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Instant-Pot Quinoa

  • 5 m
  • 20 m
Carolyn Casner
“Basic quinoa is the starting point for all sorts of healthy recipes: Buddha bowls, salads, pilafs, stir-fries, breakfast bowls and more. Cooking quinoa in an Instant Pot—or any other multicooker—really requires just 1 minute of active time, so once you press a button you can turn your attention to whatever else is on your menu. Quinoa also keeps well, so make a big batch and you'll be enjoying quinoa salads for days.”


    • 1½ cups water
    • 1 cup quinoa


  • 1 Add water and quinoa to a multicooker. Stir well to moisten the quinoa.
  • 2 Lock the lid and set the steam valve to the sealing position.
  • 3 Select the Manual button and cook for 1 minute on high pressure. It will take a few minutes for the pressure to build and the countdown timer will start. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Serve the quinoa immediately, keep it on the Keep Warm setting for up to 20 minutes, or transfer to a container to cool before storing. Fluff with a fork before serving.
  • To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months.
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