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Instant Pot Pineapple Teriyaki Quinoa
Servings: 4
Author: Brittany Williams
Ingredients
  • 1 cup quinoa, rinsed and drained
  • 1 (15 ounce) can full-fat coconut milk
  • 1 (8 ounce) bag sugar snap peas
  • 2 cups fresh pineapple, diced
  • 1/4 cup coconut aminos or low sodium soy sauce
  • 1/4 cup raw honey
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. Place all ingredients in your Instant Pot Pressure Cooker and stir.

  2. Put the lid on your pot, makes sure the vent valve is in the SEALING position.

  3. Using the display panel program your pot. Select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display reads 8.

  4. When the pot is done cooking let it naturally release the pressure for 2 minutes and then open the vent valve.

  5. When you remove the lid there will still be juices that need to be absorbed by the quinoa so let it cool and soak up those yummy juices before you serve! Enjoy!

Recipe Notes

There are a lot of different veggies you can add to this dish! Red bell pepper, broccoli, and asparagus are some of my favorites. Don't be afraid to change it up!