How to Cook Quinoa

This post is all about How to Cook Quinoa! We tested so many different types of quinoa recipes with different cooking methods until we found the three that produced the easiest and most delicious quinoa!

fluffy quinoa on the stove topUltimate Guide on How to Cook Quinoa Perfectly

If you aren’t on the Quinoa bandwagon yet, it’s time to jump on! And now is the perfect time because we set out in search of the best ways to cook quinoa and we’re giving you all the details here. There are a lot of different methods and techniques out there for how to cook quinoa perfectly, and we’re sharing our favorites. 

After trying and testing every type of quinoa cooking method we had heard of, we have decided on three different methods (stovetop, oven and Instant Pot) as the best ways to cook quinoa. Each recipe produces a slightly different taste and texture of the quinoa and each has its own redeeming quality and characteristics. Depending on what you are cooking your quinoa for will decide for you which method is best!

We also made a recipe for an easy flavorful quinoa dish to serve alongside just about anything. You can check that out here!

Rinse quinoa in the sink

How to Cook Quinoa

We ate a lot of quinoa for a few weeks while we tested out many different methods until we found what we think are the top three recipes for cooking quinoa. We found that the best methods for cooking quinoa are on the stove, in the Instant Pot or in the oven.

Which method will work for you will depend on what you are cooking the quinoa for and / or what you are making simultaneously with the quinoa! For instance, making quinoa in the oven might not be the best choice if you are making a stove top chicken recipe that doesn’t require the oven. But making it in the oven is a great choice if you are making a large batch of make-ahead quinoa to place in the freezer for meal prep!

How to Cook Quinoa on the Stove:

This is probably the most common way of cooking quinoa! You bring quinoa up to a boil and then simmer until all of the liquid has been absorbed! Finally, let it sit for a few minutes, and fluff with a fork. It takes about 20-25 minutes.

How to Cook Quinoa the Instant Pot:

You know we love our Instant Pot in the LCK test kitchen. So it’s obvious we had to try making this grain in it too. It cooks quinoa perfectly. To cook it you’ll place oil in the Instant Pot first, and then add the remaining quinoa ingredients. We have found that when you place oil in the bottom of the pot it prevents the quinoa from sticking to the Instant Pot liner and scorching. Set your Instant Pot to cook for 2 minutes with 8 minutes of natural pressure release and we promise you’ll have perfect quinoa.

How to Make Quinoa In the Oven:

You might not have thought to cook quinoa in the oven, but it’s a great set it and forget it way to do it! You simply place all ingredients in an oven safe dish and cover tightly with aluminum foil. After it’s finished cooking, the quinoa will sit to let the excess moisture absorb into the quinoa.

Quinoa FAQs:

Is Quinoa gluten-free?

Yes! Quinoa is a “pseudo-cereal” grain, or a grain that is similar to a cereal grain with a similar nutritional profile but that is not actually a cereal grain or wheat grass. It’s safe for those with a gluten allergy or intolerance to consume as it is is gluten-free. Though, some people find they have sensitivities to quinoa. Quinoa is not considered Paleo, if you follow a paleo diet.

What does quinoa taste like?

Quinoa has an earthy flavor, and actually is related to the beet, chard and spinach family of plants. It tastes somewhat similar to brown rice with a very fluffy texture!

meal prep quinoa in freezer bagsIs quinoa healthy?

Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on its own, making it a complete protein. Not only is quinoa a rich source of protein, it is also naturally gluten-free and safe for those with celiac disease.

There is much debate about whether quinoa is a seed or a grain. Either way it is a nutrient-dense, high-fiber substitute for things like white pasta. Quinoa is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.

Why are there different colors of quinoa?

There are so many different types of quinoa out there! Much like there are different varietals of rice, there are many types of quinoa. The most common are white, red and black. We find that the white quinoa has the most neutral flavor. If you are new to quinoa this is the first one you should try.

Each color and varietal of quinoa has a slightly unique flavor and can even vary from brand to brand, as well. The darker colored quinoa has a more pronounced and earthy flavor. They will all generally cook the same, but we find the red and black quinoa sometimes need a few extra minutes to absorb the water.

Do you need to rinse quinoa?

This is controversial because some people feel strongly that they prefer to not rinse quinoa. But after all of our testing we feel that this is not a step that should be skipped, even if your quinoa says “pre-rinsed”. Rinsing the quinoa gets rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. To rinse it, put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.

how to cook quinoa for fluffy textureCheck out these quinoa recipes:

If you like this how to guide, check out these others:

How to Cook Quinoa

Prep Time 00:03 Total Time 0:03 Yields 3 cups

Ingredients

For Quinoa in the Instant Pot:

  • 1 tablespoon oil
  • 1 cup quinoa, rinsed
  • 1 cup water or broth
  • ½ teaspoon salt

For Quinoa on the Stove:

  • 1 cup quinoa
  • 2 cups water or broth
  • ½ teaspoon salt

For Quinoa in the Oven:

  • 1 cup quinoa
  • 2 cups water or broth
  • ½ teaspoon salt

Directions

How to Cook Quinoa in the Instant Pot:

  1. Rinse quinoa under cold running water really well.
  2. In the liner of an Instant Pot place oil, quinoa, water, salt, in that order. Stir to combine.
  3. Close the lid and set to sealing. Cook on manual high pressure for 2 minutes with a natural release of 8 minutes. Then release any remaining pressure.
  4. Fluff with a fork and serve!

    To Cook Quinoa on the Stove:

    1. Rinse quinoa under cold running water really well. 
    2. In a medium pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. 
    3. Remove from heat and let stand, covered, for 5 minutes. 
    4. Fluff with a fork and serve!

    To Cook Quinoa in the Oven:

    1. Preheat oven to 375ºF.
    2. Rinse quinoa under cold running water really well. 
    3. In a 9” square baking dish place quinoa, water and salt and stir to combine. Cover the dish tightly with aluminum foil.
    4. Place in the preheated oven and bake for 25 minutes.
    5. Remove from the oven and let sit for 5 minutes, or until the quinoa has completely absorbed the water.
    6. Fluff with a fork and serve!

    Recipe Notes

    To freeze leftover or meal prep quinoa:

    1. Place cooked and completely cooled quinoa in a plastic or silicone bag.
    2. Smooth over the quinoa so the bag is flat.
    3. Label and freeze for up to 3 months.
    4. Defrost in the refrigerator overnight, or let sit at room temperature until it is defrosted, about 30 minutes.
    5. Reheat and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Chicken Adobo

    This Instant Pot Chicken Adobo is a take on the classic Filipino dish that results in tangy and savory chicken. We cook it in the Instant Pot to make it quickly with hands-off-cooking. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly. Made in partnership with my friends at Farmer Focus!Chicken Adobo Instant Pot Recipe

    You are loving our the Instant Pot chicken dinners we’ve been sharing (here and here) and we know this Chicken Adobo will be no exception! This Chicken Adobo recipe takes a spin on the classic Filipino tangy dish and uses the Instant Pot to cook it quick! This dish uses simple ingredients but it’s so flavorful! It’s paired with some broccoli and red peppers to make it a complete dinner and all done with largely no hands-on cooking. I’d call that a win!

    This meal is pretty low-carb on its own, but if you’d like you can serve it alongside quinoa, rice or cauliflower rice.

    What is Chicken Adobo?

    If you aren’t familiar with chicken adobo you may be wondering if it’s at all related to the canned adobo chili peppers. Short answer: it’s not! It is completely different than that, and stems from a completely different culture. This Filipino dish is typically made by marinating and braising meat in vinegar, soy sauce, and lots of garlic and seasoning. The resulting chicken dish is a fall-off-the-bone flavorful meat that is both savory and tangy. We’ve taken the spirit of the dish and used a quick cooking method, with boneless meat, to make for an easy weeknight dinner that has a similar flavor!

    Ingredients Needed

    • Farmer Focus boneless chicken thighs
    • Coconut aminos
    • Apple cider vinegar
    • Honey (omit for Whole30)
    • Garlic
    • Salt and Pepper
    • Bay leaves
    • Broccoli
    • Red Bell Pepper

    ingredients for adobo chicken

    We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Chicken Adobo dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients, chopping up the broccoli and red pepper and washing off some produce. All that means an easy delicious meal without much effort.

    How to Thicken the Sauce in an Instant Pot

    As much as we love the Instant Pot (see above) it doesn’t evaporate liquid like other cooking methods do, so if you want a rich and thick sauce you either need to reduce it or thicken it. Our go-to method for thickening is to make a slurry with either tapioca or arrowroot starch and then add it to the sauce at the end of cooking and reduce until we’ve reached our desired consistency.

    The amount of liquid in your sauce is going to vary based off of how much liquid the chicken releases, so the amount of thickening and reducing you will need to do will vary too. Know that the longer you cook your sauce, the more it will reduce and the more flavorful it will become.

    Chicken adobo in the instant pot fully cooked

    The Best Chicken We Know

    I am so happy to partner with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms.

    These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

    Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

    I love that with Farmer Focus you know that they are supporting their farmer partners and they are a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. I love this! So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

    Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

    You can also use their easy store locator to find where you can get this amazing quality chicken near you.

    Two plates of adobo chicken

    If you like this chicken recipe, check out these others:

    If you like this Instant Pot Recipe, check out these others:

    Watch the video:


    Instant Pot Chicken Adobo

    Prep Time 00:10 Cook Time 00:09 Inactive Time 00:15 Total Time 00:34 Serves 4

    Ingredients

    Directions

    1. Place chicken thighs, coconut aminos, vinegar, honey, garlic cloves, salt, pepper and bay leaves in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. 
    2. Cook on manual high pressure for 9 minutes and once done use the quick release function. Remove chicken and cover to keep warm and set aside.
    3. Add broccoli and red pepper to the pot, cover the lid and set to sealing and cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
    4. Slice the chicken and divide on four plates along with broccoli and red pepper.
    5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the adobo sauce and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and vegetables and serve hot! If desired, serve with rice or quinoa.

    Recipe Notes

    1. If your sauce has not thickened enough with 1 teaspoon, you can add another or continue to cook until it has reached your desired consistency.
    2. Omit honey for Whole30.
    3. Want to make this in the slow cooker? Cook it on high for 2-3 hours or low for 5-6 hours.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    How to Cook Spaghetti Squash

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods how to cook spaghetti squash and we’re giving you all the details you need to know!

    Bowl of instant pot spaghetti squashHow to Cook Spaghetti Squash

    Spaghetti squash noodles are probably the easiest alternative to traditional pasta there is. While it doesn’t taste exactly the same, spaghetti squash is a nutrient-dense, low carb alternative to pasta (whether gluten-free or not). If you can’t eat pasta or noodles for whatever reason, this is a pretty good substitute. It can take the place of almost any noodle dish, ranging from a classic “spaghetti” and meatballs, to a baked Italian “pasta” dish or even as a Pad Thai. Cooking spaghetti squash is so simple, being a mostly hands off cooking task. The hardest part is slicing it in half, so we are giving tips below.

    Safe knife skills with spaghetti squash

    How to Safely Cut It:

    Your best answer to safely cutting a spaghetti squash is to have a large sharp knife, and a flat stead surface to cut it. With one hand, steady the spaghetti squash, and with the other press the knife into the squash before using your weight to leverage the knife through the squash. Once the knife is at least an inch inside the squash use your other hand to push down on the knife until it cuts through the squash entirely.

    We cut the squash in two ways:

    1. Crosswise the the middle: This is our preferred method. This way is easier because there is less squash to cut, and you don’t have to go close to the stem. This results in long strings of noodles.
    2. Lengthwise: This method is harder to cut the squash and results in shorter noodles. Don’t try to attempt to cut through the hard stem. Once you’ve cut to that, take the knife out and use your hands to pull apart the spaghetti squash halves.

    Still are afraid to cut the squash? You can always cook the squash whole, and cut after it is cooked. It’s obviously much easier to cut after it is soft, but we don’t prefer this method (see below as to why).

    Can you Cook Spaghetti Squash Whole?

    Yes you can, but this was not our favorite method of cooking it. If you are truly intimidated by cutting a squash, cooking it whole certainly makes it a lot easier to cut, but if you follow the tips above you should be able to safely cut a spaghetti squash. We didn’t like the result of a whole cooked spaghetti squash because it is harder to scoop out the seeds when they’re soft because you can’t easily distinguish between the inedible seeds and the edible squash strands.

    Roasted spaghetti squash

    Long strands of spaghetti squash

    Our Favorite Way to Cook It

    We are fans of cooking spaghetti squash in both the oven and in the Instant Pot. There is a slight difference in taste, and an even greater difference in cook time between these two, but knowing both is useful.

    How to Cook Spaghetti Squash in the Oven

    Roasting spaghetti squash in the oven takes longer, but it results in tender caramelized squash noodles. This is definitely our preferred method if we have the time. To make it, all you do is split the spaghetti squash, scoop out the seeds and drizzle with oil, salt and pepper and roast until fork tender. More detailed directions are below in the recipe section!

    How to Cook Instant Pot Spaghetti Squash

    Steaming spaghetti squash in the Instant Pot is by far the quickest method, and great when short on time! The squash noodles have a more straight-forward taste to them since there is no caramelization occurring. We prefer splitting the spaghetti squash and scooping out the seeds before cooking it, but you can steam it whole.

    Spaghetti squash meal prep

    Do you Eat the Skin of the Spaghetti Squash?

    No! While some squash has edible skin, this is not one of them. Simply scoop out the “noodles” and discard the skin.

    How to Use it

    Treat spaghetti squash noodles like pasta! It can be eaten as is with a little oil, salt and pepper and parmesan cheese or you can use it in any variety of recipes. Check out below for some of ours:

    Recipes using Spaghetti Squash:

    Watch the video:


    How to Cook Spaghetti Squash

    Prep Time 00:03 Cook Time 00:45 Inactive Time 00:00 Total Time 00:50 Serves 2-4

    Ingredients

    • 1 3-4lb. spaghetti squash (see note)
    • splash of oil (roasting only)
    • salt and pepper

    Directions

    For the Oven:

    1. Preheat oven to 400ºF and line a baking sheet with foil
    2. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. 
    3. Scoop out seeds and discard.
    4. Brush inside with oil, and sprinkle with salt and pepper.
    5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
    6. When cool enough to handle, scrape out "spaghetti" with a fork.
    7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    For the Instant Pot:

    1. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
    8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    Recipe Notes

    1. If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Spaghetti Squash

    Instant Pot Corned Beef and Cabbage

    This Instant Pot Corned Beef and Cabbage comes out so just as tender and flavorful as the stove top version, but in half the time! This corned beef dinner with cabbage, potatoes and carrots is a the perfect dish for a classic for St. Patrick’s Day.

    Instant pot corned beefInstant Pot Corned Beef and Cabbage

    Who doesn’t love a good boiled dinner, also known as corned beef and cabbage? This classic St. Patrick’s Day dish shouldn’t just be relegated to a once-a-year-meal though, because corned beef is so good, especially when you brine it yourself! The leftovers alone are worth making this meal for! We turned to the Instant Pot to make this dish to cut the cooking time in half and ensure the perfect fork tender brisket and from here on out will be cooking it this way.

    What is corned beef?

    Corned beef is simply salted or cured beef. It’s topically a brisket, but can also be an eye roast. It’s put in a brine with lots of salt, some sugar and spices like juniper berries and mustard seed. Once it’s done brining, typically 5-10 days later, it’s cooked! We delve into more details in this post here!

    How do you cook corned beef in the Instant Pot?

    It’s as easy as rinsing the corned beef, placing it in the Instant Pot on a trivet with a lot of water, cooking on high pressure for 85 minutes and then a natural release! We place the additional vegetable in the leftover broth for a quick 4 minute cook. Typically it can take 3-6 hours to cook a corned beef, so using the Instant Pot is really a time saver in this recipe.

    Corned beef instant pot

    What is in the spice packet for corned beef?

    Honestly, anything can be in those spice packets that sometimes come with commercially prepared corned beef. Which is why we advocate making your own (or buying a high quality one). If the corned beef is brined properly all of the flavor should already be inside of the meat! If you aren’t sure that is the case with yours, we used these spices in our brine:

    • juniper berries
    • cinnamon
    • whole cloves
    • peppercorn
    • bay leaves
    • mustard seed

    We recommend rinsing the corned beef very well to get off the excess salt in the brine before you cook it. This is true whether you make your own brine or buy store bought. Otherwise you’ll end up with a really salty corned beef.

    Instant pot corned beef and cabbage recipe

    Can you overcook a corned beef?

    You can certainly cook it incorrectly! A corned beef, whether it is a brisket or an eye of round cut should be cooked low and slow, unless you are using a pressure cooker, in which case cooking under pressure keeps it tender. Traditionally this type of meat is tenderized first with the brine, and then it is submerged in liquid and cooked slowly over a long period of time. A slow cooker is also a great way to cook this type of meat. If you cook this type of meat very quickly with high temperature it will seize up and be tough.

    What can you make with leftover corned beef?

    Leftover corned beef was made to be turned into corned beef hash! It’s also great sliced thin when cold and turned into sandwiches. During testing we also used some of the leftover meat for a stir fry and for a soup!

    Corned beef and cabbage instant pot

    If you like this Instant Pot recipe, check out these others:

    Watch the video:


    Instant Pot Corned Beef and Cabbage

    Prep Time 00:05 Cook Time 1:29 Inactive Time 00:25 Total Time 1:34 Serves 4-6

    Ingredients

    • 3-4lb corned beef brisket (look for nitrate free or make your own here)
    • 4 cups water
    • ½ head green cabbage, sliced into 4 wedges
    • 12 ounces small red potatoes (about 8)
    • 4 large carrots, peeled and sliced on the bias about 2”
    • Parsley, for garnish

    Directions

    1. Rinse the corned beef really well to remove any excess salt.
    2. Place a trivet (preferably one with handles) in a 6 or 8 quart Instant Pot. Place corned beef inside with 4 cups of water and cover.
    3. Cook on high pressure for 85 minutes. Release pressure naturally for 20 minutes and then release any remaining pressure.
    4. Remove corned beef with trivet and set aside and keep warm.
    5. Place the cabbage, potatoes and carrots inside. Cover and cook on high pressure for 4 minutes. Use the manual release.
    6. Slice corned beef against the grain and serve with vegetables, mustard and parsley garnish.

    Recipe Notes

    1. If using the 6 quart you may need to slice the corned beef in half to fit. Slice in half and stack each piece next to each other, but not on top of one another
    2. After cooking if you wish to remove the fat cap on the brisket, feel free to do so.
    3. Too cook on the stove top:
      1. In a large pot add the brisket and cover with enough water to cover by 1 inch. Bring to a boil over high heat, and then reduce the heat to low, cover and simmer for 2 hours. Check periodically to make sure the water hasn't reduced below the beef, and if it has add more as needed.
      2. Add cabbage, potatoes and carrots and cook for 1 more hour or until the meat is fork tender.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    How to Make the Best Rice Ever (Stove Top and Instant Pot)

    If you’ve ever thought rice was a plain-nothing-special side dish, this recipe on How to Make the Best Rice Ever (either in the stove top or instant pot) is for you! It’s the perfect recipe to pair with just about anything, is largely hands-off cooking time and is flavorful thanks to added onion, garlic and toasted noodles. Our LCK Food Editor, Kelli Avila, shares how she came to love and cook this rice weekly.

    homemade rice pilafHow to Make the Best Rice Ever

    Want to know How to Make the Best Rice Ever? Kelli here, and I know I did after years of eating the rice my husband John, who hails from Colombia (where rice is a staple dish), has cooked for our family. Anybody who has ever eaten it has claimed that it was indeed the best rice they’ve ever had.

    His version of rice, also called arroz con fideos is similarly close to a what Americans would know as rice pilaf (or in Egypt is known as bil shareyah). It’s basically rice enhanced with onions, garlic and fried noodles. We use gluten-free spaghetti, and it’s quickly fried in oil that transforms it into something different with a  nice toasted flavor. Over the last few weeks I’ve asked John to cook a few batches so I could watch how he made it. Lexi and I then got in the kitchen to test our own take on it, and are so happy with the results. There isn’t anything difficult to cook in this recipe, but it is all about building flavor with a few tricks to make the best rice ever.

    This dish is so good it could be eaten simply on it’s own, or in our family with two toddlers topped with a fried egg and happily eaten as dinner (and then remade into a new dish the next day such as a stir fry). You can also make a really large batch and freeze mini portions of it to take out as needed for a quick dinner side dish. And in the next few weeks we have some new amazing leftover rice recipes we can’t wait to share.

    How much salt do you put in 1 cup of rice

    Tips on How to Make the Best Rice Ever

    • Start with long grain white rice. Alternatively we also tested this with jasmine and basmati rice and it works similarly with a slightly different flavor profile. Do not use short grain white rice or brown rice for this recipe.
    • Wash the rice REALLY well, like wash it more than you’ve ever washed rice before. This is probably the most critical step when making the best rice ever. Washing the rice rids it of excess starch that can make the final dish sticky. To wash, place the rice in a large bowl and fill it with cold water. Agitate the rice with your hands and then empty out the water. Fill it back up and repeat. You’ll do this several times until the water starts to get clearer, and then you can drain the rice and give it one more rinse until no cloudy runoff remains.
    • Brown the noodles until it is almost burnt. The more you toast the noodles, the more flavor they will impart on the final dish. Just be careful because it can go from toasty, to burnt really fast.
    • Mince the onions and garlic really well. The finer you can mince the aromatics the less bitter and harsh they come off in the final dish. The finally minced onions and garlic almost melt into the background of the dish instead of the rice very clearly having chunks of onion in it.
    • Let the water boil down before you cook it. This recipe calls for boiling down the water until it has completely evaporated below the rice before you reduce the heat and cover. This deviates greatly with traditional recipes, but it results in a more pleasant texture in the final result. You’ll know you let the water boil down far enough once the little bubbles coming up through the rice disappear completely. Then you lower the heat and cover the rice for the remainder of the cooking.
    • After the rice has finished cooking, uncover and let the heat remain on if you wish to get a crispy bottom. The crispy bottom is referred to as the pega. In my husband’s Colombian family everybody fights to get the pega because it’s so tasty. It’s basically a fried rice stuck to the bottom of the pot that is crunchy.

    What is the ratio of water to rice?

    For long grain white rice on the stove top, the ratio is 1 cup of rice to 2 cups of water. For long grain white rice on in the Instant Pot the ratio is 1 cup of rice to 1 cup of water.

    What can you serve the Best Rice Ever with?

    Just about everything. But if you’re looking for some ideas, here are a few:

    If you like this how to, check out these others:


    How to Make the Best Rice Ever

    Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Yields 6 cups

    Ingredients

    • 1 tablespoon olive oil
    • ⅓ cup dried (GF) spaghetti, broken into 1” inch pieces (about 40 pieces spaghetti or 1.75 ounces)
    • ½ small onion, very fine dice (about ¼ cup diced onion)
    • 1 garlic clove, minced fine
    • 2 cup long grain rice
    • 4 cup water
    • 1-1/2 to 2 teaspoons salt
    • 1 tablespoon butter (optional)

    Directions

    1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
    2. Heat a medium to large pot and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Reduce the heat to medium low and add the onion and garlic and cooking, stirring,  for 3 minutes until just slightly beginning to soften.
    3. Add the rice, salt and water and turn heat to high. Bring to a boil and continue to cook until all the water has evaporated below the rice and the bubbles have disappeared, about 10 minutes.
    4. Cover and reduce temperature to the lowest heat and cook for 10 minutes.
    5. Once done, fluff with a fork and serve immediately. If you’d like to make a pega (crispy fried rice bottom) you can leave the rice with the low heat for an additional 10-15 minutes.

    Recipe Notes

    1. We really love the flavor of the full 2 teaspoons of salt, but if you prefer you can reduce it slightly to about 1-1/2 teaspoons, though it will be a little more bland.
    2. To cook in the Instant Pot (note the different amount of water added than on the stove top, all other ingredients stay the same):
      1. Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
      2. Press saute on instant pot and and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Add onion and garlic and saute for 3 minutes until just slightly beginning to soften.
      3. Add the rice, salt and 2 cups of water (this amount is different than the remainder of the recipe) and press the rice button (or cook on manual pressure for 12 minutes).
      4. When done use the quick release function.
      5. Fluff with a fork and serve immediately or cool down to use for meal prep.
    3. The rice will keep for about 5 days in the refrigerator. Alternatively you can freeze in single serve portions to use for a quick weeknight dinner. To reheat place rice in a medium pot with 2 tablespoons of water and place on low heat with a cover. Cook for about 10 minutes until the rice is completely heated through and the water has been absorbed.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Kelli Avila Bio

    How to Make Yogurt in the Instant Pot (Greek Yogurt Style)

    It’s here! Homemade GREEK YOGURT. Made right in your Instant Pot. Now we know that for many things it’s easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it’s 100% worth the effort, which is why we’re talking all about How to Make Yogurt in the Instant Pot, specifically GREEK YOGURT. Mike is so in love with this one, he couldn’t believe it was homemade!

    Instant Pot Greek Yogurt

    How to Make Yogurt in the Instant Pot (Greek Yogurt Style)

    How to Make Yogurt in the Instant Pot is definitely one of those recipes we could not wait to share with you. Of course, there are a few more steps than usual to complete this recipe, because after all it is making yogurt at home., but trust us when we say the resulting yogurt, which is strained to make greek yogurt is so worth the effort. It’s so incredibly delicious and creamy, it’s super filling and doesn’t contain any sugar or additives! It’s made with two ingredients only: milk and probiotic bacteria. It’s worlds-away-different from anything you’ll buy at the store! We are so in love with this greek yogurt and are so excited for you to get your hands on this recipe!

    We also love that homemade yogurt has way more probiotics than most anything you can buy at the store, because you can control how long you ferment the yogurt. The longer you ferment the more probiotic bacteria you have! We also can attest that making yogurt is so much cheaper than it is to buy at the store.

    Prefer to make non-dairy coconut milk yogurt? Check out this post.

    Instant Pot Greek YogurtWhy make homemade yogurt in the Instant Pot?

    As if there aren’t enough ways to love our Instant Pot, using them to make yogurt is just another one of them! We loved the idea of doing it in the Instant Pot because it means we don’t need to buy a separate gadget to incubate the yogurt (and we know there are ways to do it without any gadget, but we’d prefer the controlled temperature). Of course, we are talking about an Instant Pot that has a yogurt function button. However if you do have a dedicated yogurt maker, you can certainly use it with this recipe as we opt to heat the milk on the stove because we didn’t like that heating it in the Instant Pot left the milk stuck to inner pot and in turn left the resulting yogurt chunky. If you prefer to skip this and just do the whole thing in the Instant Pot you can! All you need to do is hit the yogurt button until it says boil, and then let the Instant Pot do the rest. You follow the remainder of the steps after that.

    What does it actually mean to make yogurt or ferment food?

    In a nutshell, when you are making yogurt you are introducing bacteria cultures to milk and creating a warm and comfortably environment for them to grow for a specified period of time, or ferment. The culture is either a purchased yogurt culture or probiotic capsule that is combined with the milk to inoculate the batch with bacteria. You can also make yogurt with a previously inoculated batch of yogurt. The introduced bacteria feed off of the sugar in the milk and will thrive and multiply in an environment around 110 degrees or so, and the Instant Pot Yogurt setting keeps the milk at that temperature consistently.

    If you’ve never made yogurt or fermented food before this can seem a little daunting. But once you get the hang of it making it will seem easy and can be done every week for an unending supply of yogurt.

    How do you sanitize an instant pot

    Tips on How to Make Yogurt in the Instant Pot

    1. Read through the entire post and follow all of the recipe instructions. This is the type of recipe where the directions sound so specific and it’s all for a reason!
    2. If you are making this for the first time purchase a starter culture. After you’ve made the yogurt for a few times and have a feel for it you can start saving a tablespoon of yogurt to make new batches, but wait to do that until you’ve got the hang of making yogurt.
    3. Clean all your utensils and cookware and anything else you are going to use with hot soapy water, or place in the dishwasher. Generally speaking whenever you are fermenting food you want to make sure your cookware and utensils are sanitary so you don’t encourage the growth of bad bacteria. We also remove the inner seal from the Instant Pot lid because it has a tendency to hold on to odors, and they will definitely transfer to the yogurt.
    4. Use an instant read thermometer (we love our Thermapen: it’s an investment but one that will last forever) to make sure you have the correct temperature when heating up the milk and cooling it down so you don’t accidentally kill the starter culture by placing it in liquid too hot. If you don’t have an instant read thermometer make sure the milk is warm, but not hot by pickup up a couple of drops and putting them on your inner wrist. If it feels very warm it’s likely too warm for the bacteria.
    5. The longer you ferment the yogurt the tangier it will be. But you CAN ferment it too long. Check the package of your yogurt starter to see what it recommends. We found a sweet spot between 12-16 hours, but if your package says something different start out with that time and see how your yogurt tastes. If it isn’t very tangy try fermenting it for longer than next time you make a batch to get the yogurt you think tastes best.
    6. Strain your yogurt to turn it into greek yogurt! When your yogurt has finished fermenting it should definitely be thickened up, but you have to strain the yogurt if you want it to get greek style! The whey will separate from the milk and produce a super dreamy and creamy greek yogurt. Don’t throw away the whey though! You can use it in smoothies for some extra protein!

    Instant pot greek yogurt recipes

    Tools we used to make this recipe:

    If you like this how to post, check our these others:

    Want to make dairy-free yogurt in the Instant Pot? We have you covered here!


    How to Make Yogurt in the Instant Pot

    Prep Time 00:05 Cook Time 00:05 Inactive Time 12:00 Total Time 12:10 Serves 4 cups

    Ingredients

    • 4 cups whole milk (see this post for dairy free)
    • 1 Packet Yogurt Starter (ours was 5 grams) or 1 tablespoon prepared yogurt with live cultures

    Directions

    1. In an Instant Pot with a yogurt function, remove the seal from the lid. Clean the lid and the inner pot with hot soapy water, or place in the dishwasher, and dry thoroughly. Set aside. (see note)
    2. Heat milk in clean medium pot over medium heat until it has started to steam and bubble around the edges, to 180ºF (we like to use our Thermapen for this).
    3. Place the hot milk in the Instant Pot inner liner, and let cool until it reaches 105ºF - 110ºF, about 40 minutes.
    4. Once it has cooled enough, in a small bowl add the live culture together with about ¼ cup of the milk and whisk until it is fully combined. Add it back to the inner pot, whisk until combined.
    5. Press the Yogurt function on the Instant Pot until it displays a timer. Set for 8-16 hours, depending on how tangy you want your yogurt and close the lid (without the inner seal). It does not matter whether you press sealing or not.
    6. Once finished, smell the yogurt. It should be pleasantly tangy. 
    7. To make greek yogurt: Line a fine mesh strainer with either a clean cotton kitchen towel, a coffee filter and two layers of cheesecloth. Pour the finished yogurt inside and let it drain for 2-6 hours, or until desired consistency.
    8. Yogurt will keep in the refrigerator for 5-7 days.

    Recipe Notes

    1. Read the entire article on How to Make Coconut Milk in the Instant Pot.
    2. You want to make sure the Instant Pot is clean for two reasons: the first is because you are fermenting food and you want to make sure there is no bad bacteria on your Instant Pot. The best way to do this is to put all of your equipment through the dishwasher right before use, or wash with hot and soap water. The second is because if there is any smell leftover on your lid or inner pot, which is known to happen in an Instant Pot, it will likely transfer to the yogurt. So clean it really well.
    3. You heat the milk up for two reasons: the first is to kill of any bad bacteria, the second is because heating it up changes the protein structure of the milk and allows for the resulting yogurt to thicken up.
    4. We are heating up the milk in a pot on the stove because we do not like the cooked milk solids that occurs when it is heated in the Instant Pot because it results in chunky yogurt. If you wish to use the function on the Instant Pot that brings the milk to the proper temperature you can do that.
    5. You want your cooled milk temperature to be accurate before adding your culture because if it’s too hot, it could kill the live culture but if it is too cold it might disturb the fermentation. If you wish to speed up the process of the milk cooling down you can place the pot in a ice bath. Just make sure to watch the temperature as it will cool quickly, around 10-15 minutes depending on how cold the ice bath is. If you cool off the milk in ice in the IP inner pot make sure to dry it off thoroughly before using.
    6. There may be a thin skin that has formed on the milk after it has cooled. This is normal, but we remove it to make for a smoother yogurt.
    7. The longer you ferment the yogurt, the tangier it will be as the bacteria consumes all of the sugar and the more probiotic bacteria will grow. We tried the yogurt at 8 hours, which was not very tangy at all, to 16 hours which was a bit too tangy for us. We preferred the yogurt on the higher end of fermentation around 12 hours. However depending on the type of culture you are using it may give a different length of time, so be sure to check the instructions on how long to ferment the yogurt.
    8. Depending on what yogurt starter you used will change how long you need to strain the yogurt to get thick greek style. If it goes too long and is too thick for your liking you can always add back in some of the whey.
    9. Don't throw away the whey! It's full of protein. You can use it in smoothies or as cooking liquid in pasta, rice, potatoes, etc.
    10. If at any point in the process your yogurt starts to smell bad, taste bad, or has any gray or pink liquid something has gone wrong and you will want to throw it out. Yogurt should be pleasantly tangy, but not taste “bad”.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!