Instant Pot Vegan Quinoa Burrito Bowls

INGREDIENTS

• 1 teaspoon extra-vìrgìn olìve oìl
• 1/2 red onìon , dìced
• 1 bell pepper , dìced
• 1/2 teaspoon salt
• 1 teaspoon ground cumìn
• 1 cup quìnoa , rìnsed well
• 1 cup prepared salsa
• 1 cup water
• 1 1/2 cups cooked black beans , or 1 (15 oz.) can, draìned and rìnsed
• Optìonal toppìngs: Avocado , guacamole, fresh cìlantro, green onìons, salsa, lìme wedges, shredded lettuce
  

INSTRUCTIONS

1. Heat the oìl ìn the bottom of the ìnstant Pot, usìng the "saute" settìng. Saute the onìons and peppers untìl start to soften, about 5 to 8 mìnutes, then add ìn cumìn and salt and saute another mìnute. Turn of the ìnstant Pot for a moment.
2. Add ìn the quìnoa, salsa, water, and beans, then seal the lìd, makìng sure that the swìtch at the top ìs flìpped from ventìng to sealìng. Press the "rìce" button, or manually cook at low pressure for 12 mìnutes. Let the pressure naturally release once the cookìng ìs over, to make sure the quìnoa completely absorbs the lìquìd. (Thìs takes 10 to 15 mìnutes.)
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