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Instant Pot Quinoa
$1.45 recipe/$0.36 serving
instant pot quinoa is the easiest way to make quinoa! This fail proof method is ready in under 20 minutes and makes the perfectly cooked, fluffy quinoa every time! You will never make quinoa another way again! Naturally gluten free, dairy free, vegan and packed with protein and fiber!
Start by rinsing the quinoa. Add it to the instant pot insert and add hot water. Agitate the quinoa to try to remove the bitter coating. Drain the water with a mesh strainer.
Add the rinsed quinoa to the instant pot and add 1.5 cups of fresh, filtered water.
Add the lid to the instant pot, make sure the vent is set to the "sealing" position. Set the instant pot to cook for 1 minute, high pressure.
Allow the instant pot to come up to pressure (takes about 4 minutes), cook for 1 minute and allow the pressure to naturally release (you will see L10). After natural release for 10 minutes, you can manually release the pressure. See notes below for red or tri-colored quinoa.
Once the pressure is released fully, remove the lid and fluff the quinoa with a fork.
If you have red or tri-colored quinoa, allow to naturally release pressure 15 minutes to allow the quinoa to soften more.
If you are using sprouted or Canadian quinoa, you will want to reduce the water to 1 cup of water per 1 cup of quinoa.
You can easily double or triple the recipe without changing the cook time. To ensure the quinoa doesn't get too bubbly, add 1/2 tablespoon of olive oil or spray the instant pot insert with non-stick spray to keep it from bubbling up the sides during cooking.
If you are at high altitude, you will want to cook the quinoa for 2 minutes instead of 1 minute.
Storage:Fridge: 5 days in a well sealed container.Freezer: 3 months in a freezer safe bag/container. Defrost in the fridge overnight, microwave (1 minute) or on the stove with 1-2 tablespoons of water in a sauce pan with a lid over low.