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Instant Pot Quinoa

An easy and fail-proof method on how to cook Instant Pot Quinoa

Prep Time
5 mins
Cook Time
5 mins
Total Time
6 mins
Servings: 8
Calories: 156 kcal
Course: Side Dish
Cuisine: American , Vegan

Ingredients

  • Oil to brush the Insert
  • 2 cups 360g quinoa, rinsed and drained
  • 2 cups 500ml water (see tip below about reducing the water)
  • Salt to taste (optional)

Instructions

Manual method
    Cup of Yum
  1. Brush some oil in the instant pot insert.
  2. Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 1 min and allow to cook.
  3. When done allow the pressure to release naturally before opening, fluff with a fork and serving.
Using the Rice Setting
  1. Brush some oil in the instant pot insert.
  2. Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the Rice Button (aka 12 mins at low pressure) and cook.
  3. When done allow the pressure to release naturally before opening, fluff with a fork and serving.

Notes

  • The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
  • -
  • Pressure Cooker Quinoa Tips
  • -
  • Meal Prep Ideas Using  Instant Pot Quinoa
  • -
  • Weight Watchers Points in Instant Pot Quinoa
  • If you replace the oil in this recipe with calorie-controlled cooking spray, there are 2 Freestyle points in each serving of Instant Pot Quinoa.
  • You do want to lightly oil (or use cooking spray) this instant Pot insert so as to avoid the quinoa sticking.
  • Quinoa can be stored in the fridge for up to a week no problem. Any extra can be frozen for later.
  • Toasting the quinoa before cooking adds an extra depth of nutty flavour to it.
  • Cook the quinoa using broth/stock for extra added flavour. Alternatively, you can add in citrus zest, fresh chopped herbs, spices, chilli and more.
  • Monday – With Instant Pot Shredded Chicken and a salad (gluten-free).
  • Tuesday  -  to bulk up some Instant Pot Cauliflower Soup (vegan, gluten-free).
  • Wednesday - in a Herbed Quinoa Salad (vegan, gluten-free).
  • Thursday - with a 5 min Instant Pot Chicken Curry (gluten-free).
  • Friday -  as Baked Quinoa Falafels (gluten-free).
  • Saturday - Grilled avocado stuffed with veggie quinoa (gluten-free, vegan).
  • Sunday - a Berry Quinoa Porridge (gluten-free).

Nutrition Information

Calories 156kcal (8%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 2g (3%) Sodium 2mg (0%) Potassium 239mg (7%) Fiber 2g (8%) Calcium 20mg (2%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 156

% Daily Value*

Calories 156kcal 8%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 2g 3%
Sodium 2mg 0%
Potassium 239mg 5%
Fiber 2g 8%
Calcium 20mg 2%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.