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
4.82 from 16 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. Cat says

    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.

  2. DeNita Morris says

    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!

  3. dyanne M Allegrini says

    I’m new to Insta pot cooking and just got a 3qt. duo nova… Can you give me an idea of how much liquid I should use for 1 cup of quinoa? I live at 4,500 feet elevation… Thank you for all your great recipes.

  4. Julie says

    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.

  5. chris Thompson says

    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.

    • Support @ Minimalist Baker says

      Oooh, sounds so unique and yummy! Thanks so much for the wonderful review and for sharing your recipe, Chris!

  6. Kiky says

    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.

  7. Sheila says

    Great recipe. I’ve always had issues with quinoa not agreeing with me after I ate it when boiled on the stovetop, but pressure cooked the germ opens completely and it’s so much easier to digest.

    • Support @ Minimalist Baker says

      Hi Barb, is it possible you let it natural release for more than 10 minutes or used more water? Either of those could cause it to be a little mushy. Hope that helps!

  8. Maura Cohen says

    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.

  9. TGlow says

    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

    • Support @ Minimalist Baker says

      Hi Siddhi, shucks! We’re so sorry to hear it didn’t turn out right for you. We haven’t used the 3 cup ultra model, but wouldn’t think it would make a difference. To confirm, you cooked for 3 minutes and let the pressure release for 10 minutes using 1 cup quinoa and 1 1/2 cups liquid?

  10. Zoey says

    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!

  11. Sarah W. says

    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! 😊

    • Sharon says

      Three minute cooking time is great! Automatically released in 10 minutes–to my surprise! I made it with 1C water, 1/2 C almond milk; added cinnamon. Topped with unsweetened, homemade applesauce for breakfast–great. Thank you so much for FLUFFY quinoa!!

  12. TC says

    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.

  13. Emma says

    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

  14. Meryl says

    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?

    • Support @ Minimalist Baker says

      We’re so glad to hear it, Meryl! That’s a great way to add more flavor =) Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure. This one is specifically for the Instant Pot. But if you try let us know!

    • Support @ Minimalist Baker says

      Hi, sorry to hear that happened. Did you use 1 cup quinoa and 1 and 1/2 cups water? Did you change anything?

      • Ines Passao says

        No, I did not change anything, i think the problem is that my is Instant POT DUO and yours is litle different.I´m very excited to do as your videos but i think i can, any recommendation? Thanks for your time

        • Support @ Minimalist Baker says

          Is it possible that you didn’t seal the vent? Ours automatically seals, but the Duo might not!

  15. Vicky Glen says

    Thank you for the work on the instant pot guide! It’s super handy! In general, what is your guidance for doubling or tripling the recipe? For example, for 3 cups of quinoa, do we triple the water and how much time to add for instant pot cooling? Thanks in advance.

    • Support @ Minimalist Baker says

      We’re so glad you find it helpful, Vicky! Thanks for sharing! For doubling or tripling, you can adjust the number of servings in the recipe box and it will correctly modify the amount of ingredients for you =) For the release time, it may take 5-10 minutes longer, but if in a hurry, you could also release it after the time specified in the instructions. Hope that helps!