Instant Pot Quinoa

 

QUINOA IN THE INSTANT POT

INGREDIENTS

• 1 cup quinoa
• 1 1/2 cups water or chicken bone broth (broth is way better)
• Avocado oil
• 1 pinch salt

INSTRUCTIONS

• Rinse quinoa under cold running water until the water runs clear.
• Wipe the Instant Pot liner with oil and add the rinsed quinoa (still damp), water/broth and salt.
• Lock the lid and set the steam valve to its “sealing” position. 
• Select the “MANUAL” button and cook for 1 minute on high pressure. It will take about 5 minutes for the pressure to build, then the countdown timer will start. 
• Allow the pressure to release naturally for 10 minutes and then release any remaining pressure.
• Fluff quinoa with a fork and serve.

NOTES

Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling. You can also portion the quinoa into freezer bags and freeze the quinoa until you’re ready for it.

https://www.platingsandpairings.com/how-to-cook-perfect-quinoa-in-the-instant-pot/

Shredded BBQ Chicken

• 
  1/2 cup chicken stock or water (up to 1 cup if very thick bbq sauce
• 3 lbs chicken thighs (or however many come in the organic Costco pack) 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 1/2 cups BBQ sauce
• 1/2 chopped onion
• 2 teaspoons Worcestershire sauce (optional, did not have so did not use)

Instructions

• Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, onion, and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
• Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, rice, BBQ plates and more!

based on https://meaningfuleats.com/instant-pot-bbq-chicken/

Black Beans in a Pressure Cooker

Ingredients

• 7 cups water
• 1 pound dry black beans
• 1 small onion, finely chopped
• 1 bunch cilantro, tied together with butcher twine
• garlic cloves (however many you want)
• 1 or more bay leaves

• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 2 tablespoons balsamic vinegar

Directions

1. Combine water, black beans, onion, garlic cloves, cilantro, olive oil, bay leaf, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
2. 
   

*I added a lot more salt, garlic powder, and other seasonings after it was done. I didn't have cilantro. They turned out great! I'm mostly posting this so I don't forget how to cook them.