This Instant Pot Enchilada Quinoa Recipe is a healthy one-pot meal Mexican dish that makes for a nutritious and easy weeknight dinner idea.

I have become pretty passionate about one-pot meals this year.


  • Less dishes
  • Less time
  • No babysitting the pot (because I may or may not be a master at unwatched pots boiling over….)

And, of course, the one-pot meals I cook have to be healthy. To me, that means the dish needs to be packed full of both protein and vegetables.

This healthy Instant Pot recipe is a one-pot meal that is full of protein from the quinoa and black beans. It also packs a powerful veggie punch with onions, bell peppers, zucchini with the flavor of green chiles and enchilada sauce.

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How to Make Instant Pot Enchilada Quinoa

First, preheat your pot and saute the onions and garlic in a little bit of oil.

I use avocado oil because it is full of healthy fats and it has a really high smoke point (meaning you won’t lose nutrients when you cook with it).

Sauteeing onions and garlic in Instant Pot for Enchilada Quinoa

Add in your broth and deglaze your pot, making sure there are not bits stuck to the bottom.

Broth and onions in the Instant Pot, deglazing the pot for Enchilada quinoa.

Now pour in your uncooked quinoa.

I like to buy my quinoa either at Costco or when it’s on sale at Sprouts.

Quinoa is one of my favorite healthy superfoods because it is high in both fiber and protein.

Adding dry, uncooked quinoa into Instant Pot for the enchilada quinoa.

Now add in all of the colorful stuff! This is when “taste the rainbow” gets delicious.

Different colors in veggies bring different nutrients, so eating a variety of vegetables is super beneficial for keeping your whole body running smoothly.

Corn, zucchini, red peppers, beans, and green chiles in Instant Pot before cooking for Enchilada Quinoa.

Next, pour in the enchilada sauce (no need to stir!).

A quick side note – I am a wimp when it comes to spice. When I make this for myself, I use mild green chiles and mild enchilada sauce.

If you prefer more spice (like my husband!), you can either add salsa or hot sauce at the end, or just use the spicier variety of chiles and enchilada sauce.

Adding enchilada sauce to the Instant Pot before cooking for Enchilada Quinoa.

Now, just close the lid (make sure the valve is set to sealing!) and set the timer for 2 minutes.

I tested this recipe quite a few times because the pesky BURN message kept appearing.

If you follow these instructions exactly, you should be good to go!

Make sure you deglaze the pot completely when you pour in the broth and don’t stir the vegetables or enchilada sauce when you add it.

A cooked pot of Instant Pot Enchilada Quinoa

Let the pressure naturally release (it took my pot about 15 minutes to fully release) and you’ll be left with a perfectly cooked pot of delicious quinoa.

I like to add avocado, plain Greek yogurt (an awesome sour cream substitute!), diced green onions, and chopped cherry tomatoes on top.

A bowl of Instant Pot Enchilada Quinoa topped with chopped cherry tomatoes, diced green onions, sour cream, and avocado.

The toppings make it even more delicious, add some great texture, and make it so pretty to look at.

A bowl of Instant Pot Enchilada Quinoa topped with chopped cherry tomatoes, diced green onions, sour cream, and avocado.

This is a great recipe to use for healthy weekly meal prep!

The leftovers reheat beautifully, so I like to make a pot on Sunday and eat it for lunch during the week.

A bowl of Instant Pot Enchilada Quinoa topped with chopped cherry tomatoes, diced green onions, sour cream, and avocado.

You can pair it with grilled chicken or leave it as-is for an easy Meatless Monday meal.

A bowl of Instant Pot Enchilada Quinoa topped with chopped cherry tomatoes, diced green onions, sour cream, and avocado.

Pin This Recipe For Later!

Pin showing Instant Pot Enchilada Quinoa in a bowl in front of an Instant Pot
Pin showing Instant Pot Enchilada Quinoa being cooked in an Instant Pot.


  • 1 tsp avocado oil or extra virgin olive oil
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 ½ cups low sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can corn, drained
  • 1 red bell pepper, dice***
  • 1 (4 oz) can green chiles, drained
  • 1 medium zucchini, chopped***
  • 1 (10 oz) can enchilada sauce


1. Press the “Sauté” button and wait for your Instant Pot to preheat.

2. Add the oil and sauté the onions and garlic for 2-3 minutes.

3. Press the “Cancel” button, add broth and scrape the bottom of the pot to make sure there are no stuck bits of onion or garlic. Stir in rinsed quinoa.

4. Add the remaining ingredients to the pot, but don’t stir.

5. Making sure the valve is set to “Sealing,” set the pot to high pressure and set the time for 2 minutes.

6. When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.


***If you want your vegetables to be crunchier & less cooked, you can add the bell pepper & zucchini immediately after the quinoa is done cooking, just replace the lid on the Instant Pot, and allow it to cook for about 5-10 minutes, or until the vegetables are cooked to your preference.

Weight Watchers Freestyle Smart Points: 6 points/serving

Nutrition Information:

Serving Size: 1/4th recipe

Amount Per Serving:

Calories: 374Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 767mgCarbohydrates: 66gFiber: 11gSugar: 8gProtein: 16g

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