Pressure Cooking Quinoa
Submitted by jen
Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minQuinoa in a pressure cooker is absurdly fast. Two minutes under pressure plus a 10-minute natural release, and you’ve got perfectly cooked grains that are tender with just enough crunch to keep things interesting.
Cooking in vegetable stock instead of plain water is the single best upgrade you can make. Water-cooked quinoa tastes grassy and bland. Stock adds savory depth that transforms it from a health-food obligation into something you actually want to eat. Chicken or beef stock works too, depending on what you’re serving it with.
The natural pressure release is doing important work. Lifting the lid too early lets steam escape and leaves you with undercooked, crunchy quinoa. Those 10 minutes of passive cooking finish the job gently without any risk of turning it to mush.
Kitchen Tips
- Rinse the quinoa before cooking. The natural coating (saponin) tastes bitter and soapy if you skip this step.
- Don’t stir after locking the lid. Let the pressure build undisturbed for the full 2 minutes.
- Tilt the lid away from you when opening. The escaping steam is hot enough to burn.
- If the quinoa seems slightly underdone after release, replace the lid and let it sit on the residual heat for another 5 minutes. Don’t add more pressure.
Variations
- Herbed quinoa: Stir in fresh parsley, lemon zest, and a drizzle of olive oil after cooking for a bright, herbaceous side dish.
- Pilaf style: Saute diced onion and garlic in the pressure cooker before adding the stock and quinoa for a more aromatic base.
- Cold quinoa salad: Cook in plain water, cool completely, then toss with cucumber, cherry tomatoes, feta, and a lemon vinaigrette.
Ingredients
Directions
Author’s note: I find the taste of quinoa a bit grassy when cooked in water, so I prefer to cook it with a rich vegetable, chicken, or beef stock when I use it as a rice substitute.
When I paln to use it as the base for a cold salad, I cook it with water.
Bring the stock or water up to the boil in the cooker.
Stir in the quinoa and salt to taste.
Lock the lid in place, and immediately set the timer for 2 minutes.
Over high heat bring toward high pressure.
Turn off the heat after 2 minutes; then let the pressure drop naturally for 10 minutes without removing the cover.
Remove the lid, tilting it away from you to allow any excess steam to escape.
If the quinoa is not quite done, replace the lid and cook over medium heat for a few minutes longer, adding a few tablespoons of water if the mixture seems dry.
When the quinoa is done (it should be tender, but still crunchy), drain off any excess liquid.
Adjust seasonings and serve immediately.
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