Instant Pot Quinoa Pilaf

Finally a quinoa pilaf that isn’t bland or mushy! This easy Instant Pot quinoa pilaf is a side the entire family will love!

Instant Pot Quinoa Pilaf | lifemadesimplebakes.com

Confession time! My kids refuse to eat quinoa unless it’s in a salad, chili, or served as “fried rice.” It’s kind of an acquired taste, I totally get that. I’ve had quinoa served as a side several times and have been really disappointed. Sometimes it’s due to the bitterness, or the blandness, or the mushy texture. I’m sure I’m not alone. After having success with two variations of rice pilaf I wanted to try to master quinoa pilaf. With two tough critics helping me along the way, I finally developed a recipe that got two BIG thumbs up!

Instant Pot Quinoa Pilaf | lifemadesimplebakes.com

The secret to this flavorful, light & fluffy pilaf? An Instant Pot! You’ll start by sautéing celery, onion and garlic while the quinoa toasts. Toasting the seeds helps remove that bitter taste and ensures that they come out fluffy instead of mushy. This is the same method I use in most of my rice dishes. After about 5 minutes, pour in the chicken broth and add the seasonings. Close the Instant Pot and pressure cook on high for 1 minute. Yes, you read that right… it only takes 1 minute.

Instant Pot Quinoa Pilaf | lifemadesimplebakes.com

But then you’ll let the pressure release naturally. So in all, it takes about 20 minutes total in the Instant Pot. Once the pressure has released remove the lid and stir in the parsley. Fluff the pilaf with a fork and then serve immediately!

Instant Pot Quinoa Pilaf | lifemadesimplebakes.com

I knew this recipe was a winner when my kids asked for seconds! They were a little hesitant to try it at first, but then they loved it, and so did I! We served this pilaf alongside pork tenderloin and roasted veggies. It was a total hit!

Instant Pot Quinoa Pilaf

Finally a quinoa pilaf that isn’t bland or mushy! This easy Instant Pot quinoa pilaf is a side the entire family will love!

Ingredients:

  • 3 tbsp. unsalted butter, divided
  • 2 tbsp. minced celery
  • 2 tbsp. minced onion
  • 1 tsp. minced garlic
  • 2 c. white quinoa
  • 2 c. low-sodium chicken broth
  • 1 tsp. kosher sea salt
  • 3/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. paprika
  • 1 tbsp. freshly chopped parsley

Directions:

  1. Turn Instant Pot on SAUTE mode. When hot, add 1 tablespoon butter. When the butter has melted, add celery, onion, garlic, and quinoa. Toast for 5 minutes, stirring every minute or so.
  2. Add remaining butter, chicken broth, salt, garlic powder, pepper, and paprika. Place lid on and lock. Turn on MANUAL mode with high pressure selected for 1 minute (yes, ONE minute). Allow for natural release (this usually takes about 10-15 minutes).
  3. Remove the lid and stir in parsley. Fluff with fork and serve immediately.
  • Mushrooms make a great addition to this pilaf. If you plan on adding them, chop them, sauté them in a skillet until they’re nice and brown, and then add them along with the parsley.
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