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Taco with quinoa and black beans, cheese and avocado slices on a white plate

Instant Pot Quinoa with Roasted Sweet Potato & Black Beans

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x




  • 1 T. olive oil
  • 1 c. quinoa, uncooked, rinsed
  • 3/4 c. light coconut milk
  • 3/4 c. vegetable broth
  • 1/2 t. salt

Roasted Sweet Potato & Veggies

  • 1 med-large sweet potato, cubed
  • 1 T. olive oil
  • Sprinkle of salt
  • 115 oz. can black beans, rinsed, drained
  • 1 red, yellow or orange bell pepper, chopped
  • 1/2 small red onion, chopped
  • 1/2 c. cilantro, chopped

Coconut Cumin Lime Dressing

  • 1/4 c. light coconut milk
  • 1/4 c. olive oil
  • 3 T. lime juice
  • 2 garlic cloves
  • 1 T. honey
  • 1/2 t. cumin powder
  • 1/4 t. salt



  1. Rinse quinoa under cold running water.
  2. Warm 1 T. olive oil in Instant Pot in saute mode.
  3. Add the rinsed quinoa (still damp), coconut milk, broth and salt to the olive oil.
  4. Lock the lid and set the steam valve to its “sealing” position. Select the “MANUAL” button and cook for 1 minute on high pressure. Allow the pressure to release naturally for 10 minutes and then release any remaining pressure. Fluff quinoa with a fork and serve

Roasted Sweet Potato and Veggies

  1. Pre-heat the oven to 400 degrees.
  2. On a sheet pan coated with foil or non stick cooking oil, toss cubed sweet potatoes with olive oil and salt and roast for for 15 minutes.
  3. Remove from oven, toss potatoes and roast for 15 more minutes.

Coconut Cumin Lime Dressing

  1. Using an immersion blender or blender, blend dressing ingredients.


  1. Combine cooked quinoa, roasted sweet potatoes, black beans, bell pepper, onion, cilantro, and dressing.  Add additional salt and pepper to taste.
  • Category: Dinner
  • Method: Roast, Instant Pot
  • Cuisine: American

Keywords: Instant Pot Quinoa with Roasted Sweet Potatoes and Black Beans