Ingredients
The following ingredients have 5 Servings
- 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 cup Corn kernels (frozen)
- 15 oz Fire Roasted Tomatoes ( 1 can undrained)
- Diced avocado
- Chopped tomato
- chopped cilantro
- lime juice
Instruction
- 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.
