Instant Pot Mexican Quinoa
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon minced garlic
- salt/pepper to taste
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans drained and rinsed
- 2 tablespoons chopped cilantro
- 1/2 yellow onion diced
- 1 tablespoon olive oil (or avocado oil)
- 2 large jalapeã±os diced, stem and seeds removed
- 1 cup dry white quinoa
- 1 cup chicken or veggie broth
- 1 (10 ounce) canâ tomatoes and green chilis liquid drained (i like rotel)
- 1/2 lime's worth of lime juice
- Carbohydrate 18.7981954175412 g
- Cholesterol 0 mg
- Fat 0.497024638226813 g
- Fiber 6.20819970462012 g
- Protein 6.26788022740662 g
- Saturated Fat 0.113755090397668 g
- Serving Size 1 1 serving (142g)
- Sodium 279.108229019407 mg
- Sugar 12.5899957129211 g
- Trans Fat 0.107055533722261 g
- Calories 101 calories
Hit the Sauté button on your Instant Pot (affiliate link!). When the display says Hot, add oil to the insert. Add jalapeños and onion to the IP and cook until onions are almost completely translucent, about 3-4 minutes, stirring frequently. Add garlic and stir continuously for about 30 seconds. Hit the cancel button on the IP to turn off the heat. Add quinoa, broth, tomatoes, chili powder and cumin to the IP. Stir to cover all the quinoa. Place the IP lid on, and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook for 1 minute. When it's done pressure cooking, let the pressure naturally release for 10 minutes, then open the steam valve to release pressure. Carefully remove the lid once the pressure is fully released and the pin has dropped. Add beans, lime juice, cilantro, 1/4 teaspoon salt, and stir to combine. Place the lid back on the Instant Pot for about 2 minutes to heat the beans (IP should be on Keep Warm setting). Serve as side dish and top with avocado, more cilantro or hot sauce.
