Instant Pot Mexican Quinoa Recipes

Steps:

• Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
• Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
• Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

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.

Steps:

• Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.