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Instant Pot Mexican Quinoa
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5 from 5 votes

Instant Pot Mexican Quinoa

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.
Prep Time8 mins
Cook Time5 mins
Total Time13 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 4
Calories: 348kcal


Kitchen Gadgets:

Instant Pot Mexican Quinoa Recipe Ingredients:


  • 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!


If you don’t rinse the black beans and drain them, you will end up with a mushy quinoa.
I used a jar of pickled jalapenos and thinly sliced them and then added the equivalent of one tablespoon into the instant pot. You can add more or less, depending on how spicy you would like it.


Calories: 348kcal | Carbohydrates: 65g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 1137mg | Potassium: 936mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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