Pressure Cooker Mexican Quinoa flavored with cumin, coriander, and flavored with beans. This quick and easy one-pot meal is made in the Instant Pot. It is a vegan, gluten-free, and plant-protein packed dinner recipe you can serve on a Tuesday night. Top with avocados, salsa, or pickled vegetables for a delicious bowl of Mexican flavors.
2small bell pepperschopped (or 2 jalapeno peppers, seeded and chopped)
1teaspoonground cumin
½teaspoonground coriander
2clovesof garlicpeeled and minced
1cupof white quinoarinsed and drained
1(15 oz.) can black beans, drained and rinsed
1 cancornrinsed (1 to 1 1/2 cups of fresh or frozen corn would also work)
1can15 oz. diced tomatoes, with all their juices
½teaspoonkosher salt
¼teaspoonblack pepper
1cupwater or vegetable broth
¼cupfresh cilantrochopped – plus more as a garnish
As Garnish (pick & choose):
1ripe avocado
1limecut into wedges
Pickled vegetablesoptional
A handful of pumpkin seedsoptional
Instructions
Press sauté and add the oil to the Instant Pot.
Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 3-4 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.
Pour in the liquid, secure the lid, move the steam release valve to the sealing position.
Select Manual/Pressure Cook to cook on high for 1 minute.
When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
Give it a gentle stir.
To serve: Place the desired amount in a bowl and garnish with fresh cilantro, avocado, and pickled onions or radishes. Serve with wedges of lime.