Mexican Quinoa in 10 min (Instant Pot version)

Whether you like quinoa or not, if you like Mexican food, you will definitely love this. It’s healthy, packed with proteins, tastes delicious and only requires a 10 min prep time. What else could be better that that? I love meals that require minimal prep time, yet tastes delicious. Meals taste even sweeter when it allows me to spend more quality time with my sweet babies.

⁃ Olive oil – 2 tablespoon
⁃ Red or white onion – 1 medium; chopped
⁃ 3-4 garlic cloves chopped
⁃ Tomato sauce – 15 oz. can
⁃ Frozen corn – 1 cup
⁃ Black beans – 15 oz can
⁃ Cumin powder – 1/2 tsp
⁃ Red chili powder – 1/2 tsp
⁃ Salt – 3/4 tsp
⁃ Black pepper – 1/2 tsp
⁃ Quinoa – 1 cup, uncooked
⁃ Water or vegetable broth – 1.25 cups
⁃ 1/2 – 1 avocado, diced
⁃ Cilantro to garnish
⁃ 1-2 tsp lemon juice (optional)
– 1 tbsp sour cream (optional)


  1. Press saute button on instant pot. Once it’s hot, add olive oil, garlic and chopped onion. Saute for 2 min.
  2. Add black beans, frozen corn, quinoa, vegetable broth (or water), tomato sauce, cumin powder, red chilli powder, salt and black pepper. Mix well. Close the lid and pressure cook on “High Pressure” for 1 min.
  3. Let pressure release naturally. Use fork to fluff the quinoa. Add cilantro and lime juice (if desired). Add in diced avocado. If desired can top with sour cream.

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