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Smoky Chipotle Quinoa, Black Beans, and Corn Recipe

Smoky Chipotle Quinoa, Black Beans, and Corn

Smoky Chipotle Quinoa, Black Beans, and Corn

Pamela Ellgen
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Course, Side Dish
Cuisine Mexican
Servings 6 servings


  • Instant Pot Multi Pressure Cooker


  • Dry ingredients
  • 1 tablespoon ground chipotle powder
  • 2 teaspoons ground cumin
  • 2 tablespoons dried onion
  • 1 teaspoon dried garlic
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon sea salt
  • 2 cups quick-cooking quinoa
  • 1 cup dehydrated black beans
  • 1/2 cup dried corn
  • For cooking and serving
  • 4 cups vegetable broth or water
  • roughly chopped fresh cilantro to serve
  • lime juice to serve


  • Preparation:
  • Layer the dry ingredients in the jar in the order listed.
  • To Cook:
  • Place all of the jarred ingredients into the Instant Pot. Add 4 cups of broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
  • To Serve:
  • Garnish with fresh cilantro and a squeeze of lime juice.
Keyword Instant Pot, vegan, vegetarian
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