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Mexican Quinoa

Quinoa is so quick and easy in the Instant Pot. It's really one of my favorite dinners even though I mostly use it when I forgot to plan anything for dinner or I am pressed for time. It makes a nice side dish to Latin American main courses, too. Plain quinoa cooks for two minutes at high pressure for an even faster result. Use 1 cup of water or broth for 3/4 cup quinoa and use a quick release after the cooking time is finished. Adding a few veggies makes it a meal.


 2 Tablespoons bacon fat or other cooking oil

1/2 onion, coarsely chopped

1 sweet pepper, coarsely chopped

1 jalapeno pepper, finely chopped

2 garlic cloves, minced

1/2 teaspoon salt

1 3/4 cup chicken or veggie broth

1 cup quinoa, rinsed

1 15 oz can black beans, rinsed

1 cup fresh tomato, coarsely chopped

1 Tablespoon chili powder

Top with cilantro, queso fresco, lime juice, and avocado, as desired. It's good with fried eggs on top, too.


Press Sauté on your electric pressure cooker. Place Rim-O on the open edge of your pot to protect it. Adjust to Normal for the Instant Pot. When the display reads "HOT" add bacon fat or cooking oil. When it is heated add coarsely chopped onion and sweet pepper, finely chopped jalapeno and garlic, and salt. Stir and sauté for a few minutes.

Turn off pot. Add broth and deglaze if anything is stuck to the bottom of the pot. Add rinsed quinoa, beans, coarsely chopped tomato, and chili powder.

Remove Rim-O and secure lid. Close the pressure valve. Press "Manual" or "Pressure Cook" and set for 2 minutes. When cooking is complete use a quick or controlled release. Open pot when safe. Place Rim-O on open edge, stir, and serve.

Top with cilantro, queso fresco, fresh squeezed lime, hot sauce, and / or avocado.

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