How do you cook quinoa in the Instant Pot? Well, it’s very easy. Not to mention cooking quinoa in the instant pot takes just 3 minutes under pressure! A pilaf is normally made with something like couscous or rice and can be mixed with dried fruit, meat, vegetables, depending on what part of the world you’re cooking from. My instant pot quinoa recipe is inspired by seasonal fall flavors and will be a perfect gluten-free holiday side. Quinoa pressure cooker recipes are a great dish to serve for vegetarians who may be joining you this holiday. Quinoa is a grain that’s also high in protein.
Pressure cooked grains actually digest easier than normal grains since the high pressure denatures the lectin compounds in them that some people find trouble in digesting. #science.
Looking for more meatless options? Check out this List of Recipes
Let the season guide the ingredients you add to this dish. I love adding a mix of sweet and savoury. A classic pilaf has a combo of nuts and dried fruit like almonds and dried apricots for instance. Quinoa is very versatile and can take on many kinds of tasty flavours.
- olive oil
- chicken or vegetable stock
- cashews or another nut such as pecans or walnuts
Quinoa has a compound (here’s that science again) called saponins. While it’s not 100% essential to rinse it, it definitely helps the final product have a better texture.
Let’s put that Instant Pot multicooker functionality to good use. Saute onions, celery, and apples until they’re soft. Then add the quinoa, stock, and salt. Top with dates and pressure cook for just 3 minutes!
Add the Toppings
When you’re ready to serve, carefully put the quinoa into a serving dish and top with the cashews and parsley. Enjoy this as an accompaniment to a holiday meal or on its own.
Instant Pot Quinoa Pilaf
- Instant Pot
- 1 tbsp olive oil
- ½ cup onion chopped
- 1 stalk celery chopped
- 1 apple peeled, cored and chopped
- 1½ cup quinoa rinsed
- 1½ cup chicken or vegetable stock
- ½ tsp kosher salt
- ¼ cup dates chopped
- ¼ cup toasted cashews chopped (optional)
- 1 tbsp parsley for garnish
- Turn saute function to normal. Swirl in olive oil and saute onion, celery and apple. Cook until softened, about 2 minutes.
- Stir in Quinoa and saute for 1 minute.
- Pour in stock and sprinkle with salt. Scrape down the sides to make sure all of the quinoa is submerged under the stock.
- Add in dates.
- Cancel saute function.
- Pressure cook on high for 3 minutes. Quick release pressure.
- Pour into a serving bowl carefully and top with toasted cashews and parsley.
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