Quinoa with Low Sodium Chicken

Serves 6 in about 25 minutes. The pressure cooker handles the cooking.

Ingredients

• 1 cup quinoa, rinsed
• 1 ¼ cup low sodium chicken broth (or water)
• ⅛ tsp salt

Method

1. With a fine mesh strainer, rinse the quinoa very well to remove the bitter taste (caused by naturally occurring saponin).
2. Stir in the quinoa, broth/water, and salt to the pot.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 instant. High Pressure. The pot will take a few minutes to come to pressure.
5. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
6. When the pin in the lid drops back down, open the lid.
7. Fluff the quinoa with a fork.
8. Serve, or refrigerate for up to 5 days.

More instant pot ideas are in the instant pot collection.