Ingredients

• 1 tablespoon olive oil
• 1 small onion , chopped
• 1 jalapeno pepper , minced, or to taste
• 3 cloves garlic , chopped
• 1 , 15 ounce
• 1 , 14.5 ounce
• 0.75 cups corn kernels
• 0.75 teaspoons salt , or to taste
• 0.5 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons chili powder
• 0.13 teaspoons black pepper
• 1 cup dry quinoa
• 1 cup vegetable broth , or as needed
• 2 tablespoons chopped cilantro , or to taste
• 1 lime , juiced
• 1 avocado , diced

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2. 2 Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

Nutrition per serving