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bowl of Instant Pot Quinoa

Instant Pot Quinoa

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5 from 1 review

If you’ve struggled with soggy, bitter, or unevenly cooked quinoa, making Instant Pot quinoa is about to become your new go-to method. It’s hands-off, consistent, and delivers fluffy quinoa every single time—no babysitting the stove required.

  • Total Time: 10 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 teaspoon extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 1/2 cups quinoa, rinsed (white, red, or tri-colored)
  • 1 1/2 cups chicken stock, no-added salt or low-sodium
  • Juice of 1 lemon, *optional

Instructions

  1. Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 20–30 seconds to remove bitterness.

  2. Sauté: Add olive oil and garlic and cook on the sauté function (on the instant pot) for one minute, until it’s lightly browned.

  3. Add to the Instant Pot: Add rinsed quinoa and water or broth to the Instant Pot.

  4. Seal and cook: Secure the lid and set the valve to sealing. Cook on High Pressure for 4 minutes.

  5. Natural release: Allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.

  6. Fluff and serve: Open the lid and fluff quinoa with a fork (this is where you can add lemon juice if you’d like). Let it sit uncovered for a few minutes to release excess steam before serving.

Find it online: https://www.amysnutritionkitchen.com/instant-pot-quinoa/

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