Instant Pot Mexican Quinoa and Black Beans—flavorful quinoa with salsa, black beans and sliced avocado. A fast and easy meatless meal or an amazing side dish.
Get the SLOW COOKER Mexican quinoa and black beans recipe here
Instant Pot Mexican Quinoa and Black Beans
I have been making my Mexican Quinoa and Black Beans for years in the crockpot. I decided I needed to make an Instant Pot version. Quinoa takes hardly any time at all in the Instant Pot. I always use a 1 minute pressure cook time with a 10 minute NPR. It turns out fantastic and it’s a completely hands off way to make quinoa.
I like buying quinoa in the bulk section at Winco. As far as I can tell it’s the cheapest way to buy it as well. I always make sure to rinse my quinoa really well because there is a natural coating on quinoa called saponin. This can make it taste a little bitter or soapy. It can also cause digestive issues. Sometimes boxed quinoa claims that it is pre-rinsed, but I always rinse my quinoa anyhow.
To make this recipe I always use the mild Pace Picante sauce. It’s my favorite. I buy it in the big container at Costco. If you’re not a fan of black beans just use pinto beans in the place of the black beans.
This recipe can easily be doubled. Just double all the ingredients and keep the cooking time the same. I like to make this recipe for lunches throughout the week. Skyler love to take the leftovers in his mini crockpot* to school. And Greg will take a little container to work and warm it up in the microwave.
Related: Have you joined Greg and Karen’s 365 Days of Instant Pot Recipes Facebook group?
You might also like…
Instant Pot Cilantro Lime Quinoa
Instant Pot Homemade Rice-A-Roni
What Pressure Cooker Did You Use?
To make Instant Pot Mexican Quinoa and Black Beans I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Mexican Quinoa and Black Beans
- Prep Time: 10 minutes
- Cook Time: 1 minute (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Print Recipe
Pin RecipeDescription
Flavorful quinoa with salsa, black beans and sliced avocado. A fast and easy meatless meal or an amazing side dish.
Ingredients
- 1 ½ cups water
- ¾ cup + 1 Tbsp uncooked and rinsed quinoa
- 1 (14 oz) can of black beans, rinsed and drained
- 3/4 cup salsa or picante sauce
- 1 bay leaf
- 1 tsp cumin
- ¾ tsp salt
- 1/2 tsp garlic powder
- 1 Tbsp fresh lime juice
- Avocado slices
- Other options: cilantro, cheese, sour cream
Instructions
- Add water to the Instant Pot. Sprinkle in the quinoa. Dump in the black beans and top the beans with the salsa. Add in the bay leaf, cumin, salt and garlic powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
- Gently stir in the lime juice.
- Scoop the quinoa onto plates and top with avocado slices and any other options you like.
- Category: Meatless
- Method: Instant Pot
- Cuisine: Mexican
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you add a couple of chicken breasts to this and still have the quinoa turn out well?
The chicken wouldn’t cook at the same rate as the quinoa. You could saute chicken chunks and then add in the rest of the ingredients and cook. That should work.
Really yummy! Followed exactly as written using black beans I’d cooked from dry specifically for this recipe. Topped with cheddar cheese. Makes a great healthy lunch.
★★★★★
Awesome Anita! So glad you liked it. Great idea about the dried beans.
How would you adjust if you doubled
Double ingredients keep the same cooking time.
How do I reduce this recipe for a 3qt Instant Pot?
You can make it as is in the 3 quart. If you want to halve it you can do that too but it should fit fine in the 3 quart.
Looks great. Will try it soon and review it!
★★★★★
We love it!
I was just randomly looking for IP recipes and came across this about a 40 minutes ago (9-8-19)! Searching the house to see if i had the ingredients! and did!! Good thing too!! WOW… Just made this.. it’s AMAZING!.. especially if you use Fresh type Salsa! and not Chi Chi’s or Ole El Paso type Salsa! Karen!! Thank you for sharing! This will definitely be in my rotation of sides ( or even a meal!)
★★★★★
Nice!!! So glad you found it. Thanks for sharing.
Can‘t wait to try it! One question: What consistency salsa did you use? They can vary, and I imagine it might matter because you could end up with either soup or burnt, dried quinoa if you get it wrong? Thanks so much. I‘m a big fan!
I used a picante sauce that is more runny than a normal salsa.
This sounds delicious. I will be making this for my husband to take hunting. Can this be warmed up easily? Thanks.
Yes I think it would warm up easily
Hello,
Can I make this in a crock pot?
Thanks.
Yes, here is the crockpot version: https://www.365daysofcrockpot.com/recipe-for-slow-cooker-mexican-quinoa/
I made this added some leftover rotisserie chicken to the pot before cooking. Maybe needed a bit more liquid as it was a tad dry but nothing that some salsa on top when serving couldn’t handle.
★★★★★
I love extra salsa on top!
This is marvelous!! I made it in our IP with the only adjustments being to use 1/2 of the garlic powder and bottled lime juice. We did top it with avocado slices, light sour cream and a bit of shredded cheese. Thank you so very much!!
★★★★★
Sounds awesome! Glad you liked it Anne!
Hi. Can you Mike this on the stovetop or crockpot?
Thanks, Liz
yes here is the crockpot version: https://www.365daysofcrockpot.com/recipe-for-slow-cooker-mexican-quinoa/
This looks so yummy. Can’t wait to try it. Thank you.
You’re welcome!