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Instant Pot® Quinoa Taco Meat Substitute
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quinoa taco meat with smoky seasonings and salsa cooked in Instant Pot®, then baked for a crispy finish.
Ingredients:
  • 1 cup quinoa
  • 1.75 cups water
  • 1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
  • 0.5 cup salsa
  • 1 tablespoon nutritional yeast
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon black pepper
Instructions:
  • Ensure the quinoa is well rinsed in a mesh strainer, then transfer it to a multi-functional pressure cooker like Instant Pot®. Mix in vegetable bouillon, close the lid securely, and set to high pressure for 10 minutes following the manufacturer's guidelines. Once pressure builds, cook for an additional 10 to 15 minutes.
  • Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  • Carefully quick-release pressure following manufacturer's instructions for about 5 minutes. Then, unlock and remove the lid.
  • In a large bowl, mix cooked quinoa with salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper until well combined. Spread the mixture onto the prepared baking sheet.
  • Bake in the oven for 15 minutes, then stir. Bake for an additional 5 to 15 minutes until the quinoa is dry and crisp.

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