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5 from 1 vote
Instant Pot Lemon Garlic Quinoa
Servings: 4
Author: Brittany Williams
  • 1 cup quinoa, rinsed and drained rinsed and drained
  • 1 1/2 cups water
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1 cup chopped baby spinach
  1. Add the quinoa, water, lemon juice, garlic powder, and sea salt to your Instant Pot Pressure Cooker.

  2. Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.

  3. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Then use the +/- buttons until the display panel reads 1(minute, not hour).

  4. When the pot beeps to let you know it's finished cooking let it naturally release the pressure for 10 minutes. Then move the vent valve to the VENTING position.

  5. As soon as the pot has finished venting remove the lid and add the baby spinach. Mix it into the quinoa until it wilts.