Instant Pot Quinoa Enchilada Casserole
Instant Pot quinoa enchilada casserole is a delicious and easy weeknight dinner! Prep freezer packs for a convenient freezer Instant Pot meal. Vegetarian, gluten-free, and easily made vegan!
Servings: 4
Calories: 361kcal
Ingredients
- ½ red onion (diced)
- 4.3 oz can green chiles (127 mL; I used mild)
- 11.5 oz can corn kernels drained (341 mL)
- 15 oz can black beans drained & rinsed (540 mL/ 19 oz also works)
- 1 cup fresh tomatoes (chopped)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 cup uncooked quinoa
- 2 cups water
To Serve
- 1 cup enchilada sauce see note 1
- 1 cup mozzarella cheese (shredded)
- avocado
- cilantro
- diced tomatoes
Instructions
- Place the red onion, green chiles, corn, black beans, tomatoes, chili powder, ground cumin, salt, quinoa and water into the stainless steel inner pot of your Instant Pot.
- Stir to combine. Place the lid on the Instant Pot, set the steam release handle to 'sealing', and select 'pressure cook' (or 'manual' on older models) to 1 minute.
- The pot will take 15-20 minutes to come to pressure.
- Once the Instant Pot finishes cooking, allow it to sit for 15 more minutes before releasing the remaining pressure (set the steam release handle to 'venting').
- Stir in the cheese and enchilada sauce, and enjoy.
- Serve with cilantro, avocado, and additional diced tomatoes.
To prepare ahead and freeze:
- Place all ingredients except the quinoa in a gallon-size freezer bag.
- Freeze for up to 3 months.
- Thaw completely before adding all ingredients to the Instant Pot with the quinoa and cooking as indicated above.
Video
Notes
Recipe updated 4/28/2019 to address issues of the burn warning
1- I used a mild enchilada sauce, and have tested with Fronterra, La Victoria and homemade enchilada sauce.
Storage
- after cooking, store in the fridge for up to 4 days
- portion out into meal prep containers and freeze for up to 3 months
- thaw overnight in the fridge, then reheat in the microwave
Nutrition
Serving: 1/4 of the batch | Calories: 361kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Fiber: 10g | Sugar: 9g