Instant Pot Mexican Red Beans & Quinoa

Last Updated on July 11, 2019

Ditch the Red Beans and Rice. Instead, try this Instant Pot Mexican Red Beans and Quinoa! Make this recipe once and you’ll be hooked and ready for more.
Instant Pot Mexican Red Beans & Quinoa
 
Sure, the texture and taste will be slightly different from what you’re used to, but different isn’t a bad thing. Especially if different improves the taste! Plus, I actually love this so much and while different, it is so good!

What main dish would you serve with this Instant Pot Mexican rice dish?

While this could be the main course on its own, you can also serve it as a side dish. Shredded chicken, roast and cooked pork immediately come to mind. 
 
You can choose to make this the star of the show or in a more supportive role by adding in some fun tastes and flavors.
 

 

Is this dish spicy?

It’s not, but there’s nothing keeping you from making it muy caliente! All you’d need to do is add in a little bit of cayenne pepper or hot sauce and spice it up as much as you want. 
 
Just remember to do this individually to your own bowl after you cook it so you aren’t making the entire recipe hot for everyone who is partaking, especially children.
 
Instant Pot Mexican Red Beans & Quinoa

Do you need to wash the quinoa before adding to the Instant Pot?

It’s always a good idea to rinse off quinoa as there can be a spray on it that will leave a bitter aftertaste if you cook it without rinsing. Just a quick rinse under the water is a simple and easy solution. Read How To Cook Quinoa In the Instant Pot.
 

Do you need to soak the beans in water before cooking them?

Not for this recipe! Since you’re using canned beans, there’s no need to do any type of presoaking at all. If you’re using uncooked hard beans, then soaking is recommended. Just follow your own soaking instructions. 
 
Are you ready for this delicious and simple recipe?
 
 

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Instant Pot Mexican Red Beans & Quinoa 

Serves – 4

Ingredients to make red beans & quinoa

Instant Pot Mexican Red Beans & Quinoa

 

White Whole Grain Quinoa, 4lbs, Organic by Anthony's - Gluten Free & Non GMOWhite Whole Grain Quinoa, 4lbs, Organic by Anthony’s – Gluten Free & Non GMOWhite Whole Grain Quinoa, 4lbs, Organic by Anthony's - Gluten Free & Non GMOBellemain Stainless Steel Fine Mesh Strainers, Set of 3 Graduated Sizes with Comfortable Non Slip HandlesBellemain Stainless Steel Fine Mesh Strainers, Set of 3 Graduated Sizes with Comfortable Non Slip HandlesBellemain Stainless Steel Fine Mesh Strainers, Set of 3 Graduated Sizes with Comfortable Non Slip HandlesAmazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed RecipesAmazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed RecipesAmazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

 

Instructions to make quinoa and red beans

Quinoa contains a naturally occurring coating of ‘saponin’ that repels bugs and insects and gives a bitter aftertaste to the grain. To get rid of this, always wash the quinoa thoroughly and drain it before using.

Here’s an example with Red Quinoa

Instant Pot Mexican Red Beans & Quinoa

 

Turn the Instant Pot on the “Sauté” mode and let it heat for a couple of minutes. When the IP reads ‘HOT’, add a tablespoon of olive oil.

Add the roughly chopped garlic, onion, and peppers and sauté for 3 to 4 minutes until slightly soft and fragrant.

Instant Pot Mexican Red Beans & Quinoa

Add the drained red kidney beans, corn and the washed and drained quinoa along with the ground cumin, paprika, and the chili powder. Give it a good mix.

Instant Pot Mexican Red Beans & Quinoa

Add the diced tomatoes and the vegetable broth. Season it with salt and pepper.

Instant Pot Mexican Red Beans & Quinoa

Instant Pot Mexican Red Beans & Quinoa

Instant Pot Mexican Red Beans & Quinoa

Turn off “Sauté” mode. Attach the lid, ensuring the pressure valve is in the “Sealing” position.

Select the “Pressure Cook” mode and adjust the time with the “- / +” to 1 minute.

Instant Pot Mexican Red Beans & Quinoa

When Instant Pot beeps, let the pressure release the naturally for 10 minutes.

Add the chopped cilantro and fluff it with a fork.

Instant Pot Mexican Red Beans & Quinoa

Serve hot with a squeeze of lime juice and more cilantro. The optional topping includes chunks of avocado, shredded cheese and/or sour cream.

Instant Pot Mexican Red Beans & Quinoa

Instant Pot Mexican Red Beans & Quinoa

Can you add toppings to your dish of beans and quinoa?

Absolutely! Some people like to add some extra crunch and that’s just fine. Adding in some cut up onions could be a great taste and texture as would cilantro. And if you really want to add in some taste, why not add a dollop of sour cream?

Are red beans and kidney beans the same thing?

Yes they are. If you’re thinking of a different bean that is red, you might be thinking of pinto beans. Pinto beans are another great bean that is wonderful as a stand alone bean. West Virginia Beans & Cornbreadare a family favorite. Love red beans? You may love my instant pot cow-boy beans.

 

 

What are the benefits of eating red beans?

Red beans are actually really good for your diet. Beans, in general, are a great protein source and they’re really good about making you feel full quickly. Bean are also good for digestion.

Can you substitute out the red beans for black beans?

Yes. There’s an old saying that my husband says all the time – “Different strokes for different folks.” Basically, we all have different taste buds and prefer certain tastes and textures over others. This dish is versatile. Play around with the different textures and tastes and see what fits you and your family. So if you prefer black beans, go ahead.

Instant Pot Mexican Red Beans & Quinoa

How do you store leftover Instant Pot Quinoa?

All you need to do is add it to a sealable container and store it in the fridge. And if you feel as though you can’t consume the leftovers in a reasonable amount of time, you can then add to a freezer safe container and store in the freezer for a much longer length of time. 

The next time that you’re craving a super simple and delicious recipe, give this Instant Pot Red Beans and Quinoa recipe a try. You’ll love how quickly it can be made and you’ll love the taste and flavors. You might just find that you’ve found your new favorite side dish to add to your weekly meal rotation.

Instant Pot Mexican Red Beans & Quinoa

Do you have any tips for cooking red beans and quinoa in the Instant Pot?

 

Don’t Forget To Print The Recipe For Later!

 

Instant Pot Mexican Red Beans & Quinoa

Instant Pot Mexican Red Beans & Quinoa

Yield: 4 servings

These Instant Pot Mexican Rice Beans and Quinoa are so simple and easy to make! Once you make them once, you'll be hooked and ready for more.

If you're looking for a super simple and quick side dish, you're going to love these red beans and Quinoa. Not only are they fast and easy to make, but they also taste really great as well.

Ingredients

  • 1 cup of White Quinoa
  • 1 (15 oz.) can of No Salt Added Dark Red Kidney Beans, drained
  • 1 (15 oz.) can of No Salt Added Diced Tomatoes
  • 1 (15 oz.) can of No Salt Added Whole Corn Kernels, drained
  • 1 medium sized Red Onion, diced
  • 1 Green Pepper, diced
  • 4 fat cloves of Garlic, roughly chopped
  • 1 tablespoon of Olive Oil
  • 1 teaspoon of ground Cumin
  • ½ teaspoon of Paprika
  • ½ teaspoon of Chili Powder
  • Salt and Pepper to taste
  • 1 cup of Low Sodium and Soy-free Vegetable Stock
  • ¼ cup of chopped Cilantro + more for Garnish
  • Lime wedges Sour cream, shredded cheese or sliced avocados to serve

Instructions

  1. Quinoa contains a naturally occurring coating of ‘saponin’ that repels bugs and insects and gives a bitter aftertaste to quinoa. To get rid of this, always wash the quinoa thoroughly and drain it before using.
  2. Turn the Instant Pot on the “Sauté” mode, and let it heat for a couple of minutes. When it says ‘HOT’, add a tablespoon of olive oil.
  3. Add the roughly chopped garlic, onion, and peppers and sauté for 3 to 4 minutes until slightly soft and fragrant.
  4. Add the drained red kidney beans, corn and the washed and drained quinoa, along with the ground cumin, paprika, and the chili powder. Give it a good mix.
  5. Add the diced tomatoes and the vegetable broth. Season it with salt and pepper.
  6. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 1 minute.
  8. When Instant Pot beeps, let the pressure release naturally for 10 minutes.
  9. Add the chopped cilantro and fluff it with a fork.
  10. Serve hot with a squeeze of lime juice and more cilantro. The optional topping includes chunks of avocado, shredded cheese and/or sour cream.
Nutrition Information:
Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 9mgSodium: 773mgCarbohydrates: 48gFiber: 13gSugar: 11gProtein: 13g

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