Instant Pot Quinoa Pilaf Recipe

Instant pot quinoa pilaf in a bowl with a spoon.

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4.85 from 13 votes

Instant Pot Quinoa Pilaf Recipe

Quinoa just got exciting! Whip up this Instant Pot Quinoa Pilaf for a tasty, healthy side dish everyone will love.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 276kcal

Author: Andrea

Equipment

Instant Pot

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.

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.

Nutrition