Product:
Instant Pot Multi Pressure Cooker

Ingredients

• Dry ingredients
• 1 tablespoon ground chipotle powder
• 2 teaspoons ground cumin
• 2 tablespoons dried onion
• 1 teaspoon dried garlic
• 1 teaspoon Mexican oregano
• 1/4 teaspoon sea salt
• 2 cups quick-cooking quinoa
• 1 cup dehydrated black beans
• 1/2 cup dried corn
• For cooking and serving
• 4 cups vegetable broth or water
• roughly chopped fresh cilantro to serve
• lime juice to serve

Instructions

1. Preparation:
2. Layer the dry ingredients in the jar in the order listed.
3. To Cook:
4. Place all of the jarred ingredients into the Instant Pot. Add 4 cups of broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
5. To Serve:
6. Garnish with fresh cilantro and a squeeze of lime juice.