🧡FLAVORFUL INSTANT POT QUINOA🧡
Also video tutorial is up (link in my story!)
Like a typical Korean, rice accompanies most of our meals that I make. A simple way to enhance nutrition is to mix quinoa into the rice, and making a large batch of quinoa has never been easier since I got an Instant Pot. I’m sharing here how I make flavorful quinoa in the Instant Pot here.
Check out the Instant Pot I use with this link. Amazon Affiliate Link:
I typically buy pre-rinsed quinoa and don’t bother to rinse it again, but the one I ordered online wasn’t pre-rinsed. So I started with rinsing the quinoa. (Note to self: double-check if it’s pre-rinsed.)
One of the best things about Instant Pot is that you don’t have to tend to it while cooking. However, make sure you don’t let the quinoa sit after it’s finished cooking for more than 10 minutes. If you let it sit for too long, you’ll end up with a big batch of mush. (It’s good to set the alarm if you have a little one to look after like me.) Release the pressure after 10 minutes and fluff.
Flavorful Instant Pot Quinoa
This is quinoa worth batch cooking! Full of flavor.
- 4 cups Quinoa
- 4 cups 32 floz Chicken Broth
- 1 +3/4 cups Water
- 2 tbsp Coconut oil
- 1 tsp Salt
- 1 Bay Leaf
Rinse 4 cups of Quinoa
Press “saute” key on Instant Pot, and wait till the pot is warmed up. Melt 2 tbsp of coconut oil. Add quinoa and toast for 3 minutes, stirring constantly.
Turn off Instant Pot. Add 1 box (32 floz) chicken broth.
Add 1+3/4 cups water.
Add 1 tsp salt and a bay leaf. Mix with a spatula.
Close the lid and press “pressure cook.” Cook for 1 minute on pressure level “high.” Once finished cooking, allow the pressure to release for 10 minutes naturally. Put a towel on top of the Instant Pot to prevent spraying, and quick release remaining pressure.
Fluff and let it cool/dry for 10 minutes before serving. Store in the refrigerator for up to 5 days.