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

This is PERFECT every time!

I add water and 1 teaspoon olive oil to the instant pot , stir to prevent sticking. My quinoa salad comes out perfectly.

Thank you so much for sharing.

My go to recipe for quinoa everytime!

I made this in my 6qt IP Evo plus. 1c water HP 3 min , 10 min NR and it was perfect and fluffy with no sticking even without spraying the pot. Most reciies say to cook for 1 minute with 1.5 water. I am glad I used this 3 min recipe.

Great instructions! I usually dry toast the quinoa before cooking it in the instant pot. Delish.

I subbed water for chicken stock that I made previously from a rotisserie carcass. It was super flavourful!

Used veggie broth, greased pot bottom for no sticking, forgot to release steam after 10 minutes. Still turned out to be the fluffiest, lightest, best instant pot quinoa I’ve ever made. Wish I had looked for and found your instructions years ago. Added to my homemade chicken bone broth soup. Yummy breakfast.

The quinoa comes out perfect every time. I usually dry saute the rinsed quinoa on the saute function until the grains are completely dry before adding the water and pressure cooking. It makes the quinoa super fluffy without ever being sticky, mushy or gummy. I do this even when cooking on the stovetop.

I used homemade chicken broth and will try again with veg broth for a vegan/vegetarian friendly option. It turned out perfectly & was a wonderful base for a tofu & veg topping.

I made this tonight in the instant pot. Came out perfectly nice and fluffy and did not stick to the bottom of the pan! Thank you so much!

I am always unsure about cooking quinoa so decided to try it in the Instant Pot. This recipe was incredibly easy, took only a couple minutes to put together. For the water: I heated it in the microwave and put Better than Bouillon Vegetable Base in it, stirring until melted. That was the most time consuming part of the recipe and only took about 3 minutes (2 1/2 of those 3 minutes were in the microwave)! Cooking in the IP was so easy and it came out perfectly. I cooked 1 cup of dry quinoa and when the recipe was finished, I froze half of it and will use the other half now.

Just wanted to add my voice to the many who’ve already said “Thank you!” for this fabulous recipe. I’m fairly new to the delicious taste and health benefits of quinoa, and have been buying it in the little microwaveable containers. A few days ago I bought some uncooked quinoa with the intent to make it at home, although I was nervous about it because I read that it’s quite tedious to make. Then, I came across your recipe on making it in my IP and I was so excited! It came out perfect with veggie broth in place of water and a drizzle of olive oil once it was done. This will be my go-to for cooking quinoa from now on.

I have made this twice it has come out perfectly every time! Great Recipe!

I’ve never ever made quinoa at home. I followed these instructions, rinsing my quinoa first because that’s what the bag instructions said. It came out PERFECTLY. I saw some comments of folks having problems. These instructions are NOT the problem. Maybe they had some whack quinoa or something. I dunno. But this method is sound and it works.

I’m the person that jumps to the recipe, makes it, and never circles back to leave a comment. Not very nice, I know. But I felt absolutely pressed to comment here.
I’ve struggled with making fluffy quinoa for a decade now. I’ve been tinkering with quinoa since 2012! Tried everything – rinse it, don’t rinse it, toast it, don’t toast it, put a kitchen towel on to rest, don’t rest it, cook it like pasta, you-name it – and it always turned out mushy/undercooked/half cooked/a steaming mess!
Till today! Tried your recipe, (and I’m not good with insta pot, I almost never bring it out *need to re-think that), and it came out perfectly cooked and fluffy. My twin tween wolverine tornadoes ate it without complaining. Thank you so much for sharing this!

My stovepipe attempt was a disaster. Following this recipe, the result was perfect.

It was perfect! I added 1/2 tsp of salt and finely chopped sauted onion, and it came out delicious!!

The most difficult part of cooking quinoa is washing and straining out the water it’s so fine and troublesome. But cooking in an instant pot is by far much easier than watching it boil or steam on the stovetop. This makes it easier to add to my low carb diet. It less carbs than rice.

Thanks! This was perfect, so easy. I added a broth packet to mine and a bit of turmeric. So nice to have recipes like these so I can actually my pot! Yay!

This worked out perfectly! I rinsed my quinoa first and then followed the instructions. No problems at all! This will now be my go-to quinoa recipe!!!

I never have an issue with this recipe! It’s the most fool proof way I have found to make quinoa. The only time I got a burn notice was because I didn’t stir so the water wasn’t evenly distributed. I rinse the quinoa first and the follow the instructions given and it always comes out perfect which is crazy because I am notorious for messing up easy recipes

I got the burn error, half the quinoa stuck on the bottom. followed instructions exactly.

The quinoa turned out mushy.

I made this exactly according to the directions (except I rinse to get rid of the bitter coating) and after 10 minutes released the valve only to be disappointed with the results: still slightly liquidy and not puffed up. However, after fluffing w/a fork, I put the top back on and let it sit while prepping other ingredients. After another 15+ min, the quinoa had absorbed the remaining stock, was light and fluffy. I recommend leaving the top on for 20+ min after cooking to achieve this consistency. The end result was perfect.

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?