Are you ready to tantalize your taste buds with a deliciously simple and nutritious meal? Look no further than these Instant Pot Quinoa Taco Bowls! Bursting with vibrant flavors and packed with wholesome ingredients, this Mexican-inspired dish is not only quick to prepare but also a feast for the eyes. In just 30 minutes, you can whip up a satisfying meal that serves four, making it perfect for family dinners or meal prep. Say goodbye to boring weeknight dinners and hello to a bowl of goodness that will have everyone coming back for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 can black beans, drained
- 1 cup corn
- 1 packet taco seasoning
- 1 cup vegetable broth
- 1 bell pepper, diced
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Add rinsed quinoa, vegetable broth, and taco seasoning to the Instant Pot. Stir to combine and ensure the quinoa is evenly coated with seasoning.
- Add drained black beans and diced bell pepper to the quinoa mixture. Do not stir after adding these ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual or Pressure Cook function.
- Cook on high pressure for 12-15 minutes, depending on your preferred quinoa texture.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Open the lid and fluff the quinoa mixture with a fork. Stir in the corn and let sit for 2-3 minutes.
- Divide the quinoa mixture evenly into four serving bowls.
- Top each bowl with fresh sliced avocado and chopped cilantro.
- Serve immediately while warm, optionally with additional taco toppings like salsa or sour cream.
Tips
- Rinse the Quinoa: Always rinse your quinoa under cold water before cooking to remove its natural bitter coating, ensuring a pleasant taste in your dish.
- Layering Ingredients: When adding the black beans and bell pepper, be careful not to stir them in after adding to the quinoa. This helps maintain the texture and prevents burning during cooking.
- Adjusting Cooking Time: For a firmer texture, stick to 12 minutes of pressure cooking; for a softer texture, go for 15 minutes. Experiment to find your perfect quinoa consistency!
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 5 minutes before quick releasing helps the quinoa absorb any remaining liquid, enhancing flavor.
- Toppings Galore: Don’t hesitate to get creative with toppings! Add diced tomatoes, jalapeños, or a dollop of Greek yogurt for extra flavor and creaminess.
- Meal Prep Friendly: These bowls are perfect for meal prep! Store individual portions in airtight containers in the fridge for up to 4 days, making it easy to enjoy a healthy meal on the go.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
