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

Perfect timing. I put in frozen corn and frozen shredded chicken with taco seasoning.

Thank you . Very helpful.

Christine

This is so easy. Thank you! I have used this recipe several times. Each time it has been perfect. I have it bookmarked, so I don’t “lose” it 🙂. I usually let it cool and make a kale quinoa salad with feta, golden raisins. and toasted pine nuts.

Thanks. I often need to look for insta pot times for various foods and your site I have come to trust. For this one, I toast the quinoa with jalapeno, garlic and frozen corn. Cook with chicken stock instead of water. Top with cheddar cheese when it’s done. I can never remember how long to cook it for though, so I refer to this recipe often.

This was the best quinoa I’ve ever made and I’ve been making it for years on the stove. I doubled the recipe and it still came out perfect.

When I’m making anything in the Instant Pot for the first time, I always seek out your recipes first. They’ve never let me down.

i like make with sliced chicken. yum yum

So, this comment comes on the heels of my second time cooking quinoa per written.
This is so simple and the quinoa is cooked perfectly. I’ll never cook it any other way.
Try this. You’ll be very happy with the results.

Thanks!

I use this recipe and just doubled it. I also used. Instead of water to add additional flavor. That was a big success. I find that using broth gives quinoa, rice, and other greens a better flavor with using minimal additional salt or seasonings. To adjust the time for the doubled amount of quinoa I just added two more minutes to my Insta pot timer, and everything came out perfect. I think it may have been a little dry, or even run the risk of burning had a double the time. I expected wet or mushy quinoa, but it came out perfect.

I made this using 1.25 cups water to 1 cup quinoa (my instant pot directions) and following all the other directions to the letter and it was perfect!! Thanks for sharing this recipe!

I don’t know if living at the coast makes a difference, but the quinoa was still rather wet, even though I was careful with the quantities.

Super easy. Followed directions exactly. Turned out perfectly cooked and fluffy. Thank you!

I’m writing this as I enjoy the fluffiest quinoa ever.

I stumbled on this recipe because I couldn’t remember the way I used to make quinoa, which was plenty mushy but at least consistently tasty. This recipe worked on the first try and tastes so, so good. I still can’t believe it. I used Better Than Bouillon chicken stock, and lined the pot with just a liiiiiitle extra avocado oil.
I understand some of you reading this will think I’m a bot, or was paid. I promise I’m not and was not. I’m just hoping to help guide more lost quinoa-lovers to exit the train of mushy frustration. You can trust this recipe!!!

This always turns out very well for me. I make sure to turn off the keep warm function and let it natural release until I’m ready for it. I usually use it in salads so it doesn’t need to be smoking hot. Best way I’ve found to make Quinoa. Thanks 🙏

I’ve tried quinoa in the Instant Pot before and it was always gummy so I kept making it on the stove. Tried it again using this recipe and it came out perfect. I used low-sodium veggie broth and some extra salt-free seasoning blend. Should have just come here first lol. You never let me down. Thank you! <3

Worked perfectly! I used a red/white quinoa blend, and added a vegetable stock cube as wasn’t sure if quinoa tastes bland. Added it to a red pepper and halloumi tray bake for a nice salad.

I made this tonight. It was a lot more work than I expected but so so good! I served it with a simple baked salmon and it was perfect. My husband, who isn’t into half the ingredients, said it was delicious. Thanks for another delicious recipe!

This turned out perfect! I cooked it for 4 minutes instead of 3 since my one-year-old still needs the quinoa to be a little bite sticky (to help him self-feed) and it worked out perfectly. I received an instant pot pressure cooker for Christmas so I’ll definitely be doing this recipe again! Thank you so much!

I have used this method many times, thank you !
I make a quad-batches and freeze portions for easy breakfast and lunches. I also love the idea of reheating in a skillet, that really gives the quinoa a delicate and toasty flavor. Yummy <3

Perfect! I had organic red quinoa in my pantry, so that’s what I used. No rinsing, no bitterness. Just perfectly cooked quinoa. This week’s meals will include steel cut oats and quinoa for breakfast and vegan chili with quinoa.

Great simple recipe, turns out perfect each time.

This recipe is perfect! Never going back to a pan on the hob now. Thank you! I added stock powder and doubled the recipe. Fantastic!

You don’t mention whether to turn IP “off” while natural releasing for the 10 minutes? (it’s easier to time if you keep IP on LO for the 10 minutes but might cause sticking ?)

Such an easy recipe that turns out perfectly! I added some chicken bullion and butter. This is my go-to! No soapy taste. Al dente texture. Delicious flavor!

Easy and perfectly done – and fluffy! Good GF option with chili. Not bitter – I didn’t rinse.

Won’t it taste bitter without rinsing? The only thing that I changed is that I rinsed the quinoa for a few minutes. It was somewhat fluffy but a lot of it stuck together in big clumps.

Perfect thanks!

I used chicken broth instead of water and it turned out perfect! Thank you for this recipe! I tried another I found online and it didn’t come out as nice and fluffy as this one did!

I’ve always struggled with stove top quinoa coming out mushy but this was perfect! A super quick and easy, hands off approach to perfect quinoa. Thanks!

Just perfect! 100 percent amazing.

This was the easiest way to make quinoa I’ve ever tried. This will make quinoa so much more accessible for me, thank you

The quinoa comes out perfectly! Other recipes I’ve tried (from other websites) don’t use enough liquid. So glad I found this recipe today.

I’m finding new uses every day for my instant pot ( and air fryer) to cook for one without heating up the kitchen.

I used a mixture of red and white quinoa because I like a colorful dish, and this worked perfectly. The quinoa will be used in cold salad recipes tomorrow.

Highly recommend.

Worked great. Perfect doneness and texture. I sprayed with cooking spray first and also added some chicken Better than Bullion and some chili powder. Worked perfect with the homemade beans I made.

I made this quinoa recipe today (for 6 people) in my 3-quart Instant Pot. I DID rinse prior to cooking as from previous experience cooking quinoa, I did not want the bitter/saponin flavor. I did use 3/4 strength Better Than Bullion low sodium bullion. It cooked perfectly, according to the directions provided–nice and fluffy! Thank you. I plan to add this to scrambled eggs, casseroles, as an extra layer of texture/flavor/nutrients to burritos, tacos, and guacamole.

This is the best quinoa recipe ever and it’s so simple. I always struggle with quinoa on the stove and I always have to season it or add sauce because it’s just so bland. This is so good to eat as is and so much easier than watching it on the pot and having to keep adding water so it doesn’t dry out or half of mine stays uncooked. Thank you for posting this and making my life easier 🙃❤️

I have been making quinoa in a pot on the stove for many years. I started by making it like you would white rice, then moved to cooking it like you would pasta – in a large amount of boiling water. I made this recipe in the instant pot yesterday, rinsing the cup of quinoa in the inner pot until the water ran clear, mostly draining, then adding 1.25 c. water as another commenter did previously. Only three minutes in the ipot and a quick accompanying veggie sauté during the natural release. We had the best quinoa I’ve ever made! This will be my go-to quinoa from now on. Thank you.

I use a nonstick 6 inch nonstick pan for grains. Rice, Quinoa, etc makes clean up a breeze. I put the liquid with the grains nd if it is too much put it into the instant pot. water is gone and absorbed into the grain. You can get 2 nice nonstick pans at Walmart in the baking section not the supermarket but another baking aisle.

Thank you! I love all of your instant pot recipes so far. So useful and always perfect <3

This turned out PERFECTLY!!!! Thank you!

Spot on and so easy! I usually rinse my quinoa so I reduce the liquid to 1-1/4 cup. It turns out perfectly every time. Thanks for sharing!

I just made this recipe. I doubled the amounts. Used chicken stock. I live at three thousand feet above sea level, so I added 1 minute per thousand feet which adds up to six minutes rather than three minutes. I did the natural release for 12 minutes only because I forgot to keep an eye on it. It turned out perfect. The only issue was keeping me from eating it before I added it to air fried vegetables and an additional protein. Thanks for the great recipe.

I really appreciate this recipe and it’s perfect every time. Lately I’ve sauteed onions and added garlic, curry, ginger paste, raisins, dried cranberries, frozen peas and carrots and canned kidney beans. It makes a great, protein rich main meal.

The recipe worked perfectly! I generally followed the recipe, however I did a bit of adjustment in the amount of water as I used a block of my own reserved chicken broth that’s being frozen. So glad that it turned out perfectly. Thank you for the recipe.

I made it like the recipe. I think mine turned out slightly on the mushy side. Any suggestions?

Recipe worked perfectly. Followed measurements exactly, did a double recipe. Great texture, perfectly cooked.

Great Recipe! For anyone using the Better than Bouillon addition: be mindful of the concentration/proportions. Per the label: You need only one tsp for eight ounces of water. A “few Tablespoons” would be way too much concentrated broth and sodium for four servings in proportion to the recipe’s 1 1/2 cup of water, but would definitely work if you quadrupled the recipe, as TGlow did, above. Even the low sodium BtB base is highly concentrated with 350 mg of sodium/tsp.

This turned out perfect! I quadrupled the recipe! I added a couple tablespoons of better than boullion chicken to the water. After i released the remaining pressure i let it sit for a few minutes, then emptied onto a large cookie sheet to cool, then portioned to single servings in ziplock bags. I keep them in the freezer. Love having quinoa ready to eat :) Thanks for the easy recipe.
*i have an insta pot duo

This was too mushy. I used the 3 cup instant pot ultra and wanted this quinoa for a salad.

It turned out SUPER PERFECT!
Time is exactly what you need. I usually make this cereal in rice cooker BUT it is a faster method. I love it!!! Quinoa for the whole week. Thank you so much!

The quinoa turned out great. I also used Better Than Bouillon Mushroom instead of water and I think it gave the quinoa lots of extra flavor. I so love all your recipes and look forward to getting new recipes in my email…thank you! 😊

Really fluffy. I used mushroom broth and a bit more than the recipe (accidental measuring overflow) and it turned out super fluffy. I opened the instant pot about 20 minutes after the beep.

Thank you for sharing this! I cook a large batch of quinoa on Sundays for my weekly meal prep. I was initially hesitant about cooking quinoa in an Instant Pot, but the quinoa turned out to be just as fluffy as stovetop quinoa

I love that you started adding instapot recipes Dana! I typically meal prep components for the week (like quinoa) on Sunday, store in a bowl in the fridge and eat a bit each day. This is the perfect ratio for fluffy, perfectly cooked quinoa!

I add a bit of salt and also use broth or water + better than bullion for more flavor.

What do you think about better than bullion, Dana?