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Instant Pot Southwestern Quinoa Black Bean Salad

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This Instant Pot Southwestern Quinoa Black Bean Salad is both delicious and healthy! A lovely mix of quinoa, black beans, corn, a tangy dressing & prepared in less than 15 minutes in your instant pot.  

 

 I have been using my instant pot a lot lately and loving all of the delicious and healthy choices.  This Instant Pot Southwestern Quinoa Black Bean Salad is such a perfect example. It is very quickly becoming one of my favorites.  This superfood salad is also vegan & gluten free.  I love to load mine up with freshly sliced Avocado.  Avocado’s are super nutritious and have many other health benefits.  

This salad makes a great entree or pairs wonderfully as a side dish.  I have served this salad with both my Instant Pot Sous Vide Steak Fajitas and instant pot chicken fajita’s and it was AMAZING! 

The gorgeous colors alone make me want to dig right into this salad.  I absolutely adore the flavors of the black beans, corn, avocado’s & tomatoes together.  Eating a variety of colorful food provides additional vitamins, minerals, and antioxidants to nourish your body.    

OMG look how delicious this is paired with my Instant Pot Sous Vide Steak Fajitas!! 

Instant Pot Southwestern Quinoa Black Bean Salad
Yield: 8 8

Instant Pot Southwestern Quinoa Black Bean Salad

Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes

This Instant Pot Southwestern Quinoa Black Bean Salad is both delicious and healthy! A lovely mix of  quinoa, black beans, corn, a tangy dressing & prepared in less than 15 minutes in your instant pot.  

Ingredients

  • 2 medium onions, diced
  • 1 tablespoon olive oil
  • 4 cups chicken stock
  • 2 cups quinoa
  • 2 cans black beans, rinsed
  • 16 ounces frozen corn, thawed
  • Optional- Chopped avocado and quartered grape tomatoes

Dressing ingredients-

  • Juice of 1 lime, 1/4 cup
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • ¾ teaspoon salt
  • ½ teaspoon coriander
  • ¼ cup cilantro, chopped

Instructions

  1. Set Instant Pot to Sauté.
  2. Add olive oil and onion.
  3. Cook for about 5 minutes, stirring occasionally until onions are translucent.
  4. Add chicken stock and quinoa.
  5. Set Instant Pot to Rice, low pressure, 6 minutes.
  6. While cooking, combine black beans and corn.
  7. Add cooked quinoa to the black beans and corn.
  8. Add dressing ingredients to a medium bowl, and whisk until combined.
  9. Pour dressing over quinoa mixture.
  10. 10. Mix until just combined.
  11. 11. Serve with avocado and quartered grape tomatoes.

Nutrition Information:


Amount Per Serving: Calories: 329Saturated Fat: 1gCholesterol: 3mgSodium: 396mgCarbohydrates: 47gFiber: 5gSugar: 3gProtein: 11g

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