Minimalist Baker

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 fries, fried “rice,” zucchini fritters, vegan sausage, vegan 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
4.77 from 82 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

US Customary – Metric

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. 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.

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  2. 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.

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