Ingredients
Scale
- 1 cup uncooked quinoa (white, red, or tri-color)
- 1 cup water or low-sodium vegetable/chicken broth
- 1/2 teaspoon fine sea salt
- 1 teaspoon olive oil or avocado oil (optional, helps prevent foaming)
- 1/4 teaspoon garlic powder or onion powder (optional for extra flavor)
Instructions
- Step 1: Preparation Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water for about 30 to 60 seconds. Rub the grains with your fingers while rinsing. This step is crucial because it removes the saponin, a natural coating on quinoa that can taste bitter or soapy if left on. Shake off the excess water before transferring the grains to the Instant Pot liner.
- Step 2: Cooking Add the rinsed quinoa, broth or water, salt, and oil to the Instant Pot. Stir briefly to ensure the grains are submerged and not stuck to the sides. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 1 minute on High Pressure. Note that the pot will take about 5 to 7 minutes to come up to pressure before the countdown begins.
- Step 3: Plating When the 1-minute cooking cycle finishes, let the pressure release naturally for 10 minutes (simply leave the pot alone). After 10 minutes, turn the steam release valve to “Venting” to release any remaining pressure. Remove the lid and use a fork to gently fluff the quinoa. This allows excess steam to escape and prevents the grains from clumping. Transfer to a serving bowl and garnish with fresh herbs if desired.
- Cook Time: 16 minutes