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A bowl of Mediterranean quinoa salad

Instant Pot Quinoa Salad with Vegetables


Learn how to make this Instant Pot Lemon Quinoa with Vegetables that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables that come together into a delicious salad. This recipe is vegan, vegetarian, and gluten-free.


  • 1 cup uncooked quinoa
  • 1 cup water
  • 1 red bell pepper, cored and chopped
  • 3 Persian cucumbers or 1 English cucumber, chopped
  • 1/3 cup green or black pitted olives, chopped
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 2 tablespoons olive oil
  • 2 lemons, juiced
  • ½teaspoon sea salt
  • ¼teaspoon ground black pepper


  1. Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart Instant Pot. Add the water.
  2. Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Be sure the sealing valve is set to “sealing”.
  3. Once the cooking time is up, let the pressure come down naturally for 10 minutes and then release any remaining pressure.
  4. Remove the lid and use a fork to fluff the quinoa.
  5. Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
  6. Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
  7. Serve chilled or at room temperature.


  1. This salad will keep in the refrigerator in a tightly-sealed container for up to 4 days.
  2. You can use red or white quinoa for this recipe.
  • Category: Salad
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: instant pot salad, quinoa in pressure cooker