Instant Pot Spanish Quinoa
Ingredients:
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped tomato
⅓ cup chopped carrot
¼ cup canned diced green chile peppers
3 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon sea salt
½ teaspoon dried oregano, crushed
¼ teaspoon crushed red pepper
1 cup quinoa, rinsed and drained
Directions:
Set an Instant Pot electric pressure cooker on the sauté setting and allow to heat. Add the onion, bell pepper, tomato, carrot, chile peppers, garlic, chili powder, salt, oregano, and crushed red pepper, and cook for 5 minutes, stirring frequently. Press “Cancel.” Stir in the quinoa and 1 cup water.
Lock the lid in place, adjust the setting to “Multigrain,” and cook for 10 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully.
