Instant Pot Quinoa
Instant Pot Quinoa Recipe - Easy, No Soaking Required. No Oil, non-sticky, light and fluffy quinoa ready under 30 mins. Use it in salads, buddha bowls, serve with lentil curry or dal and a side of veggies for lunch.
Servings 2 people
Equipment
- Instant Pot
Ingredients
- 1 cup Quinoa Rinsed and Drained (Refer to Note 1 below)
- 1 ½ cups Water (Refer to Note 2 below)
- ¼ tsp Salt
Instructions
- Rinse and Drain 1 cup Quinoa and add it to the Inner pot.
- Add 1 & 1/2 cups of water. Mix and ensure nothing sticks on the sides.
- Now add salt. Cover the lid, adjust the vent to "SEALING". Pressure Cook for 1 (ONE) minute on High Pressure.
- Do a Natural Pressure Release for 10 minutes and then manually release the balance pressure. Once the pin drops, open the lid, fluff the quinoa using a fork.
- Remove quinoa onto a bowl or container, allow it to cool (if storing in the refrigerator) or use immediately as required.
Notes
- Quinoa can be directly cooked in an Instant Pot. No Soaking is required. Rinse thoroughly.
- Stock or Water - You can use water or vegetable stock. Stock adds flavor. If using store bought stock, opt for low sodium or adjust the salt while cooking quinoa.
- Cook Time - Quinoa takes just 1 minute to cook on High Pressure but the recipe says "under 30 minutes" - Similar to stove top pressure cooker, Instant Pot takes a while to build pressure. In this case, it takes around 7 to 8 minutes for the pressure to build and then the actual pressure cooking of 1 minute happens. After the pressure cooking is done, we allow NPR up to 10 minutes, then manually release the pressure (move valve to venting) and then open the lid. This process should take another 2 odd minutes.
- Storage and Leftovers - Once the quinoa has cooled, transfer to an airtight container or clean, dry ziplock bag. They can be refrigerated for 3 to 4 days and / or frozen up to a month, depending on usage.
- The recipe can be doubled. No change in pressure cooking time.