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IP Vegan Quinoa Burrito Bowls

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Makes: 1 servings adjust



  • 1 teaspoon Extra Virgin Olive Oil
  • 12 Red Onion, diced
  • 1 Bell Pepper, diced
  • 1 teaspoon Ground Cumin
  • 12 teaspoon Salt

Step 1

Heat the oil in the bottom of the Instant Pot, using the "saute" setting. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment.


  • 1 cup Quinoa
  • 1 cup Salsa
  • 1 cup Water
  • 15 ounces Canned Black Beans

Step 2

Add in the quinoa, salsa, water, and beans, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the "rice" button, or manually cook at low pressure for 12 minutes. Let the pressure naturally release once the cooking is over, to make sure the quinoa completely absorbs the liquid. (This takes 10 to 15 minutes.)


  • Avocado
  • Fresh Cilantro

Step 3

Remove the lid, being careful to avoid any steam releasing from the pot, and fluff the quinoa with a fork. Serve warm, with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
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