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4.67 from 6 votes

Instant Pot One-Minute Quinoa with Veggies

Nutritious, protein-rich quinoa cooks up fluffy and flavorful in only one minute under pressure! Learn the simple steps to making consistently-good Instant Pot Quinoa, with optional veggies cooked right in.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: bell peppers, gluten-free, instant pot, one-minute, Quinoa, vegetarian, Veggies
Servings: 6 servings
Calories: 309kcal


  • 1 cup quinoa, uncooked
  • 1 1/2 cup vegetable broth or water, or chicken broth

Optional Add-Ins (before cooking)

  • 2 stalk celery
  • 2 carrots
  • 1 medium bell pepper, red
  • 4 cup spinach

Optional Add-Ins (After Cooking)

  • 1/2 cup, crumbled feta cheese crumbles
  • 1/4 cup almonds, sliced
  • 1/3 cup pesto
  • 1/2 cup black olives, canned
  • 2 medium tomato, red
  • 1/4 cup parsley


  • Rinse and drain quinoa.
  • Dump quinoa into Instant Pot, then add any diced veggies from the add-ins listed above. Pour broth or water into pot.
  • Close the lid and make sure the vent is set to closed. Push the manual button, make sure pressure is on HIGH and reduce time to 1 minute.
  • While the pot comes to pressure and cooks, prepare any other optional add-ins.
  • When the pot beeps several times it has finished cooking. Let the pressure come down naturally for then minutes, then you may flip the valve to release the rest of the pressure manually.
  • Add any extra add-ins you have saved for the end of cooking, and mix well.
  • Serve warm or cool.


Calories: 309kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 547mg | Fiber: 6g | Sugar: 3g