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
4.91 from 41 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

Reader Interactions

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  1. Denise says

    I made mushy quinoa in my InstaPot a couple days ago. I will follow this recipe next time for sure.

    I have a question. If I start with 2 cups of uncooked quinoa, does the cooking time change?

    Thank you for your advice!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, we hope this recipe goes better for you! No need to adjust the cooking time. It may just take a little longer to come to pressure and release pressure. Let us know how it goes!

  2. Alex says

    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!!!

  3. Joanne Robertson says

    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 🙏

  4. Kathrin says

    I followed this recipe and it was perfect. I put in chicken sausage, red onion and garlic.

    It states that it would need 10 min. of natural release for the steam. My IMUSA Multichef 800W (South American brand) does not have natural release just normal quick release.

    It worked very well with the quick release too.

    Kathrin

  5. valerie says

    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

  6. Claire says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delicious! We’re so glad you enjoyed it, Claire! Thanks so much for sharing! xo

  7. Michelle says

    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!

  8. Véronique says

    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!

  9. emma says

    Unfortunately I followed another recipe and it came out gummy so I’ll try this next. Would using low sodium chicken bone broth and tri color make a difference? I think not but want to aim for success next time

  10. Sunshine Blvd. says

    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

  11. Debra says

    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.

  12. Gillian says

    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!

  13. RF says

    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 ?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing! We typically leave the “keep warm” function on, but it works either way.

  14. Kimberly Shinn-Brown says

    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!

  15. Bill says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bill, the quinoa won’t taste bitter without rinsing it. Did you stir the quinoa after adding the ingredients to the instant pot before turning it on?

  16. Zopi says

    Can I cook unsprouted regular quinoa using this method ? I read in one of your posts that unsprouted quinoa needs to be soaked for about 4hours before cooking. I’ve had issues digesting quinoa in the past. Hence wanted to double check.

  17. Michelle says

    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!

  18. Mikayla says

    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!

  19. Sherri says

    This sounds like the perfect way to cook this. Just wondering before I start….. what setting on the instant pot did you use? Just general pressure cook?

  20. Patrick says

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

  21. Johanna says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Johanna. We are so glad you enjoyed this recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  22. Diana McAnally says

    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.

  23. Christian says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it, Christian! Thank you for the lovely review and for sharing your modifications! xo

  24. Carol Price says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So happy to hear this recipe was a success for you, Carol. Thanks for the lovely review!

  25. Breanne & Tristan says

    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 🙃❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy this recipe, Breanne & Tristan. Thank you for sharing! xo

  26. Lisa C says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your experience, Lisa!

  27. 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.

    • Libby says

      I spray my instant pot with coconut or olive oil prior to cooking, otherwise follow the recipe exactly & it always turns out perfectly! Thanks for the recipe!

  28. 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!

  29. 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.

  30. 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.

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. 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.

  33. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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.

  35. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  36. 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!

  37. 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!!

  38. 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.

      • Aleta says

        I’ve made this several times now with our tri-color quinoa. We’ve done 4 servings and 6 servings and live at high altitude (not sure how that affects it since it’s pressurized). It turns out perfectly every time!! Thank you for the instructions!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! So glad this recipe has been a success for you, Aleta. Thanks for the review!

  39. 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

  40. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Renee says

          Hello Ines,
          If I may add a suggestion, I’ve been using this recipe for awhile now but I use the “pot in pot” method for any grains or beans and nothing has ever burned. In case you aren’t familiar with it, you put one cup of water in the Instant Pot’s liner, then add the trivet. Put the ingredients for the recipe – in this case a cup of dry quinoa and 1 1/2 cups water – in a smaller stainless pot or bowl and set it on the trivet. Then cook as directed. Your quinoa will be perfect and (bonus) the Instant Pot liner will still be clean.

  41. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!