A flavorful and nutritious Spanish-inspired quinoa dish made effortlessly in the Instant Pot. Packed with veggies, beans, and aromatic spices, it's a quick and satisfying meal.
Ingredients: 1 cup quinoa, rinsed. 1 3/4 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 bell pepper, diced. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. Fresh cilantro for garnish.
Instructions: To heat the olive oil, press the "Saute" button on the Instant Pot. Put in the bell pepper, onions, and garlic. Fry until the meat is soft. Add the smoked paprika, cumin, and chili powder and mix them in. Just a minute or two. Add the vegetable broth and scrape the pot's bottom to get rid of any food that is stuck. Spice it up with salt and pepper, black beans, corn, and tomato slices. Mix well. Seal the valve and close the lid of the Instant Pot. Cook on high pressure for one minute. After you're done, let the pressure drop naturally for 5 minutes and then release the rest of the pressure by hand. Open the lid and use a fork to fluff up the quinoa mix. Serve hot with fresh cilantro on top. Have fun with your Instant Pot Spanish Quinoa!
Prep Time: 15 minutes
Cook Time: 1 minutes
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