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Instant Pot Quinoa
This Instant Pot quinoa is fluffy, easy, and better than rice! It's filled with all sorts of health benefits so cook this up and add it to just about any recipe. You will be thanking yourself later!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 12
Calories: 107 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 cups quinoa, uncooked
- 2 1/2 cups chicken broth (vegetable broth or water)
Instructions
- Spray the inside of the instant pot with non-stick cooking spray.
- Measure 2 cups uncooked quinoa, and rinse through a fine-mesh strainer. Rinsing the quinoa is very important. It removes the coating that causes bitterness and will make your quinoa light and fluffy.
- Place rinsed quinoa in the bottom of the pot.
- Pour the chicken broth or water over the rinsed quinoa in the pot and stir together.
- Place the lid on the instant pot and make sure the dial is on "seal"
- Turn on the instant pot and select manual or high pressure for 2 minutes.
- The instant pot will take about 5-10 minutes to come up to pressure. Then the 2 minutes of cooking will begin.
- Allow the instant pot to naturally release for about 5-10 minutes.
- Remove the lid and fluff the rice. Enjoy!
Cup of Yum
Notes
- Makes 6 cups cooked quinoa.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
183mg
(8%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
5IU
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 183mg | 8% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.