Instant Pot Quinoa
A tasty alternative to rice, this Instant Pot Quinoa recipe is a fast, healthy addition to any meal and provides a wonderful earthy flavor to a wide variety of dishes.
Servings 6 people
Cost $2 per recipe
- 1 ½ cups quinoa
- 1 ½ cups vegetable broth or water or other stock.
- Salt to taste optional
Place the quinoa in a fine-mesh strainer and rinse until water runs clear, about 30-60 seconds.
Add the broth and quinoa to the pressure cooker. Stir with a fork to make sure the quinoa is all covered and there is none sticking to the side of the pot.
Use the manual setting to cook on high for 1 minute, making sure the vent is sealed.
After cooking, allow the pressure to release naturally. Remove the cover and fluff with a fork. Add salt for taste if necessary.
- A fine-mesh strainer is necessary because quinoa is a very small grain and can fit through the holes of a traditional colander.
- When cooking quinoa in the instant pot, you always use a 1:1 ratio of quinoa and cooking liquid.
- I recommend not using salt if you are cooking in broth or stock. If you’re using water, you will want that extra to bring out the flavor.
Calories: 159kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 131IU | Calcium: 20mg | Iron: 2mg