Instant Pot Easy Quinoa Burrito Bowl

Sometimes it seems like eating healthy takes 10x more time and effort than grabbing something fast. That’s why I love recipes like this! This healthy quinoa burrito bowl is delicious, nutritious and FAST thanks to the Instant Pot (get yours here:

Quinoa is a gluten-free, high protein food that is great at delivering the flavors of whatever you cook it with. Quinoa made in a pressure cooker is super easy, turning out fluffy and tender with very little clean-up. Quinoa is easy to find at most grocery stores these days–just look for it near the bagged rice and beans.

This burrito bowl is absolutely delicious and is on the table in only 35 minutes. It’s filled with savory, fluffy quinoa, tender beans and corn and just the right amount of spice. Top this warm treat with cool avocado, diced tomato and lime slices for a taste sensation!

How many recipes do you know that are vegan, but still good enough to please a crowd of diverse tastes? Well, you’ve found one right here, and it’s delicious. And not only that, but it’s a one-pot meal for super easy clean-up.  Who could ask for more?

How many recipes do you know that are vegan, but still good enough to please a crowd?


  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 cup quinoa, rinsed
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder (or to taste)
  • 1 1/3 cups vegetable broth
  • 1 15oz can black beans, drained and rinsed
  • 1 cup corn kernels, frozen
  • 1 15oz can fire-roasted diced tomatoes, undrained

To Finish:

  • Diced avocado
  • Chopped tomato
  • Chopped cilantro
  • Lime juice


  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, about 4 minutes.
  3. Add quinoa, garlic, and spices. Cook and stir for 4 minutes more.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Add beans and frozen corn and stir. Add tomatoes in an even layer on top–do not stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, let the pressure naturally release (about 15 minutes).
  9. Stir to mix all ingredients. Serve in bowls topped with avocado, tomato, cilantro, and lime juice.

*The MANUAL and PRESSURE COOK buttons are interchangeable.