Instant Pot Quinoa (Fluffy, Perfect, No Soaking!)

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Vintage spoon in a bowl of Instant Pot quinoa

With an Instant Pot and about 20 minutes, you can make fluffy, PERFECT quinoa every time! Let us show you how.

Quinoa and water in an Instant Pot

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 in stir friesfried “rice,” zucchini frittersvegan sausagevegan meatballs, or as a side to nearly any main. It’s an incredibly versatile and protein-rich grain!

Stirring cooked quinoa in an Instant Pot

Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for 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 #minimalistbaker on Instagram. Cheers, friends!

Bowl of cooked quinoa

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
Bowl of Instant Pot Quinoa
4.80 from 93 votes
Prep Time 18 minutes
Cook Time 3 minutes
Total Time 21 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

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

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  1. 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.

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Michelle. Thank you for the lovely review and for sharing your addition! xo

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying this recipe, Anne! Thank you for sharing your experience! xo

  4. 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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it worked well for you, Marsha. Thank you for the lovely review! xo

  6. 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!!

  7. Don Webster says

    Thanks, easy to read instructions on water/ quinoa ratio and cook time along with depressure method.

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you loved this version, Kate! Thank you for sharing your experience! xo

  9. KristinJG says

    This recipe is perfect as is. When you just need to make regular old quinoa follow the recipe and instructions.

  10. 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!

  11. 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.

  12. 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.