Kiran Smith, HCTP March 2016
This Instant Pot Mexican recipe combines quinoa, black beans, corn, tomatoes, and more into a delicious, plant-powered meal.
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 1 can black beans, rinsed and drained
- 1 can fire-roasted diced tomatoes, undrained
- 1 cup corn (frozen or canned – drained if canned)
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup quinoa (see note)
- 1-1/4 cups vegetable or chicken broth
- 2 tablespoons cilantro, chopped
- Add oil, onion, and garlic to pressure cooker and press Sauté. Cook for 1–2 minutes, stirring frequently or until onion begins to soften. Press Cancel, and add black beans, tomatoes, corn, spices, quinoa, and broth; mix to combine.
- Seal lid and set valve to sealing position. Select Manual on high for 3 minutes (it will take time to bring to pressure).
- Once cook time is up, let sit for 20 minutes to allow pressure to come down. Turn valve to let remaining air out. If there is too much, allow to sit 5 minutes before trying again. Remove lid and fluff.
Note: Quinoa is ideally soaked for a minimum of 6 hours. If you don’t have time to soak it, be sure to rinse it 3 or 4 times to remove saponins.
When Kiran attended IIN, she was beyond pleased with not only the information she learned but also how her definition of health and nutrition changed. She created easyrealfood.com to help other busy families get easy gluten-free meals on the table with less stress. Since she doesn’t believe that there is a one-size-fits-all “diet,” you’ll find meals that are all gluten-free, but some vegetarian, paleo, vegan, and even some that are just good comfort foods without a label! She also shares different mom tips in the areas of getting kids in the kitchen, traveling with children, and more. For more information about Kiran, check out her website and Instagram.