Quinoa just got exciting! Whip up this Instant Pot Quinoa Pilaf for a tasty, healthy side dish everyone will love!
This Instant Pot Quinoa Pilaf recipe is a simple, flavorful side dish made quickly and effortlessly in the pressure cooker. Fluffy quinoa is cooked with vegetables, broth, and warm spices, creating a light yet satisfying pilaf with perfectly tender grains every time.
For more quinoa recipes you have to check out my Southwestern quinoa salad, easy quinoa fried rice and Butternut Squash and Quinoa Chili.
Table of Contents
Why We Love This Quinoa
- This Instant Pot Quinoa Pilaf recipe requires only 5 minutes of prep time, making it perfect for busy schedules.
- Even picky eaters enjoy the Instant Pot Quinoa Pilaf, thanks to its appealing texture and taste.
- Quinoa is a rich source of protein, dietary fiber, B vitamins, and minerals. It isn’t a grain but edible seeds that are gluten-free and easy to digest.
Recipe Ingredients
- Chicken Broth: Infuses the quinoa with a savory flavor.
- Paprika: Provides a subtle smoky and sweet flavor, adding depth and a hint of warmth to the pilaf.
- Freshly Chopped Parsley: Adds a fresh taste and a pop of color.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spices Variation: For added depth, consider incorporating herbs and spices like cumin, coriander, turmeric powder, or garam masala. Fresh herbs like cilantro or mint leaves add fresh and aromatic flavors.
- Add-Ins: This recipe would be great with dried fruit like apricots or raisins for a touch of sweetness.
How to Make Instant Pot Quinoa Pilaf
Step 1: Turn the Instant Pot on to 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.
Step 2: Add remaining butter, chicken broth, salt, garlic powder, pepper, and paprika. Place the lid on and lock it. 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).
Step 3: Remove the lid and stir in parsley. Fluff with a fork and serve immediately.
Expert Tips
- Achieving Perfect Quinoa Texture: Aim for fully opened quinoa seeds that look fluffy and almost like popped popcorn. This indicates the quinoa is perfectly cooked, delivering the best texture for this dish.
- Deglaze the Pot: After toasting the quinoa, use a small amount of chicken broth to deglaze the pot. This prevents any burnt bits from sticking and enhances the flavor.
Additional Cooking Methods
- Stovetop: Combine all ingredients in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
- Rice Cooker: Add all ingredients to the rice cooker. Use the “white rice” setting and let the rice cooker do the work. Fluff with a fork before serving.
- Oven-Baked: Combine ingredients in an oven-safe dish. Cover with foil and bake at 375°F (190°C) for 25-30 minutes until liquid is absorbed and quinoa is tender.
- Microwave: Combine ingredients in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a vent. Microwave on high for 10-12 minutes, stirring halfway through.
- Slow Cooker: Add all ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until quinoa is tender and liquid is absorbed.
FAQs
Absolutely! You can add vegetables like carrots, broccoli, peas, green beans, or bell peppers to enhance the flavor and nutrition. Sauté them with the onions and celery for a delicious and nutritious twist.
We served this pilaf alongside pork tenderloin and roasted veggies. It was a total hit! Additionally, it pairs wonderfully with raita or yogurt, adding a cool and refreshing contrast to the warm, flavorful pilaf.
Storage Info
To STORE Instant Pot Quinoa Pilaf, place it in an airtight container and refrigerate for up to 3 days. You can also FREEZE it for up to 2 months.
To REHEAT, microwave on high for 2-3 minutes or until heated through, or warm in a saucepan over medium heat, adding a splash of water or broth to maintain moisture.
More Recipes to Try
Instant Pot Quinoa Pilaf Recipe
Recommended Products
Ingredients
- 3 tbsp unsalted butter - divided
- 2 tbsp minced celery
- 2 tbsp minced onion
- 1 tsp minced garlic
- 2 cup quinoa - white
- 2 cup 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 parsley - freshly chopped
Instructions
- Turn the Instant Pot on to 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.
- Add remaining butter, chicken broth, salt, garlic powder, pepper, and paprika. Place the lid on and lock it. 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).
- Remove the lid and stir in parsley. Fluff with a fork and serve immediately.
NOTES
- 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.
This came out fluffy and flavorful, and it felt like such an easy side to throw together.
This is very good, I added some sliced almonds. I wanted a mild, but flavorful side dish to A fall stuffed acorn squash dish. This recipe did not disappoint. Super yummy and will be made again……oh and so easy
Hello, our family had this tonight and everyone loved it. I was just wondering if it would work to cut the recipe in half. We had a lot leftover.
Perfect!! Yes, you definitely could 🙂 Thank you!
My family LOVED this recipe! Even my picky daughter who will barely eat anything tasted it and LOVED it! This will definitely be a regular occurrence on our weekly dinner menu!
Well, that makes me so happy! Thank you for trying it & tell your daughter, I am glad she tried it!