A foolproof and hands-off method for making Instant Pot Quinoa that produces fluffy, tender grains every time! Ready in 15 minutes, enjoy it as a nutty, protein-packed base in lunch bowls, salads, soups, or side dishes.
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Fluffy, flavorful quinoa is a regular side dish in my home. It's a nutrient-dense, protein and fiber-packed, plant-powered side dish that offers a blank canvas to soak up curries and soups or act as a base for salad bowls.
It's naturally gluten-free, vegan, and vegetarian and can be served with anything that goes great with rice.
Generally, the quinoa-to-liquid ratio on the stovetop is 1:2. But the instant pot method uses less water since there's less evaporation. For me, the ratio of 1:1¼ works best. This means, that for every cup of quinoa, I use 1.25 cups of liquid.
Cooking quinoa in the Instant Pot takes about 15 minutes from start to finish. All you have to do is add the ingredients, push a button, and walk away. No waiting by the stove for 20 minutes! Here's my go-to recipe for my weekly meal prep. Let's get started!
Ingredients- Notes & Substitutions
Three ingredients are all it takes for this Instant Pot recipe. Here's what you need:
- Quinoa: I prefer Bob's Red Mill, Costco's Kirkland brand, or Trader Joe's brands of organic white, red, or black quinoa.
- Water: I like to use water for a simpler flavor. You can always use chicken or vegetable broth instead. Be sure to skip the salt in that case. To boost the nutritional value, a high-quality bone broth works wonders, too.
- Salt: A pinch of salt brings out the natural nutty flavor of quinoa, so don't skip it!
- Olive Oil: It is optional, but I like to add it as extra insurance to prevent the quinoa from sticking to the bowl. And the fruity oil also enhances the taste of quinoa. If you want to skip the oil, I recommend spraying the bottom of the pot with any light cooking spray to prevent any sticking.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Cook Quinoa In Instant Pot
Here are the step-by-step instructions and photos for cooking quinoa in the instant pot- two ways. For 1 cup or more, you can cook it in the main pot, and for less than 1 cup, use the pot-in-pot method. The cooking time remains the same.
Method 1: Main pot
Place the quinoa in a fine-mesh strainer and rinse it 2 to 3 times with water, then drain it. Add it to the steel insert of your Instant Pot. (pic 1 & 2)
Now add water (or broth), olive oil, and salt, and stir it (pic 3). Close the lid and set the valve to the 'sealing'. Select 'manual' or 'pressure cook' for 1 minute at high pressure.
Note: If your quinoa brand takes longer to cook, increase the pressure cooking time to 2 or 3 minutes.
Let the pressure release naturally, which takes about 5 to 6 minutes. Open the lid after the pin drops. Gently fluff the quinoa with a fork and serve (pic 4).
How do you know when quinoa is done? When quinoa is cooked, tiny tails or rings (called 'germ') emerge from the seeds and curl around them. Once you see these, you know the quinoa is done.!
Method 2: Pot-In-Pot Instant Pot Quinoa
Place quinoa in a fine-mesh sieve, rinse, and drain (pics 1 & 2). Add water to your steel pot and place a metal trivet in it(pic 3).
Now add the quinoa to an ovenproof bowl that fits in your pressure cooker, with about an inch of space all around, and place the quinoa bowl on top of the trivet (pic 4).
Add water (or broth), olive oil, and salt to the bowl and stir (pics 5-7).
Close the lid, and set it to 'sealing' (pic 8). Cook for 1 minute at high pressure. Let the pressure release naturally, about 5-7 minutes. Open the lid after the pin drops. Gently fluff the quinoa with a fork (pics 9 & 10).
Serving Suggestions
Cooked quinoa can be enjoyed as a side dish or incorporated into various dishes for a nutritious and flavorful meal. Here are some of my favorite ways to serve it:
- Curry or lentils: I use it instead of rice and enjoy it with curries like chicken curry, chana masala, or dal tadka.
- Quinoa salad: Toss cooked quinoa with diced cucumbers, cherry tomatoes, bell peppers, red onions, and fresh herbs like parsley or cilantro. Dress with a simple vinaigrette made of olive oil, lemon juice, salt, and pepper for a refreshing salad. This quinoa tabbouleh is a great example.
- Quinoa bowl: Create a nourishing quinoa bowl by layering cooked quinoa with roasted or sautéed vegetables, such as sweet potatoes, broccoli, and cauliflower. Top with avocado slices, a dollop of hummus, and tzatziki.
- Stir-fry: Use cooked quinoa as a base for a delicious stir-fry. Sauté your favorite vegetables like bell peppers, snap peas, carrots, and mushrooms with garlic and ginger. Add in cooked quinoa and a splash of soy sauce or tamari for a quick and healthy meal.
- Breakfast bowl: Start your day with a nutritious breakfast bowl with cooked quinoa topped with Greek yogurt, fresh berries, and a drizzle of maple syrup. Sprinkle with nuts or seeds for extra crunch and protein.
- Quinoa stuffed peppers: Stuff cooked quinoa into hollowed-out bell peppers along with a mixture of black beans, corn, diced tomatoes, and spices. Bake until the peppers are tender and the filling is heated through for a satisfying and colorful meal.
How to Store and Freeze
Quinoa is a great make-ahead side dish or base and can easily be doubled or tripled to freeze for future use. Here's how I store it:
- Fridge: Cool completely and store in an airtight container. Refrigerate and use for up to 5 days.
- Freeze: Place 1-2 cup portions in freezer-safe containers or plastic storage bags, seal tight, label, and date. Freeze for up to 3 months. To reuse, defrost in the fridge overnight to use in breakfast bowls, salads, soups, pilafs, or side dishes.
Recipe Tips & Notes
- Rinse the quinoa. This washes away the bitter outer coating called 'saponin' and produces a fluffier grain.
- Make sure to use a fine-mesh sieve when rinsing since the holes in a colander are too big and the seeds will fall right through.
- Easily double or triple the recipe. You can double or triple this recipe by multiplying the ingredients. The pressure cooking time stays the same, just keep in mind that the pot will take longer to pressurize, so the total time will increase.
- Natural pressure release. Letting the pot release pressure naturally allows the quinoa to steam cook in gentle heat and results in fluffy quinoa.
- Cook time variation: Just like rice, quinoa grains differ in quality. If your quinoa doesn't turn soft and fluffy after cooking, add another minute or two next time (2-3 minutes pressure cook time).
- Serving Size: 1 cup of uncooked quinoa yields about 3 cups of cooked quinoa. The average serving size is ½ cup, so this quantity should give you 6 servings. You can adjust this based on your preferences.
Frequently Asked Questions
Quinoa, pronounced KEEN-wah, is a flowering plant in the amaranth family. The crop yields tiny, edible seeds prepared and eaten as a grain. It comes in a variety of colors including white quinoa (golden), red, and black.
Quinoa contains a natural outer coating called saponin that causes a bitter taste. To get rid of that, place the quinoa in a fine-mesh sieve and rinse under cold running water for 30-45 seconds to wash away the coating. Some brands offer pre-rinsed quinoa to save consumers a step in preparation. But I always rinse my quinoa, no matter what the package says.
Using chicken, beef, or vegetable stock/ broth instead of water enhances the flavor of quinoa. Adding olive oil and seasoning of choice can certainly boost the taste of quinoa.
For soft and fluffy grains I cook my quinoa in a ratio of 1:1¼. This means, that for every cup of quinoa, I use 1.25 cups of liquid.
According to Healthline, quinoa was called the "mother of all grains" in the Inca Empire due to its nutritional content. Quinoa is a complete protein and contains all the nine essential amino acids. It is rich in protein, fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
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📖 Recipe
Instant Pot Quinoa
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Equipment
Ingredients
Instructions
Pot-in-Pot Method in Instant Pot
- Measure out 1 cup of quinoa. Place in a fine-mesh sieve, rinse and drain.
- Add 1-2 cups of water in your steel pot (depending on the size of your cooker). Place a metal trivet in the pot.
- Add the quinoa to an ovenproof bowl that fits in your pressure cooker, with about an inch space all around and place the quinoa bowl on top of the trivet.
- Add water (or broth), olive oil (if using) and salt to the bowl and stir.
- Close the lid, set to 'sealing'. Cook for 1 minute at HIGH pressure. Let the pressure release naturally (takes about 5-7 minutes). Open the lid after the pin drops. Gently fluff the quinoa with a fork.
Instant Pot Main Pot
- Measure out 1 cup of quinoa. Place in a fine-mesh sieve, rinse and drain.
- Add to the steel pot of your electric pressure cooker. Add water (or broth), olive oil (if using) and salt and give it a stir.
- Close the lid, set to 'sealing'. Cook for 1 minute at HIGH pressure. Let the pressure release naturally (takes about 5-7 minutes). Open the lid after pin drops. Gently fluff the quinoa with a fork.
Video
Notes
- Rinse the quinoa. This washes away the bitter outer coating and produces a fluffier grain.
- Make sure to use a fine-mesh sieve when rinsing since the holes in a colander are simply too big and the seeds will fall right through.
- Easily double or triple the recipe. You can double or triple this recipe by multiplying the ingredients. The pressure cooking time stays the same. Just keep in mind that the pot will take longer to pressurize, so the total time will increase.
- Natural pressure release. Letting the pot release pressure naturally allows the quinoa to steam cook in gentle heat and results in fluffy quinoa.
- Cook time variation: Just like rice, quinoa grains differ in quality. If your quinoa doesn't turn soft and fluffy after cooking, add another minute or two next time (2-3 minutes pressure cook time).
- Serving Size: 1 cup of uncooked quinoa yields about 3 cups of cooked quinoa. The average serving size is ½ cup, so this quantity should give you 6 servings. Adjust based on your needs.
Shelley says
I have referred to your recipes again and again, especially about soaking, cooking and preparing beans. I came back this evening to find info about soaking quinoa, and found an Instant pot Quinoa recipe, but there's nothing about soaking. Do you not advise soaking quinoa? If not, why?
Aneesha says
Hi Shelley, I'm so glad you find my recipe information helpful. Soaking quinoa is not necessary, however, I do recommend rinsing it thoroughly to cut down on the bitterness. You can find those instructions in the recipe. I hope this helps.
Shelley says
Hi Aneesha!????
I have come back to your recipes and directions time and again.
I came again this evening looking for comments about soaking quinoa...because of your vast explanations about soaking beans.
I clicked on your Instant pot Quinoa recipe, but it said nothing about soaking .Do you not advise soaking quinoa? Why not? Or did I miss the info somewhere?
Aneesha says
Thank you for your kind words Shelley! Soaking quinoa is not necessary, however, I do recommend rinsing it thoroughly to cut down on the bitterness. You can find those instructions in the recipe. I hope this helps.
Savitri says
Perfect quinoa with the "Instant Pot main pot" methode????.
For 4 cups cooked quinoa (1 cup for my 6 years old twin daughters and I together, so I have enough for in the refrigerator for 4 days):
1½ cups quinoa
2 cups water
1 tbsp organic olive oil extra vierge
¼ tsp Himalaya salt
Thank you Aneesha ????
Greetings from us ????????????
Aneesha says
Glad you enjoyed it. I love the convenience of cooking quinoa in the IP, fill it and walk way 🙂