Instant Pot Mexican Quinoa

This is great for a vegetarian meal or as a side dish. Holds up well in the fridge and you can make it ahead-- good for potlucks and picnics too. 
Serves 4 main course meals or 6 side dishes.

2 T.     Olive oil

1 C.    Onion, coarsely chopped

1 C.    Sweet peppers, chopped

1         Jalapeno, seeded and shopped fine

2         Cloves garlic, minced

           Salt and Pepper to taste

1 T.     Chili powder

2 t.      Cumin

1/2 t.   Smoked paprika

1 1/4 C. Broth (any)

1 can    Black beans

1 can    Cut up tomatoes with liquid (or fresh and just add 1/2 C. more broth)

1 C.       Quinoa

3 T.       Cilantro, chopped

2           Limes, optional (1 for juice and 1 for garnish)  

1/2 C.   Crumbled Queso Fresco or Feta cheese   

1           Avocado, optional   

Add oil to Instant Pot and heat on Saute.Saute onions and peppers for 3 minutes. Add garlic and spices and saute for another minute. Turn IP off and add broth, tomatoes, quinoa and beans - set to manual cook for 2 minutes at high pressure. Use quick release immediately when time is up or it will become mushy. Ope lid and squeeze the juice of on lime over and fluff with a fork.

Sprinkle with cheese, cilantro and avocado.