Instant Pot Mexican Quinoa

Recipe View 2 mins Engage the 'Sauté' function on your multi-functional pressure cooker (Instant Pot). Add the olive oil, followed by the chopped onion, minced jalapeño, and minced garlic. Sauté until the onion becomes translucent and fragrant (approximately 2 minutes).

Recipe View 0 mins Incorporate the black beans, fire-roasted diced tomatoes (with their juices), and corn kernels. Season generously with salt, cumin, smoked paprika, chili powder, and black pepper. Add the rinsed quinoa and toss to ensure all ingredients are well combined.

Recipe View 0 mins Pour in the vegetable broth and stir thoroughly. Ensure no quinoa is stuck to the bottom of the pot.

Recipe View 15 mins Secure the lid, ensuring it’s properly locked, and set the valve to the 'Sealing' position. Select 'High Pressure' according to the manufacturer's instructions and set the timer for a mere 1 minute. Allow approximately 10-15 minutes for the pressure to build within the pot.

Recipe View 40 mins Once the cooking cycle is complete, allow the pressure to release naturally (approximately 10-40 minutes), following the manufacturer's instructions. Carefully open the pot and gently fluff the quinoa with a fork.

Recipe View 0 mins Stir in the fresh cilantro and lime juice. Delicately fold in the diced avocado just before serving.