So quinoa is one of those foods that I really like, but I don’t eat nearly enough because it’s kind of a pain. Which is silly, because when it comes to grains (actually, quinoa is a seed, but we eat it like a grain), it’s one of the more painless options (brown rice, I’m looking at you…) But still. When I make it on the stovetop, I feel like it’s kind of fussy. I always end up boiling things over forgetting about it. And there are those pouches of brown rice and quinoa, which are delicious, but they also cost, like, 2 bucks a pouch, which is kind of ridiculous.
Making it in my Instant Pot has been life-changing.
Quinoa actually cooks pretty quickly on the stovetop, so the time savings here are negligible (even though you’re only actually cooking it for 1 minute…there’s some waiting time involved). But it results in the most perfect quinoa every single time and never once did I curse because I boiled the quinoa over. Again.
You’ll need a cup of quinoa, 1 1/2 cups of water (like our pressure cooker brown rice, the typical 2 parts water/one part grain rule is going out the window here), and 1/2 teaspoon of salt.
Rinse the quinoa in a fine mesh strainer.
Place ingredients in Instant Pot or other electric pressure cooker. Set the manual setting to cook on high (if you can adjust the pressure; otherwise, just use the manual button) for 1 minute. Allow the pressure to release naturally (so don’t open the vent) for 15-20 minutes or until the pressure is completely released (the pot may switch to the “warm” setting.) Fluff with a fork and serve.
Look at how well-defined and non-mushy and fluffy each grain is!
It really is the most perfect, easy, fuss-free quinoa ever!
How to Make Pressure Cooker Quinoa
Recipe adapted from Hip Pressure Cooking
1 cup quinoa, rinsed
1 1/2 cups water or broth
1/2 teaspoon kosher salt (reduce if using salted broth)
Rinse the quinoa in a fine mesh strainer. Place ingredients in Instant Pot or other electric pressure cooker. Set the manual setting to cook on high (if you can adjust the pressure; otherwise, just use the manual button) for 1 minute. Allow the pressure to release naturally (so don’t open the vent) for 15-20 minutes or until the pressure is completely released (the pot may switch to the “warm” setting.) Fluff with a fork and serve.
If I double the recipe do I need to adjust the cooking time as well.
Nope—one of the great things about pressure cookers!
I always seem to make a mess out of making quinoa on the stove too. I will have to try this in my instant pot. Do you think you could your coconut-almond breakfast quinoa in the instant pot? Any thoughts on how that work? I love it but not how much of a mess I usually make! Thanks for all the great recipes!
I’m SURE you could, but it would involve some experimentation…I nominate you, hahaha!
Haha thanks. I’m a newbie when it comes to the instant pot so it may be able before I experiment with that one!
So, I made the coconut-almond quinoa in the pressure cooker tonight. I made a double batch – 1 cup quinoa and 7 oz. light coconut milk from a can topped off with water to make 16 oz. High pressure for 5 minutes, 10 minute release. It was perfect.
So glad to hear this–I have NOT had good luck making quinoa with coconut milk on the stovetop and I’ve been too scared to try it in the pressure cooker!
Totally agree that cooking quinoa in my instant pot has significantly improved it. Depending on how you are serving it, it’s also really delicious if you cook it in chicken broth instead of water.
I love that you made this in the pressure cooker! I enjoy cooking in my Instant Pot and can’t wait to try this! Looks so delicious!