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.