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Quinoa Taco Bowl in a white bowl next to a fresh bunch of cilantro all in front of a pressure cooker

Instant Pot Quinoa Taco Bowl

Instant Pot Quinoa Taco Bowls are a simple and delicious, healthy one-pot meal. This is an Instant Pot Dump and Start recipe, so it's very easy to make. Great for meal prep!

Course Main Course
Cuisine American, Mexican
Keyword pressure cooker quinoa taco bowl recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 5
Calories 261 kcal
Author Sandy Clifton


  • 1 cup Quinoa*, well rinsed
  • cup Water
  • 1 cup Salsa
  • 2 Tablespoons Fresh Lime Juice, (about ½ of a lime)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Kosher Salt (or ½ tsp table salt)
  • ¼ teaspoon Pepper
  • 1 (15 oz) can Black Beans, drained & rinsed
  • 1 (15 oz) can Corn, drained

Garnish (Any or All)

  • Cilantro
  • Avocado
  • Sour Cream
  • Jalapeño
  • Shredded Cheese


  1. Rinse the quinoa very well. This removes the saponin that causes a bitter or soapy taste.

  2. Add all ingredients to the pressure cooker in order listed (don't stir!) and place the lid on. Set the steam release knob to the Sealing position.

  3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 2 minutes. High Pressure.

  4. When the cook time has finished, turn off the pot and let it sit undisturbed for 15 minutes. Then manually release any remaining pressure by turning the steam release knob to the Venting position.

  5. Fluff with a fork and serve with any garnishes you like.

For Meal Prep

  1. Package the garnishes/toppings in separate containers. Then divide the quinoa evenly between 5 meal prep containers. Keep refrigerated.

  2. To reheat, microwave for 1 to 2 minutes, stirring halfway through. Add the garnishes after reheating.

Recipe Notes

*If you use red quinoa, increase cook time by 1 minute.