Go Back
–+ servings
An Instant Pot recipe featuring a bowl with quinoa, chicken, rice, and peppers on a wooden table.
Print

Fail Proof 1 Minute Instant Pot Quinoa Recipe + Quinoa Salad

How to make quinoa in an Instant Pot.
Course Main Course
Cuisine American
Keyword instant pot quinoa, quinoa salad
Prep Time 2 minutes
Cook Time 1 minute
coming to pressure 15 minutes
Total Time 18 minutes
Servings 4
Calories 375kcal
Author Lara Clevenger, Registered Dietitian

Ingredients

For the Quinoa

  • 1 Tablespoon coconut oil
  • 1 cup quinoa
  • 1.5 cups bone broth stock or water
  • Pinch salt

For the salad

  • 16 oz cooked chicken thigh
  • 4 cups shredded romaine lettuce
  • ¼ red onion
  • 1 jalapeno
  • Dressing of choice I prefer a homemade chipotle ranch or cilantro lime dressing for this salad!
  • Cilantro for garnish

Instructions

  • Place 1 table spoon of coconut oil in the bottom of your instant pot and turn to sautee mode.
  • Cook until coconut oil is melted
  • Hit cancel and then add 1.5 cups of liquid. I normally add homemade bone broth but you can also add store bought stock or water.
  • Add 1 cup of Truroots sprouted quinoa
  • Place lid on Instant Pot and make sure know is set to sealed
  • Hit manual, make sure it's set to high pressure and change to 1 Minute
  • After the quinoa has cooked at high pressure, IP will beep. Hit cancel/keep warm and let pressure naturally release.
  • After all pressure is gone, you will be able to open the top from the IP. Be careful and watch out for steam.
  • Scoop out quinoa and place in a separate bowl to cool.

Nutrition

Serving: 0g | Calories: 375kcal | Carbohydrates: 30g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 94mg | Potassium: 520mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4245IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 3mg