Print Recipe
4.91 from 11 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 361kcal
Author: Denise

Ingredients

  • 1/2 red onion diced
  • 1 can green chiles 127 mL/4.3 oz
  • 1 can corn kernels drained (341 mL/ 11.5 oz)
  • 1 can black beans drained & rinsed (540 mL/ 19 oz)
  • 1 cup fresh tomatoes chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup uncooked quinoa
  • 2 cups water

To Serve

  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • avocado
  • cilantro
  • diced tomatoes

Instructions

  • Place all ingredients in a 6 quart Instant Pot.
  • Cook on manual high pressure for 1 minutes. Allow the pressure to release naturally for 15-20 minutes.
  • Release remaining pressure and stir in the cheese and enchilada sauce.
  • Serve with cilantro, avocado, and additional diced tomatoes.

To prepare ahead and freeze:

  • Place all ingredients except the quinoa (and water) 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 water and cooking as indicated above.

Video

Notes

Recipe updated 4/28/2019 to address issues of the burn warning

Nutrition

Serving: 1/4 of the batch | Calories: 361kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Fiber: 10g | Sugar: 9g