Instant Pot Quinoa Burrito Bowls
Instant Pot Quinoa Burrito Bowls are a quick and healthy dinner. Quinoa, corn, beans, salsa, and seasonings make this so yummy. Pile the quinoa burrito filling into bowls and top wtih your favorite taco toppings; shredded lettuce, tomato, avocado, and cheese.
Servings 6 burrito bowls/meal prep
Ingredients
- 2 teaspoons olive oil
- 1 small onion (yellow, white, or sweet onion)
- 1 red pepper, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup vegetable or chicken broth
- 1 cup salsa (I use green salsa verde)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn , drained
- 1 cup quinoa rinsed
optional burrito bowl toppings
- shredded lettuce, tomato, cheese, sour cream, avocado, guacamole, pico de gallo, lime wedges, jalapeno, etc.
Instructions
- Use the saute setting on the Instant Pot and add the olive oil into the bottom of the insert. Add diced onion and red pepper. Let saute and cook for about 3-5 minutes. Add the cumin, garlic powder, and salt. Stir and let saute for 2 more minutes. Turn off the saute function.
- Add the remaining ingredients into the Instant Pot (NOT the optional toppings!) and stir together. Place the lid on and turn to the lock position. Make sure the steam valve is in the sealed position. Press the rice function or manually set the cook time to 12 minutes.
- Once cook time is done, let the instant pot sit there and release steam naturally. This takes about 5 minutes. After 5 minutes, move the steam valve to venting and release the remaining steam. Fluff and stir with a fork.
- Add quinoa burrito filling into bowls and top with your favorite taco toppings. Or, divide the quinoa filling between 6 meal prep containers and store in the fridge all week.
Notes
Remember that it does take about 5-10 minutes, give or take, for the Instant Pot to come to pressure before the 12 minute cook time starts. Be sure and include that time when you're planning dinner.
Recipe and idea inspired from detoxinista