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InstantPot Mexican Basmati & Quinoa

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati & Quinoa
  • 2 tbsp olive oil
  • 2 large jalapeños, diced, stem and seeds removed
  • 1/2 yellow onion, diced
  • 1 tbsp minced garlic
  • 1 cup chicken (veggie broth if you’re vegan)
  • 1 can tomatoes and green chilis
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 can black beans, drained and rinsed
  • 1 lime, juiced
  • cilantro, plucked
  • salt/pepper to taste

Step 1

  • Prep the vegerables.

Step 2

  • Turn on the saute setting on the InstantPot. Heat olive oil on medium heat. Add the onion and garlic and sauté until the onion is translucent.
  • Add in Della Basmati Rice & Quinoa, chicken or veggie broth, tomatoes and green chile, chili powder, cumin powder, salt & pepper. Stir so the rice is all mixed in. 

Step 3

  • Cover with the lid and set the InstantPot to Hi Pressure for 5 minutes. After it’s done, let the pressure naturally release for 10 minute and then release the steam valve.
  • Stir in black beans and lime juice. Cover the lid for 2 minutes to let the black beans heat up.

Step 4

  • Garnish with fresh cilantro leaves. Enjoy!