used canned beans here which are already cooked so I could use them directly in this recipe.
Yes, sorry! Realized too late that I put black instead of dry! Thanks!
I have been using this recipe for a few years now! I keep coming back to it to where it’s become a family favorite!!!
so glad to hear that Joy! 🙂
Could this recipe be doubled, or even tripled? I’m looking at making a big batch for a potluck. Thanks!
maybe I have never tried actually? Please let me know if you give it a shot. If it’s a newer model of IP, I would probably add little more water.
Absolutely no need to soak the frozen corn. It is about to get pressure cooked. 🤪
This recipe is amazing! We have started doing this very frequently 🙂