For this recipe we recommend using the Instant Pot: The Instant Pot Duo is a Smart Cooker that combines 7 kitchen appliances in 1. It’s a pressure cooker, slow cooker, rice maker, steamer, sauté pan, warmer and yogurt maker! Instant Pot prepares healthy and delicious meals up to 3 times faster – ideal for today’s fast paced lifestyle. It saves time and space in your kitchen, locks in more nutrients and even cuts down on energy costs!
- 1 tbsp olive oil
- 1 small onion finely diced
- 1 cup quinoa rinsed
- 3 garlic cloves minced
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder or to taste
- 1 1/3 cups vegetable broth
- 15 oz can black beans 1 can drained and rinsed
- 1 Corn kernels frozen
- 15 oz Fire Roasted Tomatoes 1 can undrained
- Diced avocado
- Chopped tomato
- chopped cilantro
- lime juice
Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When oil gets hot, add onion to the pot and Sauté until soft, about 4 minutes.
Add quinoa, garlic and spices. Cook and stir for 4 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Add beans and frozen corn and stir. Add tomatoes in an even layer on top–do not stir.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, let the pressure naturally release (about 15 minutes).
Stir to mix all ingredients. Serve in bowls topped with avocado, tomato, cilantro and lime juice.