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    Home » Recipes » Side Dish

    Instant Pot Quinoa

    Published: Mar 16, 2020 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 2 Comments

    Jump to Recipe Print Recipe
    Pin for Instant Pot quinoa.

    Use the Instant Pot to cook perfect, fluffy, flavorful quinoa every single time. This simple Instant Pot quinoa recipe is a quick and easy way of cooking quinoa.

    Bowl of quinoa with Instant Pot in the corner.

    Editor's note: This recipe was originally published on January 14, 2019. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.

    Cooking quinoa in the Instant Pot is easy, quick, and convenient. Combine the ingredients, turn on the Instant Pot, walk away and take care of anything else you need to at home while your quinoa cooks.

    Additionally, there's so much you can do with this versatile ingredient, such as using it to make a Mediterranean Quinoa Salad, add it to your next Vegan Power Bowl, or serve it with Cauliflower Tikka Masala. I like to make a batch at the beginning of every week, store it in an airtight glass container, and use portions of it throughout the week.

    Quinoa-to-water ratio

    To make the perfect batch of quinoa, the ratio between water and quinoa is very important to achieve a fluffy texture. I use this formula:

    For 1 cup of quinoa, use 1.5 cups of water.

    Tip: Try using vegetable broth instead of water for added flavor.

    Ingredients you'll need

    To cook quinoa in your Instant Pot, you’ll need the following:

    • Quinoa
    • Water
    • Sea salt, optional
    • Instant Pot
    • Measuring cup (1 cup) and spoon (¼ teaspoon)
    Cooked quinoa in the Instant Pot with a golden fork.

    How to cook quinoa in an Instant Pot

    1. Rinse the rice and drain: Using a fine-mesh sieve, rinse the quinoa for 2-3 minutes to remove the natural coating (called saponin) that gives quinoa a bitter and soapy taste.

    Washed quinoa in a strainer.

    2. Combine ingredients: Add the quinoa, water, and salt (if using) to the stainless steel insert.

    Hand pouring water into Instant Pot.

    3. Pressure cook: Close the Instant Pot lid, set the valve on “sealing”, and pressure cook on high pressure for 2 minutes. Once completed, wait 10 minutes to naturally release the pressure. Quick-release any remaining pressure and carefully remove the lid.

    4. Fluff and serve: Using a fork, fluff the perfectly cooked quinoa with a fork.

    Hand using fork to fluff cooked quinoa.

    Serving suggestions

    While you can always enjoy quinoa as a simple side, here are a few other ways to use it:

    • Mediterranean quinoa salad
    • Overnight quinoa and oats
    • Serve with a curry
    • A delicious addition to any salad and then drizzle with my favorite lemon tahini dressing.
    • Add to soups, stews, and chilis.

    Top tips and suggestions

    • Rinse well: Be sure to take a few minutes to rinse the quinoa before cooking it. This will help get rid of any bitterness from the natural coating on quinoa.
    • Quinoa to water ratio: Since the water isn't going to evaporate water as using the stovetop method, be sure to use the correct water to quinoa ratio.
    • Let the quinoa natural release for at least 10 minutes: Using natural release for quinoa yields fluffy results and less likelihood that the quinoa on the bottom of the pot will stick or burn.
    • Spray insert with oil: If you find the quinoa sticking to the bottom, try lightly spray the stainless steel insert with oil before adding the ingredients next time.
    Bowl of cooked quinoa with a glass container behind it.

    More quinoa recipes

    • Stovetop Quinoa
    • Vegan Power Bowl
    • Mediterranean Quinoa Salad

    Other easy Instant Pot recipes

    • Instant Pot Carrots
    • Pressure Cooker Butternut Squash Soup
    • How to Make Hard-Boiled Eggs in the Instant Pot
    • Instant Pot Cabbage
    • Instant Pot Hard-Boiled Eggs

    Are you looking to cook other grains in your Instant Pot? Check out brown rice, wheat berries, jasmine rice, black rice, Basmati rice, and sushi rice.

    I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    Bowl of quinoa with Instant Pot in the corner.

    Instant Pot Quinoa

    5 from 2 votes
    Print Pin Rate
    Prep time: 5 minutes
    Cook time: 25 minutes
    Servings: 4
    Calories: 156kcal
    Author: Sapana Chandra
    A quick step-by-step tutorial on how to cook the perfect Instant Pot quinoa every single time. While it still takes about the same amount of time as cooking quinoa on a stovetop, using an Instant Pot (or any other pressure cooker) instead makes this method very hands-off.

    Ingredients

    • 1 cup quinoa
    • 1 ½ cup water, or vegetable broth
    • ¼ teaspoon sea salt, (optional)

    Instructions

    • Rinse the quinoa under cool running water in a mesh sieve, for about 2-3 minutes.
    • Add the quinoa, salt, and water (or vegetable broth) to the Instant Pot. Close the lid and select HIGH pressure for 2 minutes and hit Start.
    • When the time is up, allow for a natural pressure release for 10 minutes. Remove any remaining pressure and unlock the lid.
    • Using a fork, fluff the perfectly cooked quinoa. Serve immediately or store for future use.

    Notes

    TO STORE: Let the quinoa completely and store in an air-tight container in the fridge for 3-5 days.
    TO REHEAT:
    Stovetop – Add quinoa to a saucepan with a splash of water. Use a fork to break apart any large clumps. Cook on low heat, stirring occasionally, until the quinoa is heated through.
    Microwave – Combine the quinoa and a small splash of water in a microwave-safe dish. Cook on high heat for 1 minute, or until hot throughout.
    TO FREEZE: Make a bigger batch of quinoa and store in the freezer for up to 2 months. Thaw and reheat when you need to use it.

    Nutrition

    Calories: 156kcal, Carbohydrates: 27g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 151mg, Potassium: 239mg, Fiber: 3g, Calcium: 20mg, Iron: 2mg
    Course: Side Dish
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Jenny says

      April 02, 2019 at 5:58 pm

      Thank you for this fail-proof recipe!5 stars

      Reply
      • Sapana Chandra says

        May 28, 2019 at 4:28 pm

        So glad you enjoyed it!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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