Easy Instant Pot Quinoa (Gluten-Free)

Ingredients

• 1 cup uncooked quinoa (white, red, black or tri-color quinoa)
• 1 tablespoon ghee, olive oil, or garlic-infused olive oil (optional)
• 1 1/2 cups water or broth*
• 1/2 teaspoon salt (or to taste)

Instructions

1. 1

   Rinse: Measure 1 cup of uncooked quinoa and pour into a fine mesh sieve / strainer. Rinse the quinoa with water under the kitchen sink until well rinsed. Place the sieve over the sink or a large bowl to drain.

2. 2

   Sauté {Optional}: Hit the “Sauté” button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add ghee or oil and swirl to coat the bottom of the pot. Add rinsed quinoa, using caution to steer clear of oil splatter or quinoa seeds popping up. Sauté quinoa for 2 minutes, stirring frequently with a plastic spoon or spatula (I love my Instant Pot spatula).” Hit "Cancel" on the Instant Pot.

3. 3

   Pressure Cook: Add water or broth and salt to the Instant Pot and whisk until salt has dissolved. If you sautéed the quinoa, scrape it off the bottom and sides of the pot so it is all loosely floating or resting in the pot and stir; otherwise, add the rinsed quinoa to the water or broth and stir. Close the Instant Pot lid; set the pressure release valve to “Sealing,” hit the “Pressure Cook” button, and set the timer for 2 minutes. Turn the “Keep Warm” button off.

4. 4

   Natural Release: Once the cooking cycle is complete, allow pressure to release naturally for 10 minutes. If the pin drops before 10 minutes are up, allow the quinoa to rest in the pot, covered, until the full 10 minutes have elapsed. Release the remaining pressure (if any) and open the lid.

5. 5

   Serve: Remove quinoa from the pot; fluff with a fork, and serve with my Chicken Shawarma Quinoa Bowls, Lemon Herb Chicken, Mediterranean Roasted Vegetables, in salads, as a substitute for rice, and more.

6. 6

   Store leftovers in an air-tight container for up to 1 week.