Delicious and Healthy Instant Pot Mexican Style Meatballs and Quinoa

This Instant Pot recipe combines the flavors of Mexican cuisine with the goodness of meatballs and quinoa. It's a delicious and healthy option that can be easily prepared in the Instant Pot. The meatballs are made with ground beef, spices, and breadcrumbs, while the quinoa adds a nutritious component to the dish. Perfect for a quick and satisfying meal, this recipe is sure to please your taste buds.

Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed
• 1 cup chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) chopped green chilies
• 1 cup shredded Mexican cheese blend
• Sliced avocado, for garnish
• Fresh cilantro leaves, for garnish

Directions

1. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, cilantro, cumin, chili powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Shape the mixture into 1-inch meatballs. You should have about 20-24 meatballs.
3. Turn on the Instant Pot and select the sauté function. Heat some oil in the pot and brown the meatballs on all sides. This will take about 5 minutes. Remove the meatballs from the pot and set them aside.
4. Add quinoa, chicken broth, diced tomatoes, and chopped green chilies to the Instant Pot. Stir well to combine.
5. Return the meatballs to the pot, making sure they are submerged in the liquid.
6. Secure the lid on the Instant Pot and set the valve to sealing position.
7. Select the manual or pressure cook function and set the timer for 8 minutes at high pressure.
8. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then do a quick release.
9. Carefully remove the lid and stir the meatballs and quinoa. Sprinkle shredded cheese on top.
10. Put the lid back on and let it sit for a few minutes, allowing the residual heat to melt the cheese.
11. Serve the Mexican style meatballs and quinoa hot. Garnish with sliced avocado and fresh cilantro leaves.
12. Enjoy!

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