Instant Pot Quinoa with Vegetables

Looking for an easy one pot meal recipe? This plant forward instant pot quinoa with vegetables is ready in minutes, and brings a healthy twist of Mediterranean flavors for a flavroful and easy side dish or full meal.

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As a busy mom of three, I need the easiest dinner ideas. One pan and one pot recipes are my favorites for convenience and efficiency.

Quinoa with vegetables in the instant pot is totally doable, friends. And while you can certainly make quinoa on the stove, the isntant pot always creates the perfect end texture that’s fluffy, plus you can cook some veggies in there too!

For this instant pot quinoa and vegetables, you will have to chop the vegetables. But, after that, you’re good to go and everything else is incredibly easy.

I promise. And if you want to save time on the chopping, grab yourself a vegetable chopper. Life changing.

Ingredients

You can definitely switch these up to your liking. You can use chicken or vegetable broth, but I love bone broth for a protein and nutrient upgrade.

While this is a vegetarian protein dish as is, you can add meat or protein to it to make it a more filling meal. I love adding beans, shredded chicken or pork, and our favorite baked lemon pepper chicken tenders.

Perfectly Fluffy Quinoa in the Instant Pot

The instant pot is one of my best friends, especially when making an instant pot quinoa salad.

Quinoa recipes in the pressure cooker just taste better, since quinoa is one of those grains that is hard to cook perfectly. I talk about my tips in this lemon herb cheesy quinoa recipe, but it’s easy to overcook it or for it to be dry.

In the instant pot, it’s fluffy and perfect every time in a matter of MINUTES. The only way I cook quinoa now!

Since it’s so fluffy, it may be more palatable for toddlers. There are several quinoa recipes for toddlers to choose from!

The best part about this instant pot quinoa with vegetables is not only how fast it cooks (we’re talking 1 minute!), but also how customizable it is.

For instance, add any choice of veggies you like. I’ve added red pepper, cherry tomatoes, red onion, kale and cucumbers for a Mediterranean instant pot quinoa.

I also topped with mozzarella balls and kalamata olives.

You could switch it up, and even add your favorite meat or protein choice if you’d like.

How to Make Instant Pot Quinoa with Vegetables

First, rinse your quinoa and let it dry before adding it to the instant pot.

Add your quinoa, broth, lemon juice and cherry tomatoes to the instant pot. Close the lid and set to sealing position.

Set manual pressure to HIGH for one minute. Note that it will take 8-15 minutes to heat up.

Once the instant pot is done cooking, turn the valve to manually release the remaining pressure.

You’ll see just how perfect your instant pot quinoa is!

While it’s heating up, you can chop your vegetables of choice to add in once the quinoa is cooked.

Then, mix your dressing and add as needed to the bowl.

See how beautiful it all looks together? Similar to my vegan couscous salad, but different texture. A little crunchier and heartier.

Storage

To store your quinoa, let it cool and place in a Tupperware container for up to 5 days in the fridge. I wouldn’t recommend freezing this instant pot quinoa because the consistency of the quinoa and veggies may change.

Servings 3 -4 servings

Instant Pot Quinoa with Vegetables

Sarah Schlichter, MPH, RDN

Looking for an easy one pot meal recipe? This plant forward instant pot quinoa with vegetables is ready in minutes, and brings a healthy twist of Mediterranean flavors for a flavroful and easy side dish or full meal.

5 from 2 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 1 minute min

Additional Time 10 minutes mins

Total Time 21 minutes mins

Ingredients  

1x2x3x

• 1 cup quinoa
• ¼ tsp salt
• 1 tbsp olive oil
• 1.5 cups chicken or vegetable broth I love bone broth
• ½ cup cherry tomatoes
• Juice of 1 lemon, plus additional for topping
• 1 red onion, diced
• 1 medium cucumber, diced
• 1 medium red bell pepper
• 2-3 cups kale, or choose of greens
• ½ cup Kalamata olives, chopped
• 1 cup Mozzarella pearls

Dressing

• 4 Tbsp olive oil
• 2 Tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tsp Italian seasoning

Instructions 

1. Rinse quinoa and let it dry before adding to instant pot.
2. Add quinoa, salt, broth and lemon juice to instant pot. Add in broth and cherry tomatoes.
3. Close lid and set to sealing position.
4. Set manual pressure to HIGH for one minute. Note that it will take 5-10 minutes to heat up.
5. Once the instant pot is done cooking, turn the valve to manually release the remaining pressure.
6. Remove the quinoa and add to serving bowl. Add remaining chopped vegetables, olives, and cheese.  
7. Mix together dressing and add to bowl. Give it a stir and add in any additional toppings of your choosing.

Notes

I love to use bone broth for the extra protein and nutrients.

I wouldn't recommend freezing the entire salad, though you could freeze extra cooked quinoa. To freeze, let it cool completely and store in a freezer friendly tupperware or stasher bag.

Equipment

Beef Bone Broth Soup – Organic, Grass Fed, Bone Broth Collagen Protein (10g) – Perfect for Intermittent Fasting, Low Carb, Keto, Paleo, Whole 30 Approved Diets – Gluten Free -16.9 fl oz, Pack of 6

Pompeian Robust Extra Virgin Olive Oil – 68 Ounce

Nutrition

Serving: 1Calories: 571kcalCarbohydrates: 41gProtein: 27gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 25gCholesterol: 70mgSodium: 977mgFiber: 9gSugar: 16g

Did you make this recipe?Let us know how it was!