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Quinoa Enchilada Casserole in a white bowl with avocado slices, tomatoes, lime wedges, and cilantro
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4.85 from 20 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


  • 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


  • 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.



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.
  • 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


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