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.
Course Main
Cuisine American
Keyword Cheesy, Instant Pot Quinoa, Side Dishes, Vegetable Sides, Vegetarian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 3servings
Calories 296kcal
Ingredients
1cupquinoauncooked
1-2cupsbroccoli floretsas much as you prefer
1cupwater or broth, you can use vegetable stock
½cupcheddar cheesegrated
Salt and pepper to taste
Optional: you can add a dollop of butter or a little olive oil and a drizzle of lemon juice.
Instructions
Wash the quinoa in cold water and strain. Set aside.
Cut the broccoli into florets and set aside.
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.
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.
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 .
Top with more cheese, freshly cracked pepper and serve immediately.
Notes
If you like your broccoli al dente: Add the broccoli before the cheese, let the Instant Pot go into Keep Warm for 5-10 minutes.