📖 Instructions

1. First things first, make sure you have your Instant Pot ready to go. Give it a quick rinse—I always do!
2. Next, rinse the quinoa thoroughly under cold water. This helps to remove any excess starch and prevents stickiness. It's a small step, but it makes a big difference!
3. Now for the beans: If you're using canned black beans, drain and rinse them really well. If using dry beans, you'll need to soak them beforehand for at least 6 hours. Trust me, it's worth it!
4. In your Instant Pot, combine the rinsed quinoa, black beans, water or broth, and a pinch of salt. Give it a good stir to make sure everything is evenly distributed. Don’t forget to add the spices!
5. Secure the lid and set the valve to "sealing". Select the "Manual" or "Pressure Cook" function and set the timer for 5 minutes for white rice or 7 minutes for brown rice. It's that simple!
6. Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. After that, carefully release any remaining pressure manually. Be careful here, steam can be nasty!
7. Open the lid and fluff the quinoa and black beans with a fork. Taste and adjust seasoning if needed. I often like to add a squeeze of lime juice for that extra zing!
8. Serve it up hot! I like to garnish mine with fresh cilantro and a dollop of plain Greek yogurt—it's amazing! You can also add a side of avocado for extra creaminess!
9. If using dry beans, you'll need to soak them first. It's super important. Don't skip this step unless you want some super hard beans that might break a tooth!