If you’ve been hanging around these parts for a while, you’ll know that I’m a big fan of my pressure cooker. Specifically, my Instant Pot. And if you continue to hang around these parts for a while (yay!), you’ll either start using the Instant Pot you already have, or you’ll buy one and start using it all the time instead of being afraid of it (ahem, Erin). That’s because I’m on a mission to convince you that the Instant Pot is an Appliance You Need.
This is the first of many tutorials on how to cook staple foods in the pressure cooker/Instant Pot. Since there’s already a tutorial on how to cook perfect quinoa on the stovetop, it only made sense to do the the pressure cooker quinoa version. And the good news is, it’s even easier and more foolproof than cooking quinoa on the stove.
All you need to remember is the number 1.
You may remember that the key to cooking perfect quinoa on the stovetop is to use less water, specifically 1.25 parts water to 1 part quinoa. In the pressure cooker, you need even less water, only 1 cup. Why exactly? Well, I’m no scientist, but my (super)powers of observation have resulted in the following hypothesis:
When you cook something in water on the stovetop, some of the water evaporates instead of being absorbed by whatever it is you’re cooking. In a pressure cooker, no evaporation occurs, so you need slightly less water. This works in our favor because it makes pressure cooker quinoa so easy even a total cooking newbie do it.
Here’s how it works:
1 part water
1 part quinoa
1 minute at high pressure
Allow for a natural pressure release, and you’ll have perfect quinoa!
Oh, but first! Here’s something so cool that will make your quinoa even MORE perfect. You’ll want to toast your quinoa before you cook it.
Beth, seriously? You want me to put my quinoa in a toaster?
Heck to the nope. I mean, you should toast the quinoa in the pressure cooker itself. Basically, just heat the pressure cooker on medium heat (use the Sauté function on the Instant Pot), and add the quinoa. Stir it around for about 5 minutes, until it starts to smell, well, toasted. It really does make a difference on the final texture. You can skip it if you want, but don’t.
That is some light and fluffy perfectly cooked quinoa right there. Use it right away or portion it out into freezer bags and freeze until you need quinoa. It’s so nice to have it ready to go right when you want it.
And you’re going to want to have it ready to go when you make this.
Triple Broccoli Quinoa. It’s coming.
All right, friends, there you have it – perfect pressure cooker quinoa! If you try this method, please let me know here in the comments or tag @eatwithinyourmeans and hashtag #eatwithinyourmeans on Instagram. It still gives me all the happy vibes whenever you comment, so please keep doing it! I need all the happy vibes I can get.
Ok, Erin, face your fear. Make some quinoa. 😉
- 2 cups quinoa
- 2 cups water
- Rinse quinoa in a fine-mesh sieve, if desired (most brands come pre-rinsed to remove bitter coating called saponin).
- Toast quinoa by cooking over medium heat in a pressure cooker, for 5 minutes, stirring often to prevent burning. (use the Sauté function on the Instant Pot)
- Add the water and bring to high pressure.
- If using an Instant Pot, set the timer for 1 minute on Manual/High Pressure.
- If using a stovetop pressure cooker, set a timer for 1 minute after high pressure has been reached.
- Allow for a natural pressure release after the cooking time has elapsed.
- If the pressure hasn't released naturally after 15 minutes, release any remaining pressure manually.
- Fluff the quinoa with a fork, and serve immediately or place into freezer bags for long-term freezer storage.