Instant Pot® Mexican Quinoa

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 jalapeno pepper, minced, or to taste
• 3 cloves garlic, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 3/4 cup corn kernels
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1 cup dry quinoa
• 1 cup vegetable broth, or as needed
• 2 tablespoons chopped cilantro, or to taste
• 1 lime, juiced
• 1 avocado, diced

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2. Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

olive oil, onion, pepper, garlic, black beans, tomatoes, corn kernels, salt, ground cumin, paprika, chili powder, black pepper, quinoa, vegetable broth, cilantro, lime, avocado

Taken from www.allrecipes.com/recipe/265581/instant-pot-mexican-quinoa/ (may not work)