Easy Quinoa Burrito Bowl
Servings Prep Time
4 – 6servings 10 minutes
Cook Time
Servings Prep Time
4 – 6servings 10 minutes
Cook Time
Easy Quinoa Burrito Bowl
  • 1tbsp olive oil
  • 1 small onionfinely diced
  • 1cup quinoarinsed
  • 3 garlic clovesminced
  • 1tsp kosher salt
  • 1tsp cumin
  • 1/2tsp chili powder
  • 1/2tsp chipotle powderor to taste
  • 1 1/3cups vegetable broth
  • 15oz can black beans 1 can drained and rinsed
  • 1cup Corn kernelsfrozen
  • 15oz Fire Roasted Tomatoes 1 can undrained
To Finish:
  • Diced avocado
  • Chopped tomato
  • chopped cilantro
  • lime juice
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  2. When oil gets hot, add onion to the pot and Sauté until soft, about 4 minutes.
  3. Add quinoa, garlic and spices. Cook and stir for 4 minutes more.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Add beans and frozen corn and stir. Add tomatoes in an even layer on top–do not stir.
  6. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, let the pressure naturally release (about 15 minutes).
  9. Stir to mix all ingredients. Serve in bowls topped with avocado, tomato, cilantro and lime juice.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable