Instant Pot Smoky Chipotle Quinoa, Black Beans, and Corn

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Technically, quinoa isn’t a grain at all; it’s a seed. But who really cares? The ancient South American staple is loaded with complex carbs and protein. Coupled with black beans and corn, it makes a complete, plant-based meal. Make sure to use precooked, dehydrated black beans. They should not be confused with dry black beans, which require a much longer cooking time.

Inspired by:

recipe updated Mar 19, 2020


  • Cilantro icon
    as needed
  • Chipotle chili powder icon
    Chipotle chili powder
    1 tbsp (8g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Dried onion icon
    Dried onion
    2 tbsp (30g)
  • Dried garlic icon
    Dried garlic
    1 tsp (5g)
  • Mexican oregano icon
    Mexican oregano
    1 tsp (5g)
  • Sea salt icon
    Sea salt
    about ¼ tsp (2g)
  • Quinoa icon
    2 cups (346g)
  • Dried black beans icon
    Dried black beans
    1 cup (192g)
  • Dried corn icon
    Dried corn
    about ½ cup (120g)
  • Vegetable broth icon
    Vegetable broth
    4 cups (884g)
  • Lime juice icon
    Lime juice
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add chipotle chili powder, ground cumin, dried onion, dried garlic, mexican oregano, sea salt, quinoa, dried black beans, dried corn and vegetable broth to the inner pot
  2. Stir until well combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 5 min
  5. Natural release - 5 min
  6. Quick release
  7. Serve
  8. Garnish with cilantro and lime juice
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