Instant Pot Mexican Quinoa

As a busy mama, evenings always go by quickly! I also don’t love to spend an excessive amount of time in the kitchen during the week for dinner, so quick meals are a must.

This meal is not only easy, and quick, but it is also healthy. This is also the type of recipe that you can make your own by adding or removing any ingredients.

This mexican quinoa instant pot recipe is full of flavor and will leave you satisfied.

p.s. if you do not have an instant pot…go get one! 🙂

Print Recipe
Instant Pot Mexican Quinoa
A hearty, healthy, and full of flavor instnat pot mexican quinoa recipe
Prep Time 10 minutes
Cook Time 1 minute
Passive Time 20 minutes
Servings
people
Ingredients
Meat: Optional (Grilled Chicken)
Prep Time 10 minutes
Cook Time 1 minute
Passive Time 20 minutes
Servings
people
Ingredients
Meat: Optional (Grilled Chicken)
Instructions
  1. In a medium bowl, combine the rinsed quinoa, peas, beans, bell pepper, adobo sauce. Sprinkle with salt & pepper
  2. In the instant pot, add water to the bottom. This will prevent burning.
  3. Add in quinoa mixture and top with salsa, then mix.
  4. Lock and move to seal position (not vent).
  5. Pressure cook option, Manual/High, for 1 minute of cook time. Please note the instant pot will take a few minutes to pressurize, once the 1 minute is up, the instant pot will naturally change to keep warm function. It may take up to 10 minutes to naturally de-pressurize.
  6. Once the quinoa is cooking, season and add the chicken tenders to the grill pan. Cook 5-7 minutes or until no longer pink.
  7. Remove and let rest for 5 minutes, then chop.
  8. Once the instant pot has completed depressurizing, remove lid, add chopped chicken and mix.
  9. Serve with toppings & Enjoy!
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