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This Instant Pot Quinoa Tacos recipe is perfect for Taco Tuesday! Plus, it doesn’t require a lot of space to whip it up, so it’s a go-to of mine for dinner in our tiny RV kitchen.

I’ve been cooking meals in our small RV kitchen for a year now and I think it’s safe to say I’ve got the hang of it. The first few meals were tricky and somewhat stressful (okay, really stressful), but I’ve learned how to get dinner on the table with just about zero counter space and minimal cooking tools.

The Instant Pot has officially become my favorite kitchen companion. I purchased one not long before we hit the road full time, so I was still an Instant Pot newbie. While soups are my go-to in the colder months, rice bowls and now, Quinoa Tacos, has become a favorite for spring and summer.

I’m not a big fan of the word ‘dump’ when it comes to cooking (because gross), but I’m not exactly sure how else to describe how easy this recipe is. You literally dump all of the ingredients in the Instant Pot, set it to 1 minute and off you go. Yep, it’s that easy!

The quinoa turns out perfectly and all of the flavors blend together to create one heck of a tasty meal.

Watch TREKKN Episode 1 featuring none other than…Quinoa Tacos (oh, and pretty mountains and cool ziplining.)

Here’s how to make the Quinoa Tacos.

Instant Pot Quinoa Tacos Recipe

Ingredients:

• 1 cup quinoa
• 1 cup vegetable broth (or you could use chicken broth)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced petite diced tomatoes
• 1 can (10 oz) enchilada sauce
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 cup frozen corn (thawed) – you can use one can of corn, drained
• Topping suggestions: diced red onion, avocado, cilantro, fresh lime, queso fresco
• Serve on warmed up corn tortillas

Directions:

1. Rinse the quinoa in a very fine mesh sieve.
2. In your Instant Pot, add the rinsed quinoa, vegetable broth, black beans (rinsed and drained), diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Mix all of the ingredients together.
3. Set your Instant Pot to 1 minute.
4. After the minute is done, let it sit for 10 minutes before you release the steam.
5. Release the steam after 10 minutes, stir in the thawed corn and let the quinoa sit for another 5 minutes to thicken up.
6. Garnish with your desired toppings and enjoy!

*Side note: I like to add the corn at the end because it doesn’t overcook it and it still has that nice crunch to it.

That’s it!

As an added bonus, these are just as good leftover. One recipe usually feeds us twice.

Here’s your printable Instant Pot Quinoa Tacos Recipe

Instant Pot Quinoa Tacos Recipe

This Instant Pot Quinoa Tacos recipe is perfect for Taco Tuesday! Plus, it doesn't require a lot of space to whip it up, so it's a go-to of mine for dinner in our tiny RV kitchen.

Print

Ingredients

• 1 cup quinoa
• 1 cup vegetable broth, or you could use chicken broth
• 1 15 oz can, black beans, drained and rinsed
• 1 14.5 oz can, diced petite diced tomatoes
• 1 10 oz can, enchilada sauce
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 cup frozen corn, thawed - you can use one can of corn, drained
• Topping suggestions: diced red onion, avocado, cilantro, fresh lime, queso fresco
• Serve on warmed up corn tortillas

Instructions

1. Rinse the quinoa in a very fine mesh sieve.
2. In your Instant Pot, add the rinsed quinoa, vegetable broth, black beans (rinsed and drained), diced tomatoes (with juice), enchilada sauce, chili powder, cumin and salt. Mix all of the ingredients together.
3. Set your Instant Pot to 1 minute.
4. After the minute is done, let it sit for 10 minutes before you release the steam.
5. Release the steam after 10 minutes, stir in the thawed corn and let the quinoa sit for another 5 minutes to thicken up.
6. Garnish with your desired toppings and enjoy!

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