Laura Pazzaglia blogs at HipPressureCooking.com.

1-Minute Golden Pressure-Cooker Pilaf

Turmeric—prized by cooks for its earthy, pungent flavor and by naturopaths for its proven anti-inflammatory properties—gives this simple pilaf its beautiful golden color.

PREP TIME: 5 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 15 minutes

RELEASE: Natural

SERVES: 6

• 2 cups quinoa, rinsed and drained*
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 teaspoon salt
• 3 cups water
• Chopped fresh mint, cilantro, or curly-leaf parsley, for garnish (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil and garlic. sauté for about 30 seconds. Press cancel. Stir in the turmeric, cumin, and salt. Add the water and quinoa to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 1 minute. When cooking is complete, use a natural release to depressurize.

SERVE

Transfer quinoa to a serving bowl. Fluff with a fork. If desired, garnish with fresh herbs before serving.

*Tip: Although most quinoa is prerinsed, it’s a good step to take to ensure that the bitter natural coating called saponin is fully rinsed and rubbed off of the grains.