- 2 cups uncooked white quinoa
- 2 cups filtered water
- Place quinoa and water in the Instant Pot and stir 2-3 times. Secure the lid and place on the “Sealed” setting (not “Venting”).
- Cook on “Manual High Pressure” for one minute. As soon as it is done cooking, press the off button to allow the pressure to naturally release. As soon as the floating valve drops and the pot has released all the pressure, open the lid and fluff with a fork. This recipe yields 6 cups of cooked quinoa. You can halve the recipe if you do not need that much but leftovers do keep great for up to a week.
- Enjoy in your favorite recipes. See blog post above for recipes ideas.
You can rinse the quinoa in advance to get rid of the bitter flavor.
If storing for later, allow the quinoa to cool to room temperature before covering with a lid and refrigerate in an airtight container.
Freezing quinoa: You can also store extra quinoa in freezer bags and freeze the quinoa for up to 2 months. To thaw out the quinoa move the container from the freezer to the refrigerator a day before using it.
- Method: Pressure Cooker
Keywords: Instant Pot Quinoa