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Instant Pot quinoa

Instant Pot Quinoa With Broccoli & Cheese

  • Author: Chhavi from Yellow Thyme
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: American


Creamy and delicious Instant Pot quinoa with broccoli and melted cheddar cheese is a nutritious vegetarian and gluten-free meal. Serve as is or with a side salad. This can also be a side dish with extra protein.


  • 1 cup uncooked quinoa
  • 12 cups broccoli florets (as much as you prefer)
  • 1 cup water or broth (you can use vegetable stock)
  • ½ cup grated cheddar cheese
  • Salt and pepper to taste
  • Optional: you can add a dollop of butter or a little olive oil and a drizzle of lemon juice.


  1. Wash the quinoa in cold water and strain. Set aside.
  2. Cut the broccoli into florets and set aside.
  3. Add the quinoa, water, half a teaspoon of salt and a little pepper in the inner pot. If using vegetable stock, add the salt once the quinoa is cooked. Mix and place the broccoli on top.
  4. Select PRESSURE COOK/MANUAL for 1 minute on HIGH. After 3 beeps, the Instant Pot will start to build up the pressure (the cooking process starts now). Once the timer stops, quick release the pressure.
  5. Open the lid carefully. Top with the cheese, then close the lid and wait for 5 minutes, till the cheese has melted. Give it a mix .
  6. Top with more cheese, freshly cracked pepper and serve immediately.


If you like your broccoli el dente: Add the broccoli before the cheese, let the Instant Pot go into Keep Warm for 5-10 minutes.


  • Serving Size: 1 cup of cooked quinoa dish with 1 tbsp grated cheese on top
  • Calories: 480
  • Sugar: 1 g
  • Sodium: 846.1 mg
  • Fat: 17.9 g
  • Saturated Fat: 7.7 g
  • Carbohydrates: 58.4 g
  • Fiber: 7.2 g
  • Protein: 22.2 g
  • Cholesterol: 37.3 mg