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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


  • Add the quinoa, water, lemon juice, garlic powder, and sea salt to your Instant Pot Pressure Cooker.
  • Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.
  • 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).
  • 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.
  • As soon as the pot has finished venting remove the lid and add the baby spinach. Mix it into the quinoa until it wilts.