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+ servings
Tri-color quinoa in a round white serving bowl garnished with a sprig of fresh thyme.

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.
Course Side Dish
Cuisine American
Prep Time 1 minute
Cook Time 1 minute
Natural release time 18 minutes
Total Time 20 minutes
Servings 6 people
Calories 159kcal
Cost $2 per recipe


  • Instant Pot or pressure cooker
  • Fine Mesh Strainer


  • 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