Ingredients
The following ingredients have 4 Servings
- 1 cup Yellow onion (diced)
- 1 cup Green Bell Pepper (diced)
- 1/2 Jalapeno (finely diced)
- 3 cloves Garlic (minced)
- 1/3 cup Quinoa (washed )
- 1 can Fire-roasted diced Tomatoes (14.5oz)
- 1 can Black beans (rinsed and drained, about 1.25 cups)
- 1 cup Corn (frozen)
- 3/4 tablespoon Chili powder
- 1/2 tablespoon Paprika
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Salt (adjust to taste)
- 2 cup Vegetable Broth
- Cilantro leaves (chopped, to garnish)
- Cheddar Cheese (shredded (skip for vegan or use vegan cheese))
- Jalapeno (sliced )
- Lime wedges
- Avocado (sliced or cut into small pieces)
- Red onion (diced)
- Sour cream ((skip for vegan or use vegan greek yogurt))
- Tortilla chips ((skip for gluten-free))
Instruction
- Add all the ingredients to your instant pot in the order listed.
- Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
- When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
- Serve with any of the optional toppings you like!
