Instant Pot® black bean, quinoa and vegetable bake

    1 hour 45 min

    I came across some quinoa bake recipes online and decided to put my spin on them, using ingredients I had on hand. This recipe is very flexible so you can add or subtract veggies and other ingredients as you wish. Skip steps 1 and 2 and use tinned black beans (drained) if preferred. Follow manufacturer's instructions for cooking the quinoa if your pressure cooker doesn't have a Brown Rice setting. Serve with soured cream, avocado and hot chilli sauce.

    1 person made this

    Serves: 8 

    • 150g dry black beans
    • 1L water
    • 350g quinoa
    • 1 tablespoon vegetable oil
    • 1 red onion, diced
    • 1 red pepper, diced
    • 2 cloves garlic, minced
    • 1 pinch cumin
    • 250g sweetcorn
    • 25g chopped fresh coriander, divided
    • salt and ground black pepper to taste
    • 275g grated cheese, divided
    • 180g spicy green salsa, or more to taste
    • 1 tablespoon tomato puree
    • 180ml hot water
    • 2 scallions, thinly sliced

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:15min  ›  Ready in:1hr45min 

    1. Place black beans in a multi-functional pressure cooker. Add enough water to cover well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
    3. Combine 1 litre water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
    4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
    5. Preheat the oven to 190 C / Gas 5.
    6. Heat oil in a large pan over medium heat. Add onion, red pepper, garlic and cumin; cook and stir until softened, about 5 minutes. Stir in sweetcorn until heated through, 3 to 5 minutes. Remove from heat and stir in some fresh coriander. Season with salt and pepper.
    7. Stir black beans, onion mixture, 3/4 of grated cheese and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
    8. Dissolve tomato puree in 180ml hot water. Drizzle over the quinoa mixture. Sprinkle remaining grated cheese evenly over the top.
    9. Bake in the preheated oven until cheese has melted, about 25 minutes. Garnish with remaining coriander and scallions.

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