Easy Quinoa Burrito Bowl


  • 1 tbsp olive oil
  • 1 small onion
  • 1 cup quinoa
  • 3 garlic cloves
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1 1/3 cups vegetable broth
  • 15 oz can black beans
  • 1 cup Corn kernels
  • 15 oz Fire Roasted Tomatoes
  • Diced avocado
  • Chopped tomato
  • chopped cilantro
  • lime juice
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When oil gets hot, add onion to the pot and Sauté until soft, about 4 minutes.
  • Add quinoa, garlic and spices. Cook and stir for 4 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Add beans and frozen corn and stir. Add tomatoes in an even layer on top--do not stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release (about 15 minutes).
  • Stir to mix all ingredients. Serve in bowls topped with avocado, tomato, cilantro and lime juice.
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