How to Cook Perfect Quinoa in the Instant Pot

Learn how to cook quinoa in the Instant Pot for quinoa that comes out fluffy and perfect every time with only 1 minute in the pressure cooker.

You'll never have to worry about your quinoa turning into a big bowl of mush on the stovetop again. I promise, this method is foolproof!

Quinoa is a delicious side dish that can be eaten hot or cold which makes it perfect to add to salads or served alongside a main dish.

The pressure cooker makes cooking quinoa easier than ever!

Enjoy this fluffy quinoa with greek chicken kabobs or juicy Instant Pot shredded Mexican chicken for a delicious weeknight dinner.

How to make perfect quinoa every time

So how do you make the best, most fluffy quinoa possible? It's all about the ratio of quinoa to water! The perfect ratio when cooking quinoa in an Instant Pot is 1 part dry quinoa to 1.25 parts water.

For example, if you want to make 3 cups of cooked quinoa you would use the following amounts:

• 1 cup of uncooked quinoa
• 1 ¼ cups of water

How long does it take to cook quinoa in the Instant Pot? It only takes 1 minute at high pressure, but, you'll need to account for the time the pot takes to come up to pressure. This will depend on your Instant Pot model. It should take about 10 minutes to come up to pressure and you'll need a 5 minute natural release. So all-in-all you're looking at right under 20 minutes total.

With that said, you can just press the button and walk away, making quinoa much easier to cook versus the stovetop method.

Here's how you do it!

1. Rinse the uncooked quinoa under cold water to remove any bitter coating and dirt. Use a fine mesh strainer instead of a colander to avoid the little pieces from falling through the holes!
2. Coat the liner of the Instant Pot with a little oil or cooking spray to keep the cooked quinoa from sticking.
3. Add Ingredients. Pour 1 cup of rinsed quinoa and 1 ¼ cups water into the pot, secure lid and make sure the pressure valve is in the SEALED position. Press the MANUAL button and set for 1 minute at high pressure. When the timer goes off, let naturally release for 5 minutes and then turn the pressure valve to the VENTING position.
4. Once the pressure has fully released, use a fork to fluff the quinoa before serving.

Tips for making the best quinoa

• This recipe can be used for any type of uncooked quinoa. The most common quinoa available is white, but there is also red, black, purple and tri-colored.
• Always rinse quinoa before cooking to remove the natural coating called "saponin". If left on, this coating can cause the quinoa to have a bitter or soapy taste.
• Add seasonings to the pot such as salt, garlic powder, pepper, etc. before cooking to add extra flavor.
• Store left-overs in an air-tight container in the fridge for up to one week.

Quinoa is perfect for meal prep! Make a batch to create healthy meals throughout the week.

Easy side dish recipes

Looking for more easy sides for dinner? Check out this refreshing Greek Orzo Pasta Salad or this boldly flavored Southwestern Pasta Salad. They are both simple and satisfying any time of the week!

How to Cook Perfect Quinoa in the Instant Pot

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A fail-proof method for making light and fluffy quinoa every time in your Instant Pot!

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Prep Time: 5 minutes

Cook Time: 1 minute

Servings: 6

Author: Amy Duska

Equipment

• Instant Pot

Ingredients

• 1 teaspoon coconut oil or cooking spray
• 1 cup quinoa (uncooked)
• 1 ¼ cups water

Instructions

• Rinse the quinoa in a fine mesh strainer under cold water for 1 minute to remove any bitter residue.
• Use the oil or cooking spray to coat the bottom and sides of the Instant Pot. Pour the quinoa and water in the pot, stir and put lid on. Turn pressure valve to the SEALED position.
• Press the MANUAL button, make sure it is set to HIGH pressure and set timer for 1 minute. When time is up, let the Instant Pot naturally release for 5 minutes. Turn the pressure valve to the VENTING position and allow the remaining steam to escape.
• Remove the lid, fluff the quinoa with a fork and serve.

Notes

• To Store: Keep left-overs in an air-tight container in the fridge for up to 1 week.

Nutrition

Serving: 0.5cup | Calories: 110kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 160mg | Fiber: 2g | Calcium: 13mg | Iron: 1.3mg

This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.