6 servingscontributedcook 5 min

Smoky Chipotle Quinoa, Black Beans, and Corn

By Pamela Ellgen

6 Servings

less than 15 min

Medium

Smoky Chipotle Quinoa, Black Beans, and Corn

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: South American

Diet: Gluten Free, Vegan

Yield: 6 Servings

Ingredients

1 tablespoon ground chipotle powder
2 teaspoons ground cumin
2 tablespoons dried onion
1 teaspoon dried garlic
1 teaspoon Mexican oregano
1/4 teaspoon sea salt
2 cups quick-cooking quinoa
1 cup dehydrated black beans
1/2 cup dried corn
4 cups vegetable broth
roughly chopped fresh cilantro
lime juice

Technically, quinoa isn’t a grain at all; it’s a seed. But who really cares? The ancient South American staple is loaded with complex carbs and protein. Coupled with black beans and corn, it makes a complete, plant-based meal. Jar size: 4 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 4 cups of broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
Garnish with fresh cilantro and a squeeze of lime juice.

Notes

Ingredient Tip: Make sure to use precooked, dehydrated black beans. They should not be confused with dry black beans, which require a much longer cooking time.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

View All Pamela's Recipes