Ingredients

The following ingredients have 4 Servings
  • 1/2 red onion ((diced))
  • 4.3 oz can green chiles ((127 mL; I used mild))
  • 11.5 oz can corn kernels (drained (341 mL))
  • 15 oz can black beans (drained & rinsed (540 mL/ 19 oz also works))
  • 1 cup fresh tomatoes ((chopped))
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup enchilada sauce (see note 1)
  • 1 cup mozzarella cheese ((shredded))
  • avocado
  • cilantro
  • diced tomatoes

Instruction

  • Place the red onion, green chiles, corn, black beans, tomatoes, chili powder, ground cumin, salt, quinoa and water into the stainless steel inner pot of your Instant Pot.
  • Stir to combine. Place the lid on the Instant Pot, set the steam release handle to 'sealing', and select 'pressure cook' (or 'manual' on older models) to 1 minute.
  • The pot will take 15-20 minutes to come to pressure.
  • Once the Instant Pot finishes cooking, allow it to sit for 15 more minutes before releasing the remaining pressure (set the steam release handle to 'venting').
  • Stir in the cheese and enchilada sauce, and enjoy.
  • Serve with cilantro, avocado, and additional diced tomatoes.