Instant Pot Mexican Quinoa. How to make a delicious fast Mexican quinoa that is vegan, vegetarian, gluten free and perfect for a healthy instant pot lunch or dinner. This instant pot Mexican quinoa is similar to a rice casserole and is loaded with sweetcorn, black beans, salsa and wholegrain quinoa.
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Instant Pot Mexican Quinoa
After showing you how to make quinoa in the instant pot and transforming the quinoa into an instant pot quinoa salad, my next thought was a Mexican one pot dish.
What if you could load up your favourite Mexican add ins and make a yummy quinoa dish that is vegan and gluten free?
What if you could use your favourite pantry staples and transform your quinoa into something filling and special?
Well that is exactly what I did when I made Instant Pot Mexican Quinoa.
If you are new visiting Recipe This, then here are a few other Mexican treats we have cooked before with our kitchen gadgets:
- Instant Pot Mexican Chicken Casserole
- Instant Pot Air Fryer Mexican Street Corn
- Instant Pot Mexican Black Beans & Rice
I have loved Mexican food since I was 18 as with no Mexican restaurants anywhere near where I lived, I had a late introduction to the delicious spicy cuisine.
It was my mum that introduced me to Mexican food with a Mexican lasagne.
She was hosting a dinner party for some of her friends and made extra for me. She dropped off beef nachos and a lasagne and we tucked in.
Dominic and I had only been living together a couple of weeks and I was grateful of a homecooked meal being delivered.
I loved it and was hungry for more and more Mexican food and whenever the chance came, I was there.
But Dominic, who hates spicy food was far from impressed and that is why making a one pot of Mexican quinoa in the instant pot works well for me, because I can make some for me and the kids easily, while making something else for Dominic.
If you want something that you can feed just for you, can meal prep for a few lunches or just want an easy lunch or dinner, then this is it.
What Is Mexican Quinoa?
Mexican quinoa is a bit like a Mexican casserole or stew. But instead of rice being the main ingredient, quinoa takes its place.
It is perfect if you follow a gluten free diet as quinoa is gluten free.
You can then mix and match your favourite Mexican foods to make a delicious Mexican quinoa.
I like to add to my quinoa:
- Frozen Sweetcorn
- Canned Black Beans
- Canned Salsa
- Canned Jalapenos
- Red Peppers
- White Onion
It is a great way to clear out your pantry and you can add in your favourite Mexican ingredients to make a delicious Mexican quinoa.
Why Make Instant Pot Mexican Quinoa?
Have you ever heard the stories about having to use coconut oil when you cook Instant Pot quinoa?
If you haven’t, the idea is that you wipe coconut oil around the bottom and sides of the instant pot to stop the quinoa from sticking once it has been cooked.
However, not everyone has coconut oil (I know I don’t) and found that a sauté will do the same thing.
Just by starting any instant pot quinoa recipe with a sauté with extra virgin olive oil provides the same results.
For example, in this recipe today for instant pot Mexican quinoa we start off by sautéing red pepper and white onion.
This creates an oily coating on your instant pot, and we had no quinoa sticking at all.
Instant Pot Mexican Quinoa & Black Beans
I love to cook my Mexican food with black beans. It works as a great meal filler and keeps the cost down on your family dinners.
Living here in Portugal, like with Brazil and Mexico, black beans are used a lot and bulk up a lot of recipes.
I always make sure I have at least 4 cans of black beans in the pantry and love using them in Mexican recipes.
But when you make instant pot Mexican quinoa with black beans you have to think of the science of the instant pot going to pressure.
If you don’t do the following the instant pot will struggle to go to pressure and you will end up burning the bottom of the instant pot and the quinoa wont be cooked properly.
- Make sure that your black beans are well rinsed
- Don’t add the liquid from the black beans into the instant pot
- Add a little extra water to your instant pot compared to if you were making plain quinoa
Instant Pot Mexican Quinoa Bowl
You can also make an instant pot Mexican quinoa bowl. Add your favourite salad items to a bowl and then fill ¼ of your bowl with Mexican quinoa.
It will make a delicious one bowl lunch and you can also meal prep it for work.
How To Cook Mexican Quinoa In The Instant Pot?
Cooking Mexican quinoa in the instant pot is so EASY it will be on your weekly meal plan on a regular basis.
You can also mix and match it with the ingredients you have in.
Here is how to cook Mexican quinoa:
- Sauté sliced red pepper and onion in the instant pot with extra virgin olive oil.
- Drain and rinse quinoa and black beans.
- Dump everything else into the instant pot, stir and place the lid on the instant pot.
- Cook for one minute, allow natural pressure release, stir and serve.
Can You Freeze Mexican Quinoa?
Yes you can and I have a favourite way of freezing my Mexican quinoa. What I do is make the Mexican quinoa into meatball shapes and then freeze on a large sheet pan, keeping it flat in my big chest freezer.
Then when it is frozen, I will remove the balls from the tray, load into zip loc bags and then keep in the freezer until I want to eat them.
Then I will reheat them in the air fryer when I am hungry for more Mexican quinoa.
Instant Pot Mexican Quinoa
Ingredients
Kitchen Gadgets:
Instant Pot Mexican Quinoa Recipe Ingredients:
- 1 Cup Quinoa
- 1.50 Cups Vegetable Stock
- 1 Tsp Extra Virgin Olive Oil
- ½ Red Pepper
- 1 Small White Onion
- 400 g Can of Black Beans
- 200 g Salsa
- 150 g Frozen Sweetcorn
- 1 Tbsp Pickled Jalapenos
- 2 Tbsp Mexican Seasoning
- Salt & Pepper
Instructions
- Dice your red pepper and peel and dice your onion. Load into the instant pot with extra virgin olive oil and cook for about 4 minutes or until the onion has started to soften. Then cancel sauté.
- Rinse and drain your black beans and rinse your quinoa.
- Load everything into the instant pot, stir and place the lid on your instant pot.
- Cook for 1 minute on manual/pressure cook then allow for 12 minutes natural pressure release before manually releasing pressure.
- When its finished remove the lid and fluff up your quinoa with a fork.
- Serve and enjoy!
Notes
Nutrition
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We tried this tonight. Oh my heavens! Soooo good. We didn’t miss meat at all. Your blog and social media is such a godsend! ????
Mexican is the only way to get through the week and bonus that this is healthy. Looks amazing!
Mexican is one of those things I’m allllways craving, so just gimme all of this!
We love quinoa and mexican food. I’m loving this dish.
There was me thinking i was the only one obsessed with quinoa in the instant pot. Loving your quinoa series!
The best Mexican dish i have tried in the instant pot so far…..thanks so much for the great recipe. 5 stars.