Go Back

Fail Proof 1 Minute Instant Pot Quinoa Recipe + Quinoa Salad

Author Lara


For the Quinoa

  • 1 Tablespoon organic extra virgin coconut oil
  • 1 cup Tru-roots sprouted quinoa
  • 1.5 cups bone broth stock or water
  • Pinch of pink Himalayan salt to taste

For the salad

  • 4 oz cooked chicken thigh
  • 2 cups shredded romaine lettuce
  • 1/4 cup cooked try-roots quinoa
  • 1-2 tablespoons red onion
  • 3-4 slices of jalapenos peppers with or without seeds depending on how spicy you like it.
  • Dressing of choice I prefer a homemade chipotle ranch or cilantro lime dressing for this salad!
  • Cilantro for garnish


  1. Place 1 table spoon of coconut oil in the bottom of your instant pot and turn to sautee mode.
  2. Cook until coconut oil is melted
  3. 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.
  4. Add 1 cup of Truroots sprouted quinoa
  5. Place lid on Instant Pot and make sure know is set to sealed
  6. Hit manual, make sure it's set to high pressure and change to 1 Minute
  7. After the quinoa has cooked at high pressure, IP will beep. Hit cancel/keep warm and let pressure naturally release.
  8. After all pressure is gone, you will be able to open the top from the IP. Be careful and watch out for steam.
  9. Scoop out quinoa and place in a separate bowl to cool.