Instant Pot Mexican Quinoa Food

INSTANT POT MEXICAN CASSEROLE

Instant Pot Mexican Casserole image

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious! NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with "burn" warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers "burn" warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.

Provided by Erin Clarke / Well Plated

Time 1h15m

Number Of Ingredients 17

Ingredients

2 teaspoons extra virgin olive oil
1 pound 93% lean ground chicken or turkey
1 small yellow onion (diced)
1 teaspoon kosher salt
1 large red bell pepper (cut into wide strips (about 3/4 inch), halved if long)
1 large green bell pepper (cut into wide strips (about 3/4 inch), halved if long)
1 15-ounce can low-sodium black beans (drained and rinsed)
1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/4 cup water (plus additional if you have a newer Instant Pot (see recipe notes below))
1 15-ounce can fire-roasted diced tomatoes in their juices
2 cups of your favorite salsa (1 (16-ounce) jar; I used a chunky medium salsa)
1 cup uncooked long grain brown rice*
1 cup shredded Mexican blend cheese (divided)
For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

Steps:

Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups without extra toppings, Calories 437 kcal, Carbohydrate 47 g, Protein 27 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 64 mg, Fiber 9 g, Sugar 9 g

INSTANT POT MEXICAN QUINOA RECIPE BY TASTY

Instant Pot Mexican Quinoa Recipe by Tasty image

Here's what you need: quinoa, black beans, sweet corn, olive oil, garlic, green chiles, medium onion, green bell pepper, tomato, paprika, cumin powder, whole cumin seeds, lemon, fresh cilantro, water

Provided by Sachi Agrawal

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup quinoa, soaked overnight
½ cup black beans
¼ cup sweet corn
1 tablespoon olive oil
1 clove garlic, minced
2 green chiles
¼ medium onion, chopped
½ green bell pepper, chopped
⅔ tomato
1 teaspoon paprika
1 teaspoon cumin powder, roasted
1 tablespoon whole cumin seeds
½ lemon, juiced
fresh cilantro
2 cups water

Steps:

Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
Add the water and, after setting the Instant Pot to 'quinoa' mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
Serve warm.

Nutrition Facts : Calories 243 calories, Carbohydrate 39 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams