At least once a day I comment how much I love my Instant Pot . . . every time I open it up to throw in some beautiful organic whole food items and anticipate something yummy in a few minutes. And it’s so easy to clean!
So I used this technique once when I had a bunch of summer squash and peppers I needed to use up. This time I just had peppers — the pretty little multi-colored mini-peppers. Since the dish was a hit at my house the first time, I decided to make it again with just peppers. And it was good again — but I don’t have exact measurements, just a picture.
Quinoa & Veggies Teriyaki – Instant Pot
- Extra virgin olive oil, 2 TB
- Garlic, 2 large cloves
- Onion, one large
- Mini-peppers, 1 lb. bag
- Quinoa, one cup dried
- Water, 2-1/2 cups
- Salt, 2-3 tsp.
- Teriyaki sauce, 1/4-1/2 cup
- Prepare the veggies: mince the garlic, slice the onion into pie-shaped wedges and break apart or petite dice, remove stems from peppers and cut in half.
- Add the quinoa, 2 cups of water (the additional half cup or so is for making the sauce the veggies cook in) and 2 tsp. salt to the Instant Pot, set to Pressure, close the lid and vent, and Pressure for 15 minutes. Let the pressure release naturally.
- Spoon the quinoa into a serving bowl.
- Cancel Pressure. Set the IP on Saute for a few minutes. Add the olive oil to the pot along with the minced garlic and onion. Saute for a couple of minutes, then add the peppers and continue to saute for a minute or two more.
- Add 1/2 cup water to the veggies in the IP with 1/4-1/2 cup teriyaki sauce. Put the lid on (I used a see-through IP lid for this part) and Steam for a couple of minutes until the veggies reach the degree of softness you prefer.
- Be sure the veggies are plenty saucy. If you need to, add more water and teriyaki sauce as they cook.
- When done, adjust the seasoning with a little more salt if needed.
- Spoon the veggies and sauce over the waiting quinoa.
Although we like the veggie and quinoa fresh out of the Instant Pot, this dish is fine cold as well.