Instant Pot Vegetarian Mexican Quinoa Casserole

Quick weeknight dinner option; just throw it in the Instant Pot! I've been craving Mexican food flavors lately and also wanting to load up on veggies, so I was happy to combine the two into an easy meal that I made after a 10-hour work day.

RECIPE

Makes 4-5 servings | Prep time: 5 mins | Cook time: 15-20 mins

Ingredients

1 cup enchilada sauce

1/2 small red onion, diced

1 can black beans, drained and rinsed

2-3 cups veggies of your choice (I used zucchini, red bell pepper & mushrooms; you could also use corn, tomatoes and/or green chiles)

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup uncooked quinoa

1-1/2 cups water

Toppings (optional): shredded cheese, cilantro, diced tomatoes, avocado, green onions

Instructions

1. Place all ingredients in a 6-quart Instant Pot.

2. Lock the lid and turn steam release handle to Sealing. Using the Manual or Pressure Cook function, set on High for 2 minutes. Allow the pressure to release naturally for 15 minutes; after 15 minutes, if it hasn't completely released (a.k.a. the float valve is still up), go ahead and turn the steam release handle to release the rest of the pressure.

3. Serve with toppings of your choice and enjoy!

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