Quinoa and Veggies Teriyaki – Instant Pot

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Spoon the quinoa into a serving bowl.
  4. Can 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.
  5. 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.
  6. Be sure the veggies are plenty saucy. If you need to, add more water and teriyaki sauce as they cook.
  7. When done, adjust the seasoning with a little more salt if needed.
  8. 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.

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