Ingredients
Equipment
Method
- Place raw quinoa in a fine mesh colander and rinse for at least 30 seconds.
- Add quinoa and chicken broth to the bowl of the Instant Pot and stir well to coat the grains in the broth. Place the cover securely on the Instant pot.
- Set the timer to pressure cook on high for 3 minutes. The Instant pot can take up to 5-10 minutes to come to full pressure before the cooking begins.
- After the cooking time has completed, let the pressure naturally release for about 10 minutes. Open the valve and make sure all of the steam has escaped before carefully removing the lid.
- Use a fork to fluff and separate the quinoa in the bowl of the Instant pot. Serve immediately if desired.
- If storing for a later use or using in a quinoa salad, generously spray a large baking sheet with cooking spray and spread the fluffed quinoa out in an even layer.
- Place the baking sheet into the freezer for 10 minutes to fully cool before using. Once cooled, fluff again with a fork.
- Store in the refrigerator in an airtight container for up to 5 days. Use in any salad or meal prep that calls for quinoa. Enjoy!