Instant Pot Quinoa Fried Rice

By Tracy

4 Person

25 Minutes

0 Calories

This healthy instant pot recipe holds up well in the fridge, too – we made it on Sunday and have been eating on it all week. It makes a great packed lunch! If you want, toss some roasted cashews onto the finished meal to add satisfying crunch (and healthy fats for the balance!), and chopped green onions are another optional garnish that can bring freshness to the dish.

Ingredients

Topping

chopped green onion
cashews
sesame seeds

1 1/2 cups quinoa
1 tbsp. sriracha
2 tbsp. rice vinegar
3 tbsp. low sodium soy sauce
1 1/2 cups chicken broth
1 pound chicken breasts, cut into 1-inch chunks
4 cups diced mixed veggies
1 tbsp. minced or grated fresh ginger
3 cloves garlic, minced or grated
1 yellow onion, diced
1 tbsp. sesame oil

Method

01

With the lid of the instant pot off, press "saute" and allow to heat. Once the instant pot beeps to signal that it's ready, add the sesame oil, onion, garlic, and ginger. Cook for 3-4 minutes, stirring a few times, until the onion is translucent.
02

Turn the instant pot off by pressing "cancel." Add the veggies, chicken, broth, soy sauce, rice vinegar, and sriracha, and stir to combine.
03

Add the quinoa on top of the mixture and do not stir - leave the quinoa on top. This will prevent it from sticking to the bottom and remaining uncooked.
04

Secure the lid and make sure that the venting nozzle is turned to "sealing." Set pressure to high, then adjust the timer to 8 minutes.
05

Allow to pressure cook, then carefully use a pair of tongs to turn the venting nozzle to "venting" and allow steam to release. When steam is fully released, carefully remove the lid and stir everything together.
06

Sprinkle with sesame seeds, cashews, and green onions, and enjoy!

Related Tags

Instant Pot Quinoa Fried Rice

4.4

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Topping

chopped green onion

cashews

sesame seeds

1 1/2 cups quinoa

1 tbsp. sriracha

2 tbsp. rice vinegar

3 tbsp. low sodium soy sauce

1 1/2 cups chicken broth

1 pound chicken breasts, cut into 1-inch chunks

4 cups diced mixed veggies

1 tbsp. minced or grated fresh ginger

3 cloves garlic, minced or grated

1 yellow onion, diced

1 tbsp. sesame oil

03 Method

Step 1

With the lid of the instant pot off, press "saute" and allow to heat. Once the instant pot beeps to signal that it's ready, add the sesame oil, onion, garlic, and ginger. Cook for 3-4 minutes, stirring a few times, until the onion is translucent.

Step 2

Turn the instant pot off by pressing "cancel." Add the veggies, chicken, broth, soy sauce, rice vinegar, and sriracha, and stir to combine.

Step 3

Add the quinoa on top of the mixture and do not stir - leave the quinoa on top. This will prevent it from sticking to the bottom and remaining uncooked.

Step 4

Secure the lid and make sure that the venting nozzle is turned to "sealing." Set pressure to high, then adjust the timer to 8 minutes.

Step 5

Allow to pressure cook, then carefully use a pair of tongs to turn the venting nozzle to "venting" and allow steam to release. When steam is fully released, carefully remove the lid and stir everything together.

Step 6

Sprinkle with sesame seeds, cashews, and green onions, and enjoy!

04 Author