Smoky Chipotle Quinoa, Black Beans, and Corn

By: Meals in a Jar Cookbook by Pamela Ellgen

Smoky Chipotle Quinoa, Black Beans, and Corn
cuisine icon Cuisine
South American
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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. "]
cuisine icon Keywords
6 servings, contributed, cook 5 min, dehydrated black beans, dinner, dried corn, dried garlic, dried onion, gluten free, ground chipotle powder, ground cumin, less than 15 min, lime juice, main course, medium, mexican oregano, prep 5 min, pressure cook, quick-cooking quinoa, roughly chopped fresh cilantro, sea salt, south american, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
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
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.
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