This lovely Instant Pot garlic mushroom quinoa with cherry tomatoes is made quickly and easily using a pressure cooker. It’s vegan and gluten-free and works well as a main or a side dish.
This gorgeous Instant Pot garlic mushroom quinoa dish is perfect for a lazy, nutritious dinner. It’s suitable to vegans, vegetarians and omnivores alike, and can be served a main with a salad or some greens, or as a side dish.
If you’re new to quinoa, it’s a nutritious and tasty ancient grain that’s become a staple ‘superfood’ in many kitchens. It’s actually not a grain but rather a pseudo-grain or a seed that is high in protein, including all essential amino acids, fibre (great for digestion and weight loss), and many minerals and vitamins. It’s gluten-free and perfect for anyone looking for a more nutritious alternative to rice, pasta or other grains and legumes.
Buy fair-trade quinoa whenever possible as it’s a more ethical and sustainable way to consume this wonderful ancient grain. We use this brand, which comes as white and red quinoa.
HOW TO MAKE GARLIC MUSHROOM QUINOA IN INSTANT POT
Cooking quinoa on a stovetop takes around 15-20 minutes, and while you can easily make this dish without an Instant Pot, it does make things quick and easy…with less cleaning up. The ratio of quinoa to stock is 1:1 in this recipe if you want to make a larger batch of this dish, increase the amounts proportionally to each other.
You can use any type of mushrooms. If you have some dried porcini mushrooms, we highly recommend adding a handful of those to the mix as well; they will add wonderful forest-y smell and flavour.
MORE INSTANT POT QUINOA RECIPES
Instant Pot Quinoa Broccoli & Cheese
IP Quinoa Vegetable Tabbouleh Salad
Instant Pot Miso Quinoa With Peppers
Mexican Instant Pot Quinoa With Cilantro Dressing
One-Pot Kale & Quinoa Pilaf With Feta & Almonds
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Description
This gorgeous Instant Pot quinoa dish is perfect for a lazy, nutritious dinner. Made with garlic mushrooms and cherry tomatoes, it’s vegan, gluten-free and can be served as a main or a side dish.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, sliced into circles or diced
- 2 heaped cups of sliced button mushrooms (about 15 medium button mushrooms)
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- A pinch of ground pepper
- 1 teaspoon sea salt
- 4 cloves garlic, diced
- 1 cup quinoa (we used a mix of red and white fair-trade quinoa)
- 1 cup vegetable stock
- 8–10 cherry tomatoes (you can slice a whole tomato as well)
- Chopped spring onions or parsley, for garnish
Instructions
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add olive oil and let it heat up slightly while you finish preparing the ingredients. If using stock cubes, set a kettle to boil
- Add the onion and carrot and cook for 2 minutes, stirring through a couple of times. Then add the mushrooms and cook together for 3-4 minutes, stirring a couple of times as well.
- Add lemon zest, juice, pepper, sale and garlic and stir through. Add the quinoa, stir through and pour in the stock. Stir everything together and press Keep Warm/Cancel button to stop the cooking process.
- Stir the quinoa with the stock and scrape any quinoa seeds from the side of the pot. Add cherry tomatoes over the top. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual, High Pressure, 10 minutes. After 3 beeps, the pressure cooker will start going.
- Once the timer goes off, use the quick release method to let off the pressure before opening the lid.
- Sprinkle with fresh herbs or chopped spring onion and serve with a salad or a side of cooked greens.
Notes
Cooking time below include the pressurizing of the Instant Pot
SAVE GARLIC MUSHROOM QUINOA TO PINTEREST
Looks very nice! Why don’t you remove the stems from the tomatoes? Do they have nutrients?
★★★★★
They don’t have any nutrients per se, but it saves time t just throw them in and they look pretty whole like that. You can easily remove them though, before or after cooking.
Gotcha. Thanks for the feedback. I remove stems and don’t love seeing them. Can’t wait to try your nice recipe!
Was the quinoa supposed to be cooked before added? I had to add another two cups of broth so it wouldn’t show ‘burn’
Totally delicious!!! Love the flavour.
Sometimes the liquid is finicky and you have to add more, if you’re using uncooked quinoa, then yes – more liquid is perfect. Glad you figured it out and enjoyed the recipe!
I’m new to the IP. As a matter of fact, I just got it a couple days ago, lol! This was AMAZING! I made it today for my husband’s lunch and he love it, too! I had to make a couple modifactions, but this is a definite keeper. I omitted the oil and did a water saute. I didn’t have lemon, so I added an extra 2 T of water with my broth to make up for the juice. I added 1 t of Trader Joe’s 21 Salute Seasoning and then, some fresh chopped basil after it finished cooking. Thank you for such a great recipe, that’s easy, delicious, and nutritious.
★★★★★
Aimee, so glad you loved this recipe and you found some suitable substitutions! I hope other folks find it helpful too. This is one of my favourite quinoa dishes to make in the IP myself.
Mine came out with a bit of a crunch… stilll moist…does that mean I need to set the pressure cook time for more than 10 mins- followed recipe exact.
Cooked quinoa should have a little crunch to it usually (it should definitely be cooked after 10 mins HIGH) and the mixture should have a little moisture to it from the tomatoes and mushrooms releasing the juice. If you want it to be a little drier, decrease the water/stock just a little bit.