Smoky Chipotle Quinoa, Black Beans, and Corn


  • 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
  • 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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