Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves (minced)
  • 1 small onion (chopped)
  • ½ green bell pepper (chopped)
  • 1 cup whole kernel corn
  • 15 oz can black beans (drained and rinsed)
  • 3 teaspoons taco seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup uncooked quinoa
  • 1 ½ cups water or vegetable stock
  • 14.5 oz can diced tomatoes
  • avocado (for topping)
  • shredded cheese (for topping)
  • chopped red onion (for topping)

Instruction

  • Make sure the stainless steel insert is in your Instant Pot. Press saute setting. Add oil to pot and heat it up. Add minced garlic, onion and pepper. Saute for 1 to 2 minutes. Add butter and saute until the onion is translucent. Press "cancel/off" button.
  • Add corn and beans to Instant Pot and stir well. Sprinkle taco seasoning, salt and pepper. Add quinoa and water and stir everything together.
  • Add diced tomatoes (with liquid) in the center, on top of other ingredients. DO NOT STIR. 
  • Close the lid, switch the valve to sealing position. Make sure the IP is set to cook at HIGH pressure. Set timer to 1 minute. The Instant Pot will beep and start coming to pressure.
  • Once the timer is done, press "cancel/off" button. Let the pressure release naturally. Open the lid away from your face and stir quinoa.
  • Serve with shredded cheese, chopped red onion, cilantro, avocado and lime wedges.