Name: Instant Pot® Quinoa Taco Meat Substitute
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Quinoa - 1 cup; Water - 1 ¾ cups; Vegetable bouillon (such as Better Than Bouillon®) - 1 teaspoon; Salsa - ½ cup; Nutritional yeast - 1 tablespoon; Ground cumin - 2 teaspoons; Chili powder - 2 teaspoons; Garlic powder - ½ teaspoon; Sea salt - ½ teaspoon; Black pepper - ½ teaspoon

Ingredients for - Instant Pot® Quinoa Taco Meat Substitute

1. Quinoa 1 cup

2. Water 1 ¾ cups

3. Vegetable bouillon (such as Better Than Bouillon®) 1 teaspoon

4. Salsa ½ cup

5. Nutritional yeast 1 tablespoon

6. Ground cumin 2 teaspoons

7. Chili powder 2 teaspoons

8. Garlic powder ½ teaspoon

9. Sea salt ½ teaspoon

10. Black pepper ½ teaspoon

How to cook deliciously - Instant Pot® Quinoa Taco Meat Substitute

1 . Stage

Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4 . Stage

Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.

5 . Stage

Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.