Instant Pot Quinoa Tacos Recipes

INSTANT POT QUINOA TACOS RECIPE

Steps:

• Rinse the quinoa in a very fine mesh sieve.
• In your Instant Pot, add the rinsed quinoa, vegetable broth, black beans (rinsed and drained), diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Mix all of the ingredients together.
• Set your Instant Pot to 1 minute.
• After the minute is done, let it sit for 10 minutes before you release the steam.
• Release the steam after 10 minutes, stir in the thawed corn and let the quinoa sit for another 5 minutes to thicken up.
• Garnish with your desired toppings and enjoy!

INSTANT POT® QUINOA

Steps:

• Combine water and quinoa in a multi-functional pressure cooker (such as Instant Pot®); mix well. Close and lock the lid; set the pressure release valve to the sealing position. Press Steam button twice and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® QUINOA TACO MEAT SUBSTITUTE

Steps:

• Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

TACO QUINOA BOWL

Steps:

• Rinse quinoa until water is clear. Combine quinoa, broth and one whole green onion in a sauce pan. Bring to a boil, reduce heat and simmer covered 25 minutes.
• Meanwhile, brown ground chicken and onion in pan until no pink remains. Add taco seasoning and ½ cup water. Simmer until thickened.
• Divide quinoa over four bowls (discard whole onion). Top with seasoned chicken, corn, and sliced green onion. Add toppings as desired.

INSTANT POT RED BEAN AND QUINOA SOUP WITH TACO FIXINS

Steps:

• Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6-8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed.
• Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low.
• While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use.
• To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.
• Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.

INSTANT POT® MEXICAN QUINOA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
• Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.