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Instant Pot Quinoa Taco Bowls

This Instant Pot Quinoa Taco Bowls recipe combines the wholesome goodness of quinoa with the flavors of tacos, making a hearty and nutritious meal. Perfect for busy weeknights, these bowls are simple to prepare, packed with protein, and can be customized with your favorite taco toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Spoon for stirring

Ingredients
  

  • 1 cup quinoa uncooked
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can diced tomatoes 14.5 oz with juices
  • 1 cup corn frozen or canned
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 cup vegetable broth or water
  • 1 tablespoon taco seasoning
  • to taste salt
  • to taste pepper
  • optional toppings avocado, cilantro, lime wedges, shredded cheese, salsa

Instructions
 

  • Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
  • Turn on the Instant Pot and set it to the sauté function. Add olive oil and sauté the diced onion for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic, and stir for an additional 30 seconds until fragrant.
  • Stir in the rinsed quinoa, black beans, diced tomatoes (with their juices), corn, vegetable broth, taco seasoning, salt, and pepper.
  • Close the lid of the Instant Pot securely and set the valve to sealing. Select the manual or pressure cook setting and cook on high pressure for 1 minute.
  • After the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
  • Open the lid, fluff the quinoa mixture with a fork, and taste to adjust seasoning if necessary.
  • Serve in bowls and top with your choice of avocado, cilantro, lime wedges, shredded cheese, or salsa as desired.

Notes

You can easily modify the recipe by adding other vegetables such as bell peppers or zucchini.
For a spicier version, add diced jalapeños or a dash of hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated easily in the microwave or on the stovetop.