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With anInstant Potandabout20 minutes, you can make fluffy, PERFECT quinoa every time! Let us show you how.
Instant Pot Quinoa
We love cooking quinoa in the Instant Pot because it’s fast, fluffy, hands-off, and never mushy!
Here’s what you need to know:
- Ratio= 1 part quinoa : 1 ½ parts water
- Cook Time= 3 minutes
- Release= 10 minute natural release, then release any remaining pressure
It goes well instir fries,fried “rice,”zucchini fritters,vegan sausage,vegan meatballs, or as a side to nearly any main. It’s an incredibly versatile and protein-rich grain!
Did you find this helpful? If so, be sure to check out ourInstant Pot Cooking Times Guidefor perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbakeron Instagram. Cheers, friends!
Instant Pot Quinoa (Fluffy, Perfect, No Soaking!)
A quick & simple method for making PERFECT quinoa in the Instant Pot every time! Just 1 ingredient and about 20 minutes required!
Author Minimalist Baker
Print SAVE
4.80 from 95 votes
Prep Time 18 minutes minutes
Cook Time 3 minutes minutes
Total Time 21 minutes minutes
Servings 4 (~3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days
Ingredients
US Customary – Metric
- 1 cup quinoa
- 1 ½ cups water (orvegetable brothfor more flavor)
Instructions
Add quinoa and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 3 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
Enjoy immediately in stir fries, fried "rice", zucchini fritters, vegan sausage, vegan meatballs, or as a side to nearly any main. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.
Video
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 three-quarter-cup serving Calories: 156 Carbohydrates: 27.3 g Protein: 6 g Fat: 2.6 g Saturated Fat: 0.3 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 0.69 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 239 mg Fiber: 3 g Sugar: 2.6 g Vitamin A: 5.95 IU Vitamin C: 0 mg Calcium: 19.98 mg Iron: 1.94 mg
Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Bronwyn says
This turned out perfectly! Light, fluffy, delicious and done so quickly! This will be my go to method from now on.
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Support @ Minimalist Baker saysWhoop! We’re so glad you enjoy the recipe and will be using this method moving forward. Thank you for the lovely review! xo
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Rayshell Beaumont says
I made using vegetable broth turns out fantastic. I will certainly make this again.
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- Support @ Minimalist Baker says
Great! We’re so glad you enjoyed it and will be making it again. Thank you for sharing, Rayshell!
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Michelle says
Great information, just what I needed. I added a finely chopped zucchini, onion and cup of diced dill pickles and used the pickle juice as liquid. Absolutely delicious.
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- Support @ Minimalist Baker says
We’re so glad it was helpful, Michelle! Thank you for sharing! xo
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Michelle says
Excellent technique, so fast and foolproof. We make it with Amish hot & spicy pickle juice as the liquid and it’s seasoned perfectly.
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- Support @ Minimalist Baker says
We’re so glad you enjoy it, Michelle. Thank you for the lovely review and for sharing your addition! xo
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Stuart Saffer says
If I am cooking two cups of quinoa should I double the cooking time from 3 to 6 minutes?
ThxReply
- Support @ Minimalist Baker says
Hi Stuart, double the water, but keep the cooking time the same.
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Anne says
Perfect every time. I’ve been using your method for a few months now, and my previously inconsistent results with quinoa are now perfectly consistent. We especially like quinoa salad (pasta salad style) in the hot weather, so I have been making quinoa often. I like to make a lot of plain quinoa on the weekend so I can make quinoa salad and use the extra under veggies and in other recipes. I prefer to make it plain with water. Seasoning after cooking tastes best to us.
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- Support @ Minimalist Baker says
We’re so glad you’ve been enjoying this recipe, Anne! Thank you for sharing your experience! xo
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ARACELI KAPLAN says
I added chicken broth, cumin and tumeric. I put two cups so I cooked it on high for about 6 minutes. It came perfectly fluffy. Very useful thank you!
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- Support @ Minimalist Baker says
Lovely! Thank you for sharing, Araceli! xo
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Marsha says
Holy Mackerel, I am so happy I found this recipe as it made perfectly cooked fluffy quinoa! It couldn’t be any easier. Thank you so much!
- Support @ Minimalist Baker says
Whoop! We’re so glad it worked well for you, Marsha. Thank you for the lovely review! xo
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Paula says
The simplest and best quinoa recipe 🤩 Perfect, fluffy quinoa every time. Thank you ☺️
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- Support @ Minimalist Baker says
Whoop! xoxo
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Megan says
It came out perfect. Thank you—no more stovetop hassles!
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- Support @ Minimalist Baker says
Yay! Thank you for the lovely review, Megan! xo
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Becky says
I’ve made this many times and it’s always perfect! Minimalist Baker has been my go-to for simple, healthy recipes for YEARS (at least 7)! Thank you!!
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- Support @ Minimalist Baker says
Aw, this makes us so happy, Becky! Thank you for the lovely review! xo
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Stuart Saffer says
How long to cook if it is mixed colour (red, black, white) quinoa?
ThxReply
- Support @ Minimalist Baker says
Hi Stuart, it will be the same!
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Don Webster says
Thanks, easy to read instructions on water/ quinoa ratio and cook time along with depressure method.
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- Support @ Minimalist Baker says
We’re glad it was helpful! Thank you for sharing, Don!
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Kate Mc says
Wow! Perfectly fluffy quinoa; even better than how mine usually turns out on the stovetop. I doubled the recipe with no issues. Thanks so much for this!
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- Support @ Minimalist Baker says
We’re so glad you loved this version, Kate! Thank you for sharing your experience! xo
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Pat says
I’ve made this many times. This is my go-to quinoa instant pot recipe. Thank you.
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- Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy it, Pat. Thank you for sharing! xo
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KristinJG says
This recipe is perfect as is. When you just need to make regular old quinoa follow the recipe and instructions.
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- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe, Kristin. Thank you for sharing! xo
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Maria Wieand says
Wow what an easy dish to make in my pressure cooker (instapot). I made a garlic herb mixture to place on top when it finished cooking. It was fantastic!
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- Support @ Minimalist Baker says
Yum, that topping sounds amazing! Thank you for sharing, Maria! xo
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Kahla Brown says
Comes out perfect! I also toast & rinse beforehand. My favorite use is breakfast quinoa – I add a milk substiture or yogurt, sliced bananas or chopped apples (peach or berries are great too), and toasted coconut and pecans.
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- Support @ Minimalist Baker says
That sounds so lovely, Kahla! Thank you for sharing! xo
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David says
I have made this NUMEROUS TIMES and love it! I do saute the quinoa dry until it pops. Also, I tend to season it: now (as in right NOW cooking) with garlic, chicken broth, and dried mushrooms (your choice-I use Kirkland 6 variety blend) to pair with a Costco rotisserie chicken. Other varieties are adding ginger, shoyu, and 5 spice. Use Abobo for Philipino foods, esp the chicken skewers!!! Baharal (Middle Eastern) for lamb; Gochujang (Korean) for chicken and Kim Chee pairing; and Berbere (Ethiopian) for pairing with chicken and okra/stewed tomatoes. I vastly prefer to have quinoa seasoned to pair with the intended primary meat/chicken/fish.
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- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe, David. Thank you for sharing!
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