The Instant Pot produces perfectly light, fluffy quinoa every time—no more mushy results. This reliable method is simple and ready in under 20 minutes.
Quinoa is a versatile side that works hot or cold, making it ideal for salads, bowls, or served alongside a main course. Using a pressure cooker simplifies the process and yields consistent results.
How to make quinoa in the Instant Pot
The secret to fluffy quinoa is the correct liquid ratio and a quick pressure cook.
- Perfect ratio: 1 cup dry quinoa to 1 1/4 cups water.
- Rinse quinoa in a fine-mesh strainer under cold water until the runoff is clear to remove any bitterness.
- Lightly coat the Instant Pot liner with cooking spray to help prevent sticking.
- Pressure cook on HIGH for 1 minute, then allow a natural release for 5 minutes before quick-releasing any remaining pressure.
Timing varies slightly by Instant Pot model. Expect about 10 minutes to reach pressure, 1 minute of cook time, and a 5-minute natural release—about 16 minutes of active time and under 20 minutes from start to finish.
How to store leftovers
Keep leftover quinoa in an airtight container in the refrigerator for up to one week. For longer storage, freeze cooked quinoa for up to three months.
Top tips
- This method works with any variety of quinoa—white, red, black, purple, or tri-color.
- Always rinse quinoa to remove the natural coating called saponin, which can taste bitter or soapy if left on.
- For more flavor, add seasonings such as salt, garlic powder, or pepper to the pot before cooking.
Other recipes to try:
- instant pot herb chicken and rice
- instant pot chickpea curry
- instant pot corn chowder
How to make Quinoa in the Instant Pot
Amy Duska
Ingredients
- 1 cup quinoa
- 1 ¼ cup water
- cooking spray
Instructions
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Rinse the quinoa in a fine-mesh strainer under cold water to remove any bitter residue.
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Coat the bottom and sides of the Instant Pot liner with cooking spray. Add the rinsed quinoa and water, stir, and secure the lid. Set the pressure valve to SEALED.
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Select MANUAL (or PRESSURE COOK) on HIGH and set the timer for 1 minute. When cooking finishes, allow a natural release for 5 minutes. Carefully switch the valve to VENTING to release remaining steam.
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Open the lid, fluff the quinoa with a fork, and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Cooked quinoa can be frozen for up to three months.