Quinoa Burrito Bowls are an easy weeknight meal made in your Instant Pot. Customize them with any toppings you love!
Unlike traditional burrito bowls, this recipe uses quinoa as a protein-rich alternative to rice. It cooks quickly in the pressure cooker and is relatively hands-off until you’re ready to serve.
As written, this recipe is naturally gluten-free and vegetarian. However, feel free to top it with any protein you love, like baked chicken breasts or leftover taco meat.
You can also wrap it in tortillas as a burrito filling, or serve it with crunchy tortilla chips.
Ingredients You’ll Need
The base of these bowls is simply rinsed quinoa and your favorite salsa. Paired with black beans, it becomes a complete vegetarian meal idea!
Sauteed onion and bell peppers give this dish extra color and flavor, but you can omit them for a faster meal, or swap for any other veggies you need to use up. You could even add a bag of frozen corn, for extra texture.
Just like a traditional burrito bowl, feel free to add any toppings you love, like shredded lettuce, diced tomatoes, cilantro, or guacamole.
How to Make Quinoa Burrito Bowls
Press the Sauté button on your Instant Pot and add a drizzle of olive oil into the pot. Saute the onion and bell pepper until softened, about 5 minutes. Add the cumin and stir again briefly, just until fragrant.
Press the Off/Cancel button on your machine and immediately pour in the water. Scrape the bottom of the pot with a spatula to make sure nothing is stuck. (This will prevent a burn error later.)
Rinse the quinoa under running water in a sieve for 1 minute or until the water runs clear. This will help remove the saponin in its outer coating, which can have a bitter or soapy flavor.
Pour the rinsed quinoa and salt into the pot, and stir well. Then add the drained black beans and salsa on top, and don’t stir it.
Secure the lid and move the steam release valve to the Sealing position. Use the Manual or Pressure Cook button to cook at high pressure for 1 minute. It will take roughly 10 minutes for the pot to pressurize.
When the cooking cycle is complete, let the pressure naturally release for 15 minutes. This is when the quinoa will finish cooking, without sticking to the bottom of the pot. When the screen reads L0:15, move the steam release valve to the Venting position.
The floating valve in the lid will drop when there is no more pressure in the pot. Remove the lid and fluff the quinoa with a fork. Adjust any flavoring to your taste, adding extra salt or a squeeze of lime juice.
Serve warm with any toppings you love, like fresh cilantro, sliced avocado, shredded cheese, or a dash of hot sauce. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
You can cook quinoa on the stove, too! Simply use a medium saucepan to saute the pepper and onions, then bring the liquid to a boil when you add the quinoa, beans, and salsa. Once it’s boiling, lower the heat, cover the pot with a lid, and simmer for 10 minutes. Then remove the pan from the heat, but don’t remove the lid for 5 more minutes. This will ensure the quinoa is perfectly cooked, without burning to the bottom of the pan.
Yes, of course! Feel free to add chili powder, garlic, dried oregano, or smoked paprika for extra flavor. You can also use 1 1/2 cups vegetable broth instead of water, if you prefer.
Looking for more Instant Pot recipes? Try my Instant Pot Vegan Chili, Lentil Curry, Mashed Potatoes, or Lentil Soup for more ideas.
Instant Pot Quinoa Burrito Bowls
Ingredients
- 1 teaspoon extra-virgin olive oil
- ½ red onion , diced
- 1 red bell pepper , diced and seeds removed
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 cup quinoa , rinsed well
- 1 cup prepared salsa
- 1 ½ cups water
- 1 (15 oz.) can black beans , drained and rinsed
- Optional toppings: Avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce
Instructions
- Heat the oil in the bottom of the Instant Pot, using the "Saute" setting. Saute the onions and peppers until start to soften, about 5 minutes, then add in cumin and stir for another minute. Press the Off/Cancel button right away.
- Add in the quinoa and water and stir well, making sure to scrape the bottom of the pot with a wooden spoon, to make sure nothing is stuck to the bottom. (This will prevent a burn error later.) Add the salsa and beans on top without stirring again. Secure the lid and move the steam release valve to "Sealing."
- Press the Manual or Pressure Cook button and cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes when the cooking cycle is complete, to let the quinoa finish cooking, without burning to the bottom of the pot. When the screen reads L0:15, move the steam release valve to Venting to release any remaining pressure.
- When the floating valve in the lid has dropped, it's safe to remove the lid. Fluff the quinoa with a fork, then serve warm with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
- Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!
Notes
Nutrition
If you try these Quinoa Burrito Bowls, please leave a comment and star rating below letting me know how they turn out for you.
This was so simple and delicious! Threw in some extra carrots that I needed to use up too. Thank you for sharing!
SO, I totally thought I had quinoa, poured in a cup of what I thought was quinoa. Nope, it was millet. They cook exactly the same and have a similar flavor, so hopefully it will still turn out. But I love how quick this recipe is. And it smells delicious!
Made it for my vegan in-laws, and we all loved it. Thank you!
OH yu-um. I managed to make it to 50+ without really learning how to cook until recently changing to a plant based diet but this recipe makes me look like I know what I’m doing!
This is stunningly delicious. I do much prefer it with a fresh salsa or, at least, a jarred one that is very vinegaty. I did add some fresh corn and that was tasty.
OMG! So amazing! I made this in my Instant Pot Duo exactly as listed with the “rice” setting. I let it depressurize for probably 30 minutes and the quinoa tails were all out and curly 🙂 My husband and I couldn’t believe how delicious and EASY this is!
Delicious recipe — worked perfectly in the Instant Pot. I omitted the bell peppers and reduced the onion a bit since both are in the salsa, and only used 1/2 cup of salsa with a tad more water. (We have acid reflux/GERD issues here.) Added some leftover sweet potato and half of an avocado. Scrumptious, easy dinner that is a nice addition to the meal and perfect for weekday lunches. Thanks so much!
Such a delicious dish even my 2 teenage boys took seconds! It’s so easy to make that this will go on my weekly rotation. Only change I made was I replaced the water with vegetable stock. I find that it makes the Quinoa more flavorful. Thank you for this recipe and I can’t wait to try others!
This recipe is fantastic and a staple in my home! I’ve changed it up by making a thai curry version and playing around with different veggies. As long as I’m consistent with the quinoa to liquid ratio, it turns out delicious!
I just pre-ordered the instant pot cookbook and can’t wait to try more of your recipes!
This was a big hit with boyfriend! He didn’t miss the meat and was full. We both enjoyed it even more the second day. Use a good quality salsa. I didn’t use the instapot and it was easy cleanup and quick. I highly recommend avocado and cilantro for the garnish. Thank you, Megan!
Hi Megan,
This looks delicious and I can’t wait to try it. I make quite a few of your recipes and have never been disappointed.
Thanks so much!
Jessica
I’m not a huge quinoa fan. My mouth can’t handle the texture. If I make this with brown rice, is everything else in the pot going to be complete mush after 24 mins?
I was wondering that too, if brown rice can be a substitute for the quinoa?
Brown rice takes 22 minutes to cook the Instant Pot, with a 10-minute natural release, so I’m not sure the vegetables would have much texture left at that point. You might want to cook the rice for 15-ish minutes first, then add in everything else? This is just a guess, so let me know if you try it.
Our family loved this recipe! Thank you!
Great recipe. Added corn with the beans and avocado as a topping and I was very satisfied! Yum!
Can you make this in a slow cooker? Has anyone tried it??
Loved this! I made a big burrito meal of it, tortillas and all. High pressure 4 min, 15 NPR. I subbed fire roasted diced tomatoes for salsa and also threw in a can of corn. Set out bowls of toppings and added kalmato olives as an option. My husband is not vegan, so I also set out roasted chicken from the deli and Mexican cheese. We both ate enthusiastically!
I’ve made this recipe so many times, both exactly as written and also with subtle modifications. Family always raves about how delicious this is!
Thanks for posting this! It will be a staple in our household.
I made this just now and the bottom is all burnt. I even used a little bit less quinoa and a little bit more water. I gave it a stir before I turned it on so there would be liquid in the bottom. What did I do wrong? Thanks
Did you definitely cook it on low pressure? If it was on high pressure that could definitely trigger a burn error. Or, if you have an 8-quart pot, they tend to be burn-error-trigger-happy, in general. What I would do in that case is let the dish sit in the pot for 10-15 minutes (the pot will de-pressurize since the heating will stop with the burn error) and that time will allow the quinoa to finish cooking, and it will help anything that got stuck to the bottom re-hydrate so there isn’t a big burnt mess on the bottom of your pot. If you have an Instant Pot with only a high-pressure option (like the Lux model) I’d recommend cooking the quinoa for 1 minute at high pressure, with a natural release for 15 minutes instead.
This is so yummy and easy! I use vegetable broth instead of water and tonight I used kidney beans because I was out of black beans. Still delicious and an easy way to change it up!
Hi there, I have already cooked my quinoa for the next few days for different uses. How do you suggest I make this meal with cooked quinoa. thanks for your time, Jen G
Maybe just stir in some spices to the cooked quinoa, and heat it up with a little salsa and black beans on the stove? Or you could just add all the toppings over it and call it a day!
HI Megan,
thanks for your reply…I was looking at the recipe again and thinking that I could saute in the instant pot as in step 1 and then add the salsa and beans and then add the quinoa last . Then to serve, add the toppings.
This sounds delicious. Is there a substitute I can use for the quinoa, for someone who doesn’t digest it properly? Sounds weird I know. Thanks for sharing this wonderful recipe
I just preordered your new cookbook! Can’t wait to try the recipes in it. Thanks for creating a vegetarian instant pot cookbook!
I’ve had my Instant Pot just a few days. I was looking at your recipes to get idea for healthy meals. You were asking for suggestions, Chicken Papriká could probably be made in a healthier way, you could use quark instead of sour cream. You must use red onions, my grandmother and my mom always did.
So delicious and easy! This is the second recipe i’ve tried in my new Instant Pot, and I am so grateful to you for sharing it. My three year old loves it, too. Thanks!
Has anyone tried doubling? Would like to serve 6-8? Any suggestions?
I think this one would double just fine! With the Instant Pot, you keep the same cook time when doubling a recipe– it will just take longer to come to pressure due to the added volume.
I have made this twice now and absolutely love the flavour and the ease it takes to make it. Thank you.
Anne
When do you add cumin and salt? Not seeing it in directions! Thanks!
Just made this. So good. So easy. Highly recommend:)
After ending an extended juice fast, I wanted to transition to a healthier eating routine. I happened upon your “No Excuses” cookbook at my local library and have been hooked ever since! I’ve made several of the recipes from that book and also several from your website.
This Burrito Bowl was dinner last night and wow it was amazing! I ate it as prescribed with the beans no meat. I didn’t miss the meat at all. I really was awesome. Thank you for sharing!
ps. The Kung Pao Chickpeas from your book was a raving success tonight! my 12 year old could not stop talking about how good it was.
Oh, I’m so happy to hear that! Glad you’re all enjoying the recipes!
I bought your Fresh and Healthy Instant Pot Cookbook. Being a vegetarian I was thrilled that the meat recipes included changing the protein. So far, I have made seven recipes. I can’t wait to try more. My fav was Roasted Vegetable Bowls. My hubs fav was Italian Style Shakshuka.
I love my Instant Pot and I love your Cookbook.
By the way, I heard about your book on Erin’s Well Plated web site.
I love this recipe! My favorite for my new instant pot so far
This is awesome! I made quinoa on the stovetop a few years ago and hated it. But this looked so good I had to try again Especially since I have an Instant Pot now. It’s so good! It was one of the easiest meals I’ve ever made and turned out perfectly. Thanks for the recipe. 😀
This was amazing. The texture of the quinoa is perfect. I do not eat beans, so I substituted chopped carrots instead and used jarred Green Salsa. For a great sauce, google Mexican cauliflower cheese sauce.
This recipe is really flexible and you could throw in celery or any extra vegetables you have on hand. THANK YOU.
I ADORED this recipe! Been eating it often. I’ve also found that if I leave out the quinoa, it also makes the best taco filling as well!
This is so easy and absolutely delicious
Easy, fast, and a family hit! We serve with this vegan queso recipe (http://www.veggieonapenny.com/vegan-cheese/) and chopped bell peppers, onions (optional), and fried tofu (optional) with chopped romaine. Optional salad dressings. Yum! My first hit recipe in the InstaPot!
If I were to double this recipe and use the instant pot, would I add more time? For how much longer would I cook it?
Thanks for the yummy recipe! Even the kids loved it!
I don’t change the time when doubling recipes for Instant Pot cooking. It will naturally take longer to come to pressure due to the increased volume of food, so the overall time will be longer, but the actual cook time that you choose stays the same.
This was delicious and so filling. I will be making this often.
This is so yummy! I made it for a quick dinner and will be eating the leftovers for lunches! I love looking forward to lunch! Thank you!
When you cook quinoa/rce does the pot foam? TIA
It probably does get foamy on the inside of the pot, which is why you always need to allow for at least a 10-minute natural release when cooking grains, pasta, or beans. Starchy water will not shoot out of the vent or make a mess if you let the pressure release naturally first.
I am about to buy my first instant pot but since i’m single, i’m getting the 3qt or mini. Would this recipe work in the mini? Thanks.
This one might work in the mini, but that size is very limiting in what you can do. I recommend the 6 quart to take full advantage of pot-in-pot cooking, so that you could make your main course and a side of rice, steamed cauliflower, or something else at the same time. And example of this is my Chipotle Burrito Bowls. I often make meals to feed two adults in my 6 quart, and I think most people use the 3-quart size as a rice cooker or for small side dishes.
Could I use 1/2 cup of salsa instead of one cup?
Made this for dinner today. Absolutely delicious! This is a keeper. Thank you so much for sharing 🙂
Thank you for this great recipe! I was just given an Instant Pot as a gift two nights ago and I had no idea what to do with it, especially as a vegetarian. This was the first recipe I tried and it turned out perfectly! I actually doubled it. I used frozen onions, frozen red pepper, and I didn’t have any green peppers so I threw in a jalapeno! I also cut back on the black beans a little bit and added some corn and diced sweet potato, also frozen. It turned out so perfectly. Thanks to this recipe I am totally sold on the Instant Pot and will be trying out many more one-dish meals… it was so wonderful to do other things while dinner was taking care of itself!
This was really great. I am not a huge fan of quinoa (or cumin so I used other seasonings) but it was really great, the toppings make it, thank you Megan!
Very yummy!! I added some frozen organic corn to the pot. We topped with shredded lettuce, shredded cheese, cilantro, avocado and lime! A dash of Chiluba hot sauce made it perfect! Thanks for a great recipe!
Hello Megan! I tried this last night and it was amazing. My husband is craving it again tonight. I’m glad that I found your post.
This recipe is so easy and delicious!
Good flavor but followed instructions to a tee and the resulting meal was way too mushy. I’d probably take some of these other commenters suggestions to cook for a much shorter time and/or shorten/eliminate the natural release and gonstraight to quick release. My 2 year old ate it tho. So it’s still a win.
This has become a household staple. Super easy, delicious, and the leftovers reheat well. I make it once a week. Thanks!