Do you love your Instant Pot? Same here! It’s simply amazing that one can have a full meal ready in minutes!!! And that is exactly the case with this Instant Pot Teriyaki Quinoa- it’s ready to eat in 20 minutes!
This tasty meal is not only ready in no time at all, but it is also incredibly healthy. It’s completely homemade and plant based. You can even whip up your own teriyaki sauce that is free from preservatives and added sugar.
Quinoa is a staple in our kitchen. It is a protein powerhouse and it tastes delicious with veggies. For this Instant Pot Teriyaki Quinoa we used broccoli, carrots, bok choy, and mushrooms but you can really use ANY vegetables that you have on hand.
To make this Instant Pot Teriyaki Quinoa, simply sauté the veggies for a couple minutes and then add the quinoa, rice, and teriyaki sauce. Next, you set your Instant Pot to the pressure cook setting, seal, and THAT’S IT. In 10 minutes time, you have a complete meal that is super flavorful.
If you are looking for some additional protein, you can also add some tofu or beans but we find that this recipe really doesn’t need it. The quinoa is filling on its own. Yay protein!
If you need a meal that is quick and easy, please give this Instant Pot Teriyaki Quinoa a try. It truly is a lifesaver for a busy household. Happy cooking!
- 1 Cup Dry Quinoa
- ½ Cup Dry Brown Rice
- 1 Cup Teriyaki Sauce (Homemade or Store Bought)
- 2 Cups Vegetable Broth
- 10 Baby Bella Mushrooms (Quartered)
- 6-8 Baby Bok Choy (Halved)
- 1 Head Broccoli (Chopped)
- 3 Carrots (Skinned and Chopped)
- Chive (Chopped)(Garnish)
- Avocado (Garnish)
- Wash and prepare all the fresh ingredients.
- Place all of the fresh ingredients into the instant pot. Followed by the dry quinoa and rice.
- Next pour the sauce and broth into the instant pot. Stir to combine.
- Secure the lid onto the instant pot and seal the vent.
- Set the pressure cooker setting on high for 5 minutes.
- When the cook time has finished allow the instant pot to depressurize naturally for 10 minutes, Then open the vent.
- When the instant pot has completely depressurized open the lid.
- Fluff the quinoa with a fork.
- Garnish with avocado and chives, serve immediately.
- Enjoy!
Last but not least, if you have been holding out but still haven’t added an Instant Pot to your own kitchen, you can do some further research and learn more HERE.
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