Quinoa is gluten-free and high in protein. It has fewer calories and more fiber than white rice. It’s the perfect base for today’s large family instant pot recipe!
Instead of tacos on your next Taco Tuesday, surprise your family with this Southwest Quinoa recipe that takes no time to prep and cook in your pressure cooker.
This recipe can be prepped in no time. Just brown some ground beef and chop some veggies, and you’re all set.
I love being able to toss everything in the pressure cooker and tackling a household task or two while dinner cooks.
To make this a large family dinner add steamed corn on the cob (here’s how I make corn on the cob in the pressure cooker) and a big salad. Or use Southwestern Quinoa as a festive side dish to spice up dinner time!
2 cups cooked and drained ground beef
1 green bell pepper, seeded and diced
1 small onion, diced
1 can (15.25 oz) black beans, drained and rinsed
1 cup frozen or canned corn, drained and rinsed
1 can (10 oz) enchilada sauce
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 cup quinoa, any color, rinsed
1 1/2 cup water
1 cup shredded Mexican blend cheese
Add all ingredients except cheese to pressure cooker pot. Stir to combine.
Cover and set the valve to sealing. Cook on manual pressure cook setting for 1 minute.
Allow steam to release naturally. When the pressure drops, remove the lid and fluff the quinoa.
Sprinkle with cheese and re-cover until melted.
Serve with toppings such as diced tomatoes, sour cream, salsa, lime juice, avocado, black olives, and/or chopped fresh cilantro.
There you have it! A quick and easy, and oh so tasty, alternative for Taco Tuesday!