Rinse the quinoa using a fine-mesh strainer under running water till the water runs clear. Set it aside to drain.
Set the Instant Pot to 'Saute' mode and adjust the setting to 'More'. When the display reads 'Hot', add ghee.
Once the ghee heats up, add the drained quinoa and salt. Sauté for a minute or so.
Add water to the inner pot. Mix well.
Deglaze – use a spatula to dislodge any bits stuck to the bottom of the pot.
Close the lid and set the steam valve to sealing.
Pressure cook for 1 minute under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Wait for a minute or two and then fluff the quinoa gently with a fork and it is ready to serve.
Notes
Reheating leftover quinoa - Add a tablespoon of water for every cup of leftover quinoa. Mix well and microwave it for about 1 minute. Tips for perfect quinoa
Rinse the quinoa in a few changes of cold water to get rid of saponin - a bitter-tasting compound that coats the seeds.
Let the quinoa rest - Once cooked, let the quinoa rest - this allows the steam to redistribute and evenly cook the quinoa. That is why it is important to wait for 10 minutes before releasing pressure.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the quinoa from drying out and sticking to the bottom.