Quinoa is a relatively quick-cooking grain, but the Instant Pot makes it even faster. It’s also a very hands-off, heat friendly method—I don’t turn on my stove or oven unless I have to in the hot, hot summer. The IP makes quick and easy work of healthy quinoa without heating up my kitchen. Score.
Instant Pot Quinoa
1 cup rinsed and drained quinoa (any color)
1 1/2 cups water or broth
1 teaspoon oil
1 big pinch salt
Combine all ingredients into the Instant Pot and shake the inner pot to level the quinoa and make sure it is all submerged. Secure the lid and cook at high pressure for 1 minute. Use a natural release and fluff with a fork.
I always make boiled eggs in the pressure cooker. It takes no time at all, they always turn out perfectly, and they peel easier than the traditional method. Here’s the basic method for pressure cooking eggs:*
- Fill your pressure cooker with a little over a cup of water. Add the trivet or, even better, a steamer basket.
- Add the eggs. You can add as many as you like, as long as they are stable (won’t fall over and break while cooking) and are not touching the sides of the pot.
- Secure the lid and cook at LOW pressure. 4 minutes for soft boiled, 8 minutes for hard boiled.
- Meanwhile, prepare an ice water bath.
- Once the cook time is up, manually release the pressure and place the eggs in the ice water.
- Once cool to the touch, store in the fridge or peel and eat.
*Cook times are for electric pressure cookers.