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An instant Pot filled with quinoa and beans
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5 from 4 votes

Instant Pot Mexican Quinoa

This Instant Pot Mexican Quinoa is a quick, gluten-free, and easy vegan meal when you’re short on time. Toss all the ingredients into one pot for an easy weeknight dinner.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4
Calories: 117kcal


  • 1 cup quinoa - rinsed and drained
  • 14.5 oz canned tomatoes - chunked
  • 1 canned black beans - drained and rinsed
  • 1 cup water or vegetable broth
  • 1 green bell pepper
  • 1 jalapeno
  • 1 garlic clove
  • 1 Onion chopped
  • ½ cup of frozen corn
  • Salt to taste
  • ½ teaspoon cumin powder
  • 1 tablespoon chipotle seasoning blend
  • ¼ teaspoon black pepper


  • 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.



  • Many Mexican quinoa recipes mention fire-roasted tomatoes the recipe. But, I used plain canned tomatoes for my recipe. You could replace plain tomatoes with fire-roasted tomatoes if you prefer the fire-roasted flavor.
  • You could also substitute canned tomatoes with tomato salsa.
  • I rinsed the quinoa in clean water and drained it well, before using it in the dish.
  • You can top the dish with chopped avocadoes or avocado salsa.
  • Adjust your spice level to suit your taste preference. I tend to prepare my dishes a little to the spicy side. Chilli powder is a good option to make it spicy.


Calories: 117kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 28mg | Calcium: 3mg | Iron: 1mg