Instant Pot Quinoa

5 from 1 vote

This simple no-fuss quinoa recipe showcases the simplicity of Instant Pot cooking. Once you learn the basics, you’ll discover that an electric pressure cooker is not as complicated as it looks and is less hands-on than traditional cooking on the stovetop.

Prep Time5

Cook Time1

Pressure Cooker Time20

Course: Side Dish

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, vegan, vegetarian, WFPB

Servings:

Calories: 104kcal

Author: Heather Reseck, RDN

Ingredients

1 cup quinoa
1¼ cups water
½ teaspoon salt

Instructions

Rinse quinoa in a fine-mesh strainer; drain thoroughly.
Stir water, quinoa, and salt together in an Instant Pot or electric pressure cooker. Secure the lid and move the pressure release valve to the sealed position. Select the Pressure Cook/Manual setting and set for 1 minute.
When cooking is completed, let the pressure release naturally for 10 minutes. Quick-release any remaining pressure. Carefully remove the lid.
Fluff with a fork. Serve immediately or transfer to a dinner plate to cool.
Refrigerate in a covered container for up to 1 week. Freeze for longer storage. Makes 3 cups.

Notes

Variations:

Stove Top: Heat 1½ cups water and salt to a boil in a medium saucepan over high heat. Stir in quinoa. Reduce heat to medium-low, cover, and simmer 15-20 minutes, until quinoa is tender, and liquid is absorbed. Remove from the heat and proceed with the remainder of the recipe.
Toasted Quinoa: After rinsing the quinoa, use the sauté function of the electric pressure cooker or a dry skillet to toast the quinoa until fragrant, about 3-4 minutes. Proceed with the remainder of the recipe.
Pressure Cooking Multiple Cups of Quinoa: Adapted from Vegan Under Pressure by Jill Nussinow.
- For 2 cups quinoa: double the water and subtract ¼ cup = 2¼ cups water.
- For 3 cups quinoa: triple the water and subtract ½ cup = 3¼ cups water.

Tips:

Adjust the ratio of water to suit your preferences. Some people prefer a 1:1 ratio.

Nutrition