Mexican Quinoa Bowl with Shrimp
Instant Pot Recipe
I am very big on one pot dishes and even bigger on Instant Pots. If you don’t already have an Instant Pot I would highly recommend investing in one.
This is just one of the many easy and healthy dishes I plan to bring your way with the Instant Pot.
Packed with flavor, and super hearty, this bowl is delicious.
Mexican Quinoa Bowl with Sautéed shrimp
1 cup quinoa
2 ½ cup chicken stock
1 Jar of of Red Salsa
1 white onion
1 jalepnoa chopped
1 can black beans -drained and rinsed
1 can bag frozen corn – heated in the microwave
1 red bell pepper- diced
1 tsp salt
½ tsp garlic powder
½ tsp onion power
½ tsp pepper
Shredded Mexican Cheese
Step 1: Get all ingredients out and ready…( chop your onion and jalapeño, drain the beans, and heat the corn.)
Step 2: Throw all ingredients EXCEPT bell pepper into the instant pot.
Step 3: Close the lid and press PRESSURE COOK and turn heat to high for 27 min
Step 4: While the instant pot cooks, take your shrimp out and in a bowl, add your shrimp, drizzle with olive oil, season with a little, salt, pepper, and lime juice and let sit until your pressure cooker is on its last 5 min.
Step 5: Heat a pan with olive oil on medium-high heat. Add your shrimp and sauté on med-high for 1 min then lower your temp to med-low and sauté for 4 more minutes.
Step 6: Let your instant pot completely vent, open the lid and toss the bell peppers in. I like to toss the bell peppers in last because it adds a crunch factor.
Step 7: Dish it up, and you’re ready to enjoy!
If you guys make the recipe tag me, I would love to see, it always makes my day!!