Comments on: Pressure Cooker Quinoa (Instant Pot)

By: Patty

Patty — Fri, 17 Feb 2023 16:13:38 +0000

In reply to brita.

I use my 8-cup pressure cooker almost every day to make soup. I throw in a variety of chopped vegetables like onion, potatoes, celery, spinach, bell peppers, mushrooms, carrots, broccoli, (even lentils) or whatever I have on hand, and I just add enough water to cover everything and go above it maybe 1 inch. Then the real magic happens when you add the spices. I usually add plenty of thyme, basil, nutritional yeast, garlic, coriander, oregano, and a little turmeric and salt. Ten minutes on high pressure ( and sealed) is all it takes. I adjust the spices after it’s done. It lasts for 2-3 days and it goes great with rice. These soups are super filling and nutrition-packed. The amounts and types of veggies and spices change all the time but it always turns out delicious. I’ve also used the steam option to steam asparagus and broccoli and it turns out amazing. Serve those with a little garlic sprinkle and it tastes delicious. Now I’m off to make some quinoa! (Oh, I also make an amazing oatmeal!)
PS: Mine is not InstaPot brand, it is CrockPot brand, which is a little less expensive and works great! I’ve had it now for over 5 years and I use it almost every day. My main daily recipes are vegetable soup, rice and oatmeal.

By: Flappy Bird

Flappy Bird — Tue, 10 Jan 2023 01:54:44 +0000

Hi. I will follow you because what you share is extremely helpful to me. Hope you continue to thrive.

By: Susie

Susie — Sat, 10 Sep 2022 17:51:04 +0000

Best ever recipe…works like a charm and so fluffy! I forget to the toast the quinoa first and still came out perfect.
Next I want to try the rice in the PC as now I am boiling like pasta, steaming and draining. Will be good to compare the two.

By: Belsea

Belsea — Mon, 09 May 2022 04:56:05 +0000

Followed directions exactly including toasting for 5 minutes and cooked in a Kuhn Rilon pressure cooker, no Instapot here. Delicious, thanks for the recipe!

By: Lilly Conner

Lilly Conner — Fri, 24 Dec 2021 20:57:36 +0000

Hey thank u so much now I have confidence i will make it myself.:)

By: Lindsey Farrell

Lindsey Farrell — Fri, 24 Dec 2021 20:56:09 +0000

I love this recipe

By: jerry

jerry — Fri, 08 Oct 2021 11:10:48 +0000

Thanks for your information.

By: Foodie

Foodie — Tue, 27 Jul 2021 23:11:31 +0000

Hi, I just tried your recipe in the Starfrit pressure cooker I recently inherited and I don’t think it went as well as it should have :/ There’s an equivalent Sauté function but no equivalent Manual/High pressure. I used the Whole grain function but had to stop it manually after 1 minute and the pressure wouldn’t release unless I did it manually. The result is sad 🙁 Any fellow Starfrit users have any tips to get this right?

By: Beth

Beth — Mon, 01 Mar 2021 22:33:24 +0000

In reply to Susan E Fitch. Very good tip, Susan! And you live in Ecuador, how cool! I use silicone spatulas and it doesn't stick, but I've definitely had it stick on metal. :)

By: Susan E Fitch

Susan E Fitch — Mon, 01 Mar 2021 22:30:12 +0000

In reply to Beth.

I live in quinoa land – Ecuador – and quinoa my go-to grain. One thing I’ve learned in preparing it is to only use wooden cooking tools when making Andes Gold. This is because quinoa sticks to metal but it doesn’t stick to wooden spoons. Using a wooden spoon has made toasting the quinoa much easier and there’s less clean up involved.