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Making Qionoa in the instant pot is revolutionary, my friends. It literally takes under 15 minutes from start to finish and comes out fluffy and flavorful every time. I like to make a large batch to eat throughout the week. It also freezes really well.
Let me show you how to make it happen!
Ingredients
- 2 C quinoa
- 3 C water
- 3 tsp chicken bullion
- 2 tsp parsley, dried
Instructions
- Pour all the ingredients into your instant pot and stir to combine.
- Make sure the ring inside the lid is securely in place. Cover, and set to high.
- Set the manual timer to 3 minutes, with the venting knob in the sealed position.
- Once the instant pot has heated and cooked the quinoa for 3 minutes, it will beep. Allow it to sit for 2-3 minutes, then manually release the venting knob and allow the steam to escape.
- Remove the lid from the instant pot and fluff the quinoa with a fork.
- Serve and enjoy!
Notes
This is a large batch and will bake about 6 C of quinoa cooked. I like to keep it in the fridge for up to a week, or it can be frozen for several months.
