Hey guys! Are you ready to learn how to make delicious quinoa instant pot recipes? This grain-like seed is versatile and gluten-free and can be used in cold salad recipes, hot side dishes, or even for breakfast as a porridge.
When you need to plan but have no time to cook, it’s ideal for a one-pot batch cooking meal prep for lunch throughout the week. So, if you truly want to know about it then do not go away read the full article till the end.
Trust me you will know all about quinoa instant pot recipes. Well, it sounds really good. Let’s get started. Below you will find a collection of healthy and delicious recipes.
Breakfast Bowl Recipe – Quinoa Instant Pot Recipes
Do you know how to eat this in the morning? A healthy, filling, make-ahead breakfast bowl recipe that you can make in just about 20 minutes. Made with almond milk, this gluten-free, no-sugar-added, and vegan breakfast quinoa bowl is guaranteed to jump-start your morning. I have also written an article on Revolutionize Your Rice Quinoa: The Ultimate Quinoa Rice Cooker.
- 1 cup white quinoa rinsed and drained
- 2 cups almond milk divided
- ¼ teaspoon salt
- 1 cup seasonal fruit
- 1 cup granola or chopped nuts
- Maple syrup or honey for drizzling
Method – Quinoa Instant Pot Recipes
Place rinsed quinoa, 1 cup almond milk, and a pinch of salt in the bowl of your instant pot. Give it a mix.
Secure the lid, and move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute. It should take 4-5 minutes for it to come to full pressure.
When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
Fluff the quinoa with a spoon and add in the rest of the almond milk. Stir it.
Top it off with your favorite seasonal fruit, granola (like my homemade chunky granola recipe), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey. So tasty!
Mexican Instant Pot Quinoa – Quinoa Instant Pot Recipes
This Instant Pot quinoa recipe is an absolute must-try! The quinoa is perfectly pressure-cooked together with colorful veggies and Mexican-inspired spices, so it absorbs all those beautiful warm and earthy flavors while still in the pot. Cilantro and lime sauce are then drizzled over the top. But it is easy to get the hang of.
- 1 cup dry quinoa any color you like
- 2 tbsp olive oil
- 1 medium onion finely diced
- 1 red bell pepper diced
- 1 celery stick diced
- 3 large cloves of garlic finely diced
- 1/2 long red chili finely diced (seeds out)
- 1 1/2 tsp salt
- 1 tsp chipotle chili flakes
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1 tsp paprika or smoked paprika
- 1 tsp dried oregano
- 1 cup frozen corn kernels
- 1/2 cup frozen garden peas
- 1/2 cup tinned tomato puree/diced tomatoes/passata
- 1/2 cup water
I soak the quinoa in 2-3 cups of lightly salted cold water for 10-15 minutes (an hour is even better). Then rinse through a sieve.
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add olive oil, onions, peppers, celery, and also half of the salt. Sauté for 5 minutes, stirring a few times. And the best part?
After 5 minutes, add the garlic, spices, and the rest of the salt. Stir through for 10 seconds and then add the quinoa, frozen corn and peas, tinned tomatoes, and water. Stir through and press the Keep Warm/Cancel key on the Instant Pot.
Place and lock the lid, making sure the steam-releasing handle is pointing to the Sealing. Press Manual, High pressure, and set it to 1 minute. After 3 beeps the pressure cooker will start going.
Once the timer goes off, allow the pressure to release for 5-7 minutes and then, if needed, use the quick-release method before opening the lid.
While the quinoa is cooking, prepare the sauce by placing all of the ingredients in a food processor or a small blender. Process into a smooth sauce (it’s okay if some of the cilantro is not completely ground up). If no food processor is available, use a knife to finely chop the cilantro and jalapeño, grate the garlic, then combine with the other ingredients in a bowl.
Serve the quinoa in bowls with a few teaspoons of cilantro sauce drizzled over the top. Garnish with extra lime and some chopped scallions. You can also read more about Revitalize Your Palate With The Best Quinoa Chickpea Salad.
Garlic Mushrooms Quinoa With Cherry Tomatoes
This gorgeous instant pot quinoa dish is perfect for a lazy, nutritious dinner. Made with garlic mushrooms and cherry tomatoes, it’s vegan, gluten-free, and can be served as a main or a side dish. If you’re also new to quinoa, it’s a nutritious and tasty ancient grain that’s become a staple ‘superfood’ in many kitchens.
It’s not a grain but rather a pseudo-grain or a seed that is high in protein, including all essential amino acids, fiber (great for digestion and weight loss), and many minerals and vitamins.
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, sliced into circles or diced
- 2 heaped cups of sliced button mushrooms
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- A pinch of ground pepper
- 1 teaspoon sea salt
- 4 cloves garlic, diced
- 1 cup quinoa
- 1 cup vegetable stock
- 8–10 cherry tomatoes
Method – Quinoa Instant Pot Recipes
Press the Saute key on the Instant Pot (it should say Normal, 30 mins). Add olive oil and let it heat up slightly while you finish preparing the ingredients. If using stock cubes, set a kettle to boil.
Add the onion and carrot and cook for 2 minutes, stirring a couple of times. Then add the mushrooms and cook together for 3-4 minutes, stirring a couple of times as well.
Add lemon zest, juice, pepper, salt, and garlic and stir through. Add the quinoa, stir through, and pour in the stock. Stir everything together and also press the Keep Warm/Cancel button to stop the cooking process.
Stir the quinoa with the stock and scrape any quinoa seeds from the side of the pot. Add cherry tomatoes over the top. Place and lock the lid, and make sure the steam-releasing handle is pointing to the Sealing. Press Manual, High Pressure, 10 minutes. After 3 beeps, the pressure cooker will also start going.
Once the timer goes off, use the quick-release method to let off the pressure before opening the lid.
Sprinkle with fresh herbs or chopped spring onion and serve with a salad or a side of cooked greens.
Quinoa, Corn, and Bacon Salad – Quinoa Instant Pot Recipes
See how to make delicious, satiating quinoa, corn, and bacon salad with cherry tomatoes, peppers, cilantro, and feta, drizzled with yummy lemon, honey, and mustard dressing.
You get the sweetness, saltiness, and crunch in one dish; plus, this salad is hearty and satiating while being light and healthy at the same time. Another on Rise and Shine With Nutritious Teff Bread Recipe – Best Breakfast.
- 1 + 1/4 cups uncooked quinoa
- 1 + 3/4 cups water
- 1 teaspoon salt
- 2–3 sweet corn on the cob, cut in halves
- 8 oz. / 220-230 g bacon rashers
- 1 heaping cup of cherry tomatoes
- 1 cup diced sweet red or yellow peppers
- 3 scallions/spring onions, diced
- 1/4 cup packed with chopped fresh cilantro
- 3 oz / 90 g crumbled feta cheese
- 3 tablespoons lemon juice
- 4–5 tablespoons olive oil
- 2 teaspoons wholegrain mustard
- 1 garlic clove
- 2 teaspoons honey
- A pinch of pepper
Rinse the quinoa under cold water and allow it to strain in the sieve. Cut the corn cobs into two halves.
Add the quinoa to the inner pot followed by water (1:25 grain to water ratio) and salt and stir through. Gently place the corn halves on top of the quinoa. If using frozen corn kernels, scatter them on top. Pop the lid on, lock it, and also set the pressure cooker to Manual/Pressure Cook for 1 Minute at High pressure.
The Instant Pot will take about 5 minutes to build up the pressure. Once the timer is done, allow the pressure to release naturally, which will take about 10 minutes. So the total should be about 20 minutes max.
Once the pressure is released, open the lid and remove the corn to a bowl to cool slightly. Fluff the quinoa with a spatula and allow it to cool in the pot or a salad bowl. The liquid should all be absorbed and also the quinoa should be fluffy. If there is still any liquid left, strain quinoa through a sieve.
Instant Pot Kale and Quinoa Pilaf – Quinoa Instant Pot Recipes
Here’s the deal. This delicious and healthy one-pot Instant Pot kale and quinoa pilaf is a fantastic vegetarian meal bursting with gorgeous flavors and textures. Cooked in a tasty broth and served with freshly chopped parsley, goat’s feta cheese, and toasted almonds.
- 1.5 cups dried quinoa
- 3–4 oz. / 100-120 g kale leaves
- 1/2 large onion, diced
- 2 tablespoons olive oil
- 1 small carrot, diced into small cubes
- 1–2 tablespoons raisins, roughly diced
- 1 garlic clove, diced
- 1 teaspoon lemon zest
- 1 vegetable stock cube
- 1/2 teaspoon cumin powder
- 1+2/3 cup water
Method – Quinoa Instant Pot Recipes
Rinse the quinoa under cold water and leave the sieve to strain. Prepare the kale and set it aside.
Turn the Instant Pot and turn the Sautee function key. Add the olive oil, onions, and carrots and cook for 2 minutes, stirring a couple of times.
Once you have sauteed the onions and carrots, add the quinoa, garlic, lemon zest, raisins, vegetable stock cube (crush it with your hands), and cumin powder (you can also use other spices or herbs). Also, Add the water and stir through well. Cancel the Saute function.
Add the kale pieces on top of the quinoa in the broth, no need to stir through at this stage. Pop the lid on top, and close it, making sure the top valve is pointing to the Sealing. Press the Manual/Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take 4-5 minutes to build up the pressure before the time will begin.
Once 2 minutes are up, allow the pressure to release naturally for 10 minutes. Then, let off the rest of the steam manually by using the quick release method (simply point the top valve to Venting).
Open the lid and stir the quinoa with the kale. Transfer to a platter or a large bowl and top with chopped parsley, feta cheese, and also toasted almonds. We drizzled it with a little lemon juice as well, but that’s optional. Serve with a salad and enjoy! You can get more from this video.
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I hope you like this simple and easy recipe. What is your favorite recipe and what do you think about my blog? Give your feedback in the comment section.
Dousing quinoa in water might assist with bringing down its phytic corrosive substance, and simultaneously, it might also assist with eliminating the saponin tracked down in its regular covering.
When cooked the seeds extend multiple times their unique size, so 1 cup of uncooked quinoa seeds yields around 4 cups of cooked quinoa. The arrangement is straightforward, 1 cup quinoa, 2 cups water or stock, and is finished in around 15 minutes.
Aside from being wealthy in protein and fiber, quinoa additionally contains folate, Vitamin B6, Vitamin E, copper, zinc, manganese, magnesium, and phosphorus.