Instant Pot Quinoa Pulao (One-Pot Weeknight Pulao)
Indian-style quinoa pulao with whole spices, ginger-garlic, and mixed vegetables, pressure cooked with natural release for fluffy grains. Gluten free as written.
Equipment
- Instant Pot or electric pressure cooker (6-quart style)
- Fine mesh sieve
Ingredients
Oil and whole spices
- 2 tablespoons neutral oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamom pods optional; lightly cracked
Aromatics
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 to 2 green chilies optional; slit or minced
Vegetables
- 1 small carrot diced small
- 1/2 cup green peas fresh or frozen
- 1/4 cup green beans optional; chopped
Grain
- 1 cup quinoa rinsed and drained well
Ground spices
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Fine salt, to taste
Liquid
- 1 1/4 cups water or low-sodium vegetable broth
To finish
- 1/2 teaspoon garam masala optional, for extra warmth
- 1 to 2 teaspoons lemon juice
- 2 tablespoons cilantro chopped
Instructions
Rinse and prep
- Measure quinoa into a fine sieve. Rinse under cold running water 30 to 45 seconds, rubbing gently. Drain very well.
Temper and sauté aromatics
- Set Sauté (Normal). Add oil or ghee. When it shimmers, add cumin seeds and let them splutter. Add bay leaf and optional cardamom.
- Add onion with a pinch of salt; cook until soft and lightly golden. Add ginger-garlic paste; stir until the raw edge fades.
Add vegetables and spices
- Add carrot; cook 2 minutes, stirring.
- Add coriander powder, garam masala, and green chili (to taste). Stir 30 seconds so spices toast in the fat without burning.
Toast quinoa
- Add drained quinoa; stir often 60 to 90 seconds until it smells nutty and grains look mostly dry on the surface.
Add peas, liquid, and pressure cook
- Stir in peas (and beans if using). Pour in water or broth. Scrape the bottom clean so nothing sticks.
- Cancel Sauté. Seal the lid, valve to sealing. Cook on Manual / Pressure Cook (High) for 1 minute. When the timer ends, natural release 10 minutes, then vent remaining steam.
Finish
- Rest with the lid closed 2 minutes. Fluff gently with a fork. Stir in optional extra garam masala, lemon juice, and cilantro. Taste and adjust salt.
Notes
If quinoa has a slight bite but vegetables are perfect, add 1 tablespoon hot water, stir, and rest covered 2 minutes.
If mushy next time, reduce liquid by 2 tablespoons or shorten natural release slightly on a hot-running cooker.
Store leftovers refrigerated up to 3 days; reheat with a splash of water and fresh lemon.
Stovetop: after toasting quinoa, add liquid, simmer covered on low until grains absorb liquid and show spirals; rest 5 minutes off heat and fluff.
If mushy next time, reduce liquid by 2 tablespoons or shorten natural release slightly on a hot-running cooker.
Store leftovers refrigerated up to 3 days; reheat with a splash of water and fresh lemon.
Stovetop: after toasting quinoa, add liquid, simmer covered on low until grains absorb liquid and show spirals; rest 5 minutes off heat and fluff.
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