I have joined the Instant Pot community since becoming a full time RV family. In the RV, there’s a stove, oven, and a microwave/convection oven. So why would I need something else to cook with you may ask? For one, I am not a big microwave fan and I have never cooked anything in a microwave/convection combo oven before, but I have used a pressure cooker and slow cooker for many years and feel comfortable with those. Also, the oven and stove run off a LP tank and we have to have it filled. That means taking the 37 foot RV to somewhere to fill the tank which is not too bad, but still a bit of a hassle.
So, enter the Instant Pot.
The Instant Pot has saved me space in that I am able to use it for sauteing, pressure cooking, rice cooker, and slow cooking so far(there are several other functions, such as yogurt function, that I have yet to try, but want to!). It does not create much, if any, moisture when cooking, which is great in an RV.
So, on to my yummy, easy, mexican quinoa recipe I made! I was trying to use what I had already in my pantry and refrigeration, so this is how I came up with this dish.
Mexican Quinoa Instant Pot Dinner
1 sweet potato, peeled and cut into 1 inch chunks
1 onion, diced
1 red, yellow or orange bell pepper, diced(I had mini colored bell peppers on hand and used about 6)
1 tomato, diced(or use 1 can diced tomatoes Muir Glen Organic Tomatoes, Diced, 14.5-Ounce Cans (Pack of 12))
1,4 oz can diced green chilis ( Ortega Diced Green Chiles, Mild, 4 Ounce (Pack of 12))
1 can black beans( Westbrae Natural Organic Black Beans, 15 Ounce Cans (Pack of 12))
1 1/2 cups water or broth(Frontier Broth Powder, Vegetable Flavored, 16 Ounce Bag), you’ll add this to the blended mixture to make up to 2 cups worth combined.
1/2 teaspoon Trader Joe’s Chile Lime Seasoning Blend, 2.9 oz
1 teaspoon cumin(McCormick Gourmet Organic Cumin Ground, 1.5 oz)
2 garlic cloves, chopped
Salt and pepper to taste(Redmond Real Salt, Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (2 Pack))
Saute the onion and bell pepper for a few minutes on the saute function in 1 tablespoon olive oil or butter. Add in the garlic, stir for one minute, add in tomato and saute for five minutes. Scrape the saute mixture into a blender. Add the green chilis to the blender along with the cumin, chile lime seasoning and salt and pepper. Let cool in blender while sauteing the sweet potatoes. Put sweet potato pieces into the Instant Pot on the saute function, adding oil as needed. Saute for five minutes, or until slightly brown. Turn off Instant pot and add the quinoa(make sure to rinse the quinoa in a sieve first). Blend the mixture in the blender until smooth. Taste to see if more seasoning is needed. Put in enough water or broth to make 2 cups of liquid and pour into Instant pot and stir gently. Put the lid on the IP(instant pot) and press the rice button.
Serve with avocado, cilantro, fresh lime, sour cream, and cheese, if so desired.
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