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Instant Pot Caprese Quinoa

Prep Time 10 mins
Cook Time 15 mins
Servings 4


  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup vegetable broth (or water)
  • 1 zucchini, diced small
  • 1/2 cup onion, diced small
  • 3-4 cloves garlic, peeled and grated
  • 1 tsp oregano or dried italian seasoning
  • 2 cups fresh spinach leaves, chopped
  • 1/4 cup grated parmesan cheese
  • 1 cup marinara sauce (I prefer Rao's Arrabiatta )
  • handful fresh basil leaves, roughly chopped


  • Turn the instant pot on to saute mode and add the olive oil. Once the oil is hot, add the onion and zucchini and saute for a few minutes until they are slightly softened.
  • Add the garlic, oregano and stir for an additional 2-3 minutes until the garlic is fragrant. Next, add the rinsed quinoa, along with the broth and hit cancel on the IP mode. Switch the IP to High Pressure Cook mode for one minute. After the IP is done pressure cooking, and it beeps, quick release after a 5 minute cool down period.
  • Open the lid on the IP, switch the IP to saute mode and add in the spinach, parmesan, marinara sauce and basil. Stir and combine, and let cook for an additional 4-5 minutes until the quinoa is slightly thickened.
  • Optionally, to make it more adult friendly you can add in some crushed red pepper! Enjoy Hot!