A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.

A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.
Perfect Instant Pot Quinoa

I posted this Black Bean Mango Quinoa Salad this week and thought I would share my favorite way to make perfectly fluffy, never mushy or sticky quinoa.

A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.

Most often if you follow the directions on a box of quinoa, the results are mushy and undesirable. I have been making quinoa for years and always use less water, but once I started testing it in the Instant Pot, it became my preferred cooking method.

Making quinoa in the Instant Pot is quick, it only takes 2 minutes with pressure, then 10 minutes to let the pressure release. Ive tested this with tricolor and red quinoa, which are my favorite colors when adding to salads and bowls as the texture is firmer and has more of a bite.

If you want to make white quinoa, you may want a little more liquid to give it more of a rice texture, I usually use 1 2/3 cups but you can experiment to see what works best for your taste.

A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.A foolproof method for making perfect, fluffy quinoa in the Instant Pot for adding to salads, bowls and so much more.

More Quinoa Recipes

How To Make Perfect Quinoa in the Instant Pot

Prep Time: 0 mins

Cook Time: 15 mins

Total Time: 15 mins

A foolproof method for making quinoa in the Instant Pot for salads, bowls and more.

  • 1 cup quinoa, red or tricolor
  • 1 1/2 cups liquid, water, vegetable or chicken broth
  • Add quinoa and liquid to the Instant Pot. Turn valve to sealing.

  • Cover and cook 2 minutes on high pressure and then let pressure release naturally, about 10 minutes.

  • Fluff with a fork then set aside to cool.

Refrigerate for 3 to 5 days.

Serving: 1/2 cup, Calories: 81kcal, Carbohydrates: 15g, Protein: 3g, Fat: 1.5g, Sodium: 5mg, Fiber: 1.5g

Freestyle Points: 3

Points +: 2

Photo credit: Jess Larson