Instant Pot quinoa is the one that finally made me stop overthinking it. One minute at pressure with a natural release, and you get fluffy, separate grains every time. No pot-watching, no gummy mush. After more than 800 quinoa recipes under my belt, this is the method I come back to when I just need a perfect pot of it.
I'll be honest. The first time I tried quinoa in the Instant Pot, I was sure the high heat would turn it into gluey paste.
It did the opposite. The pressure cooks it fast and even, the natural release finishes it gently, and it comes out light and fluffy.
My pressure cooker pulls the same trick for Instant Pot jasmine rice, Instant Pot Wild Rice, and Instant Pot garlic mashed potatoes, so now I trust it.
Reader review
"Wonderful balance and not sticky! Soaking and rinsing makes all the difference. Made it Southwestern seasoned and added a teaspoon of Cajun seasoning instead of the bit of cayenne." —Mark
The Instant Pot Quinoa Ratio (Less Water Than You Think)
Here's the adjustment that matters most. On the stovetop, most recipes use 2 parts liquid to 1 part quinoa.
In the Instant Pot you use less because almost no liquid evaporates under pressure. I use a scant 1 ¼ cups of liquid per cup of quinoa. Too much water is what turns Instant Pot quinoa wet and mushy. Go a little lean, and it comes out fluffy.
The cook time is short enough that you might question it. Just one minute. But the natural release is key. It's where the grains finish steaming and set up. Pop the valve early, and you get a wetter, softer result. Set a timer so you don't walk off and forget it.
Why You Have to Rinse Quinoa
Don't skip the rinse. Quinoa is coated in saponin, a natural bitter compound that protects the seeds as they grow. It tastes soapy, and it can upset your stomach. The good news is it rinses right off.
Put the quinoa in a fine mesh strainer and run cool water over it for a few minutes until the water runs clear. I like to soak the seeds for about an hour, too, when I have time. It's optional, but a soak makes the texture even lighter and cuts the last traces of bitterness.
Ingredient Talk
White quinoa is my default because it cooks up the lightest and fluffiest. Red and black quinoa work too and hold a firmer, slightly chewier bite, which is nice in salads.
Onion and garlic are optional, but I almost always add them to savory dishes. A quick saute before the liquid goes in builds a base of flavor that plain quinoa just doesn't have. Cook it in vegetable or chicken broth instead of water, and you'll taste the difference. If you only have water, add a good pinch of salt.
How to Make Instant Pot Quinoa
I like to soak the seeds for about an hour. This step is optional if you are pressed for time. Even if you decide not to soak it, rinse it until the water runs clear.
Add your oil and onion and cook until the onion is tender about 8 minutes.
Pressure cook for one minute.
Remove lid and fluff with a fork!
How Much Quinoa Does One Cup Make?
One cup of dry quinoa makes about three cups cooked. Handy to know when you're cooking for a crowd or meal-prepping the week. It roughly triples.
Make Ahead and Storage
Cooked quinoa keeps about five days in the fridge and up to three months in the freezer. Cool it and portion it. Then you've got the base for grain bowls, salads, and quick weeknight. I like to thaw frozen quinoa overnight in the fridge. Either way, you can reheat in the microwave or on the stove.
Flavor Boosters
If you want to kick things up a notch in terms of flavor, try adding these seasonings. They are intended to be used in salads, wraps, and casseroles but also work as a very simple side dish.
Mediterranean
- 1 tablespoon lemon zest
- 1 teaspoon dried rosemary
- Salt and Pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
Southwestern
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅛ teaspoon chipotle chili powder or cayenne pepper
Breakfast
- To make sweet quinoa to use in breakfast bowls and casseroles, omit the broth, onion, and garlic.
- Instead Cook in One of the Following
- Juice
- Water
- Canned Coconut Milk
- Add ½ teaspoon cinnamon to the Instant Pot.
Tools for Making This Recipe:
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Perfectly Seasoned Instant Pot Quinoa (25 Minutes!)
Equipment
- Fine Metal Strainer
Ingredients
- 2 cups quinoa
- 1 tablespoon avocado oil or other high-heat oil
- 1 onion diced
- 1 teaspoon minced garlic
- 2 ½ cups vegetable broth
- Salt and Pepper to taste
Instructions
- Soak quinoa in water for one hour.
- Place in a fine metal strainer. Rinse with cool water for three to five minutes, until the water runs clear.
- Turn your instant pot to sauté.
- Add oil and diced onion. Cook for 8 minutes, stirring occasionally.
- Add garlic and rinsed quinoa. Saute for 5 minutes, stirring often.
- Add vegetable broth and salt and pepper to the Instant Pot and place the lid on the pot. (Don't forget to make sure that your Instant Pot is NOT set to vent.)
- Cook on high pressure for 1 minute.
- Allow pressure to release naturally. (About 10 minutes.)
- Carefully remove lid and fluff!
Cynthia says
I do not have access to an oven right now & would just love to make your breakfast green chili quinoa (with yogurt/sour cream seasonings cheddar cheese) in the instant pot. Have you done this in Instant Pot yet?
Wendy Polisi says
I have not.
Mark says
Wonderful balance and not sticky! Soaking and rinsing makes all the difference. Made it Southwestern seasoned and added a teaspoon of Cajun seasoning instead of the bit of cayenne.