Pressure Cooker Quinoa (Instant Pot) – Pass the Plants
If you’ve been hanging around these parts for a while, you’ll know I’m a big fan of my pressure cooker. Specifically, my Instant Pot. And if you keep hanging around these parts for a while (yay!), you’ll 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 staples in the pressure cooker/instant cooker. Since there is already a tutorial on how to cook perfect quinoa on the stove, it only made sense to make the pressure cooker version of quinoa. And the good news is that 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 quinoa perfect in the
Stove is using 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 not a scientist, but my observational (super)powers have resulted in the following hypothesis:
when you cook something in water on the stove, some of the water evaporates instead of being absorbed by whatever you’re cooking. In a pressure cooker, evaporation does not occur, so you need a little less water. This works in our favor because it makes pressure cooker quinoa so easy that even a novice to cooking does.
Here’s how it works:
1 part water 1 part quinoa 1 minute at high pressure
Allow a natural pressure release, and you’ll have perfect
Ah, but first! Here’s something so cool that will make your quinoa even MORE perfect. You’ll want to toast your quinoa before cooking.
Beth, really? Do you want me to put my quinoa in a toaster?
Devils in the nose. I mean, you need to toast the quinoa in the pressure cooker. Basically, simply heat the pressure cooker over medium heat (use the Sauté function in the instant pot) and add the quinoa. Stir for about 5 minutes, until it starts to smell, well, toasted. It really makes a difference in the final texture. You can skip it if you want, but don’t.
That’s some light, fluffy quinoa perfectly cooked right there. Use it right away or portray it in freezer bags and freeze it until you need quinoa. It’s so nice to have it up and running right when you want it.
And you’re going to want to have it ready to use when you do this.
Triple Broccoli Quinoa. He’s coming.
Alright, folks, there you have it: perfect pressure quinoa! If you try this method, let me know here in the comments or tags @eatwithinyourmeans and hashtag #eatwithinyourmeans on Instagram. It still gives me all the happy vibes every time you comment, so please keep doing it! I need all the happy vibes I can get.
Ok, Erin, face your fear. Prepare some quinoa. 😉