Press the saute button on the Instant Pot. Drizzle a few teaspoons of oil to the inner pot and as the oil heats up, add chopped onions, garlic, bell pepper, and jalapeño. Saute for 2 minutes until onions soften.
1 green bell pepper, 1 garlic clove, 1 Onion chopped, 1 jalapeno
Add black beans, canned tomatoes, and frozen corn kernels.
14.5 oz canned tomatoes - chunked, 1 canned black beans - drained and rinsed, ½ cup of frozen corn
Add the following spices: Cumin powder, chipotle blend, black pepper followed with salt.
½ teaspoon cumin powder, 1 tablespoon chipotle seasoning blend, ¼ teaspoon black pepper, Salt to taste
Now, add the quinoa grains and toss them well until the vegetables are evenly mixed. Add water or vegetable broth and mix well before closing the pot.
1 cup quinoa - rinsed and drained, 1 cup water or vegetable broth
Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
At the end of the timer, let the pressure release naturally. Open the pot and fluff the quinoa lightly with a fork. Garnish with cilantro and a hint of lime juice.