Easy Quinoa Burrito Bowl + Instant Pot Cheat Sheet PDF
Hello friends! I hope you are experiencing all the good that accompanies life during this unprecedented time! I know I am appreciating the opportunity to slow down and enjoying the time to experiment a little more in the kitchen while we pray our hearts out for health care workers and others deeply affected by this pandemic.
If you have an Instant Pot that’s been collecting dust while you figure out what to do with it, now may be the perfect time to capitalize on the amazing time-saving tool that it is.
As always, I am loving my Instant Pot. I realized I created this super helpful chart a while back and even though I use it nearly every day, I never ended up sharing it! When I first got the Instant Pot I put together this list of cook times from the stack of IP cookbooks I grabbed from the library. 
I’ve kept it taped inside the cabinet above where I keep the Instant Pot, and it’s such a quick and easy reference. It always gives me a rough idea of how long something should cook, and keeps me from having to look up a cook time every time.
I’ve updated it with even more tips and info now that I’ve been using my Instant Pot nearly every day for 2 years.
Grab yours here!
My latest favorite go-to meal has been this quinoa burrito bowl. It’s quick cooking, versatile and a cinch to put together. We’ve had it plain, wrapped up in collard wraps and cold.
It’s simply diced onion (if you have it), quinoa, black beans, a diced sweet potato (which can also be left out) and you can add some spices if you want to.
The challenge with the Instant Pot is that while I feel it does lend an overall better flavor, the cooking method does tend to mute the spices and require more of them.
However, the real beauty of the burrito bowl is that you can pour on some salsa, hot sauce or other condiment of choice to help the flavor if yours didn’t turn out quite how you wanted!
I actually completely left all of the spices out of the last batch and I don’t think anyone noticed! A generous topping of salsa and it was perfect.
I’ve also tried quite a few recipes where the salsa is added before cooking! Feel free to try this if you’re looking for something a bit more tomato-ey and saucy, but I think my new favorite is to just enjoy with salsa at the end. Especially since that is such a great way to enjoy fresh garlic.
| Prep Time | 5-10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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- 1 cup diced onion
- 2 cups water or vegetable broth
- 1 cup quinoa
- 1 can black beans drained and rinse (1 1/2 cups cooked beans)
- 1 sweet potato peeled and diced [can be omitted]
Ingredients
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|
- Add all ingredients to Instant Pot and cook on high pressure. If including diced sweet potato cook for 6 minutes. If using just beans and quinoa, cook for 1 minute.
- Allow pressure to release naturally for at least 10 minutes before releasing remaining pressure. Stir and serve with any and all burrito toppings you want!
I like to add 1/2 tsp salt to the Instant Pot when cooking and then most of my household likes to add a sprinkle of salt when eating.
To speed cooking, turn pot on to saute and add water. The water will begin heating while you chop and prepare other ingredients. When all ingredients are in the pot, press cancel and proceed with recipe.
Optional add ins:
1 TSBP each chili powder, cumin, smoked paprika
1 cup salsa OR
1 can diced tomatoes with juice (reduce water to 1 1/2 cup)