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Instant Pot Broccoli Cheddar Quinoa

Creamy, Cheese Broccoli & Cheddar Quinoa that gets made in just under 15 mintues!
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 small onion, diced
  • 1/2 cup carrot, shredded
  • 1/2 cup quinoa rinsed
  • 3 cloves garlic minced
  • 3 heaping cups broccoli, cut into bite sized florets
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cups water or vegetable broth
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese (prferably shredded from a block- I love cracker barrel)
  • salt to taste ( I used 1 tsp salt)

Instructions
 

  • Turn the Instant Pot onto saute mode and add oil and butter. Once the butter is melted, add the diced onions and carrots and stir until slightly softened (about 3-4 minutes).
  • Add the garlic cloves, stir until fragrant and add the cumin powder, salt, turmeric powder and quinoa and stir for 2-3 minutes until everything is well combined.
  • Add the broth , mix again and then place the broccoli florets directly on top of the mixture (without mixing them in).
  • Switch the Instant Pot to High Pressure mode and set timer for 1 minute. Quick Release after 5 minutes. Open the pot, switch the IP to saute mode and add in the milk. Stir and cook for an additional 3-4 minutes so the quinoa slightly thickens. Add cheese and stir until well combined. Taste for salt and add extra if needed. (The quinoa will thicken as it sits for a few minutes)
  • If you want to make this spicy, add a few dashes of crushed red chili flakes or sriracha ! Or additionally add diced green chilis when adding the onions in step one.
  • Serve hot and enjoy! Store refrigerated for upto 3-4 days.