1 ½cupwater(you can use broth chicken or vegetable broth as well for a different flavor)
1cupquinoa
¼teaspoonsaltoptional
Instructions
Pour the water into the Instant Pot inner pot. Add the quinoa and salt.
Mix so the quinoa loosens up and is more evenly distributed into the pot.
Put the lid on and choose HIGH pressure for 2 minutes. Make sure the valve is closed.
Allow for natural pressure release for 12 minutes and then flip the valve to release any remaining pressure.
One the pressure cooker is no longer sealed, carefully open the lid. Use a fork to fluff the quinoa.
Serve and Enjoy!
Notes
I did not rinse or soak this quinoa for this recipe. I have tested both ways and soaking and rinsing are not required if your quinoa is prewashed. If it is not prewashed (it will say on the package) then you'll need to rinse it before using.
Storage: Store in an airtight container for up to 5 days in the fridge and up to 6 months in the freezer for the best flavor.
Re-warm: let it come up to room temperature if you are serving it as a cold salad. Reheats well in the microwave.