Description
A quick, plant-based one-pot Instant Pot dinner loaded with quinoa, beans, corn, salsa, and spices. It’s flavorful, family-friendly, and perfect for busy nights or meal prep.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa (choose your heat level!)
- 1½ cups water
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt to taste
- Optional toppings: sliced avocado, chopped cilantro, crushed tortilla chips, fresh lime juice
Instructions
- Add quinoa, black beans, corn, salsa, water, and spices to the Instant Pot. Stir to combine.
- Seal the lid and set the valve to “Sealing.”
- Pressure cook on Manual or High Pressure for 3 minutes.
- Naturally release pressure for 10 minutes, then manually release any remaining steam.
- Fluff the quinoa with a fork and season with salt to taste.
- Serve with desired toppings.
Notes
Rinse quinoa well to reduce bitterness. Use a salsa you enjoy, as it’s the main flavor. Don’t skip the natural release for best texture. Customize with extra veggies or protein as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg