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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 minutes
Cook Time 1 minute minute
coming to pressure 15 minutes minutes
Total Time 18 minutes minutes
Servings 4
Calories 375kcal
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
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.
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