Instant Pot Quinoa Recipe
Instant Pot Quinoa is not only light and fluffy, it is the perfect addition to almost any meal. In this foolproof method, you only need water, a pressure cooker, and 1 minute, there is no soaking and no clumping!
Servings: 6 servings
Ingredients
- 1 cup quinoa tri-color or white
- 1 ½ cups water or broth
- 1 Tbsp. olive oil or butter
- ¼ - ½ tsp. salt to taste
Instructions
- Rinse quinoa in a fine mesh strainer under cold water for 1 minute, or until liquid almost runs clear.
- Add quinoa, water or broth, butter or oil, and salt to a 6-quart Instant Pot.
- Cover Instant Pot with the lid and move the pressure release valve to sealed.
- Set the timer for 1 minute on high pressure. (It will take the pressure cooker about 5-10 minutes to fully pressurize.)
- Let the pressure release naturally for 10 minutes once the timer goes off.
- Move the pressure release handle to the venting position to let any remaining steam escape. Open the lid once the float valve goes down.
- Fluff up the quinoa using a fork and serve immediately.
Notes
Meal Prep & Storage
- To Prep-Ahead: If using for in a salad or as a filling, cooked quinoa can made up to 2-3 days before you need it.
- To Store: Cooked quinoa will store well in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: Place quinoa in a freezer-safe container in the freezer for up to 4-6 months.
- To Reheat: You can use the microwave in 30-second intervals or in a skillet on the stovetop on medium heat until warmed through.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 160mg | Fiber: 2g | Calcium: 15mg | Iron: 1mg
