Everything you love about burritos but in a healthy, easy, nutritious Instant Pot quinoa burrito bowls. 12 minutes to cook in the Instant Pot is all you need for a hearty and delicious quinoa burrito filling with corn, beans, vegetables, and spices. Serve in bowls with all your favorite burrito toppings; shredded lettuce, tomato, avocado, and anything else you love! Or they make for perfect meal prep for lunches for the entire week.
One of the things I have been trying to do better at is meal prep. When I have something already prepared and waiting for me in the fridge, I tend to eat better through out the day because I am not mindlessly munching on stuff all day long!
I love recipes that you can make in minimal amount of time but yet provide lunch for the entire week. Make up a batch of these instant pot quinoa burrito bowls, divide it out into meal prep containers and then store in the fridge all week and just grab n’ go. I love the meal prep containers I linked to because they have 2 compartments. I put the quinoa mixture into one and then shredded lettuce and my toppings in the other compartment.
If you want avocado or sour cream, or some type of other sauce then be sure and put that into a smaller container and add it right before you eat. The recipe makes enough for 6 of the meal prep lunches so it’s perfect for a low cost lunch all week long.
I am in love with quinoa! So it’s no wonder that I am always brainstorming recipe ideas with quinoa. These turkey taco burrito bowls are the most popular recipe on the blog and they’ve *almost* been repined 1 million times. Like, that’s crazy?!
Since burrito bowls are all the rage lately I just knew I had to do something with quinoa. I have never been a person who loves meat. Like I don’t need it at dinner every night and I actually prefer meatless meals. So if you’re like me and love a good meatless meal then I know you’ll love these instant pot quinoa burrito bowls.
Saute some onion and red pepper in the Instant Pot or Pressure Cooker. Add quinoa, salsa, broth, spices, corn, and beans. Let it come to pressure and then it only needs 12 minutes to cook! While it cooks prepare all your toppings by putting them into bowls and laying them out on the table buffet style.
We always use shredded lettuce, diced tomato, queso fresco, avocado, and this salsa verde creamy lime sauce to top it all off with. If you’re watching calories then only squeeze some fresh lime on top and/or use light sour cream and some avocado. Avocado adds so much creaminess in a healthy way without the mayo from the creamy salsa verde sauce.
Although, that creamy salsa verde sauce is to die for and totally worth the splurge 🙂
Tips for making Instant Pot quinoa burrito bowls
- I own both the Instant Pot brand and the Crockpot Express Cooker. They do the same thing. They are both pressure cookers and have similar buttons and what not. I actually prefer the Crockpot Express Cooker (and it’s much cheaper too!) because the insert is non-stick! But, either one will work just fine for any Instant Pot recipe.
- I have not yet tested this recipe on the stove top or slow cooker. So if that’s something you’re looking for then do at your own risk. I can’t promise anything 🙂
- Be sure to let the pressure do a natural release once the cook time is done. This will help the quinoa absorb all the liquid. A natural release is just where you let it sit after the cook time instead of moving the release valve yourself to release the pressure. A natural release takes about 5-8 minutes and then you release the pressure valve yourself to let out the remaining steam/pressure.
- This recipe is very adaptable. If you prefer pinto beans then use those in place of the black beans. Don’t like corn? Then don’t add it. Want more spice? Then add some chili powder or cayenne pepper or additional seasonings.
- The salsa really make this recipe delicious so make sure you are using one you LOVE. I actually use salsa verde when I make this recipe. I love the slight spice and flavor it adds. Use any salsa you want!
- Make sure you rinse the quinoa before adding it into the Instant Pot. Place the dry quinoa in a fine mesh colander and let the water run through it until the water is clear. Quinoa is really quite dirty so you’ll be surprised at what rinses out.
- 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
- shredded lettuce, tomato, cheese, sour cream, avocado, guacamole, pico de gallo, lime wedges, jalapeno, etc.
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.
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
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