Instant Pot Quinoa
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup quinoa (uncooked, 185 grams)
- 1.25 cups water (10 oz)
Method
- Start by taking 1 cup (185 grams) of uncooked quinoa in a colander. Rinse under running water for 2 minutes. Rub the quinoa with your hands while rinsing it, this is important so that it doesn't taste bitter when cooked.Once rinsed let the water drain completely.
- Then add the rinsed and drained quinoa to the inner steel pot of your instant pot.Add 1 1/4 cups (10 oz) water to the pot.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute,Β with the pressure valve in the sealing position. Let the pressure release naturally.
- Please note that 1 minute high pressure doesn't mean that the quinoa cooks in 1 minute! The pot takes time to come to pressure and then also takes time to release pressure naturally.Β So it takes around 15 minutes for the quinoa to cook.
- Once the pressure releases naturally and the pressure pin drops down, unplug the pot. Open the lid and let the quinoa cool down a bit and then fluff with a fork. The quinoa will get fluffier as it cools down.
- Store cooked quinoa in the refrigerator for 3 to 4 days. Enjoy in salad or with curries/dal!