by Olena

Instant Pot Ground Turkey Quinoa Bowls

by Olena

4.8 from 10 reviews

Instant Pot Ground Turkey Quinoa Bowls is healthy 30 minute pressure cooker one pot meal. Quinoa, meat and veggies all cook in same pot with delicious Asian flavored sauce.

Busy? Add one pot meals like Instant Pot chicken and rice and Instant Pot chicken and potatoes to your healthy regular dinner rotation. Entire family will love them!

instant pot ground turkey and quinoa bowls

30 Minute One Pot Meal

Your family will love everything about these Instant Pot ground turkey and quinoa bowls. Mine sure did!

It is like a healthy version of Chinese takeout. Whole food quinoa, lean ground turkey, veggies and homemade kind of teriyaki sauce.

And it’s so easy to make. Definitely a weeknight dinner after work. That’s why I love my Instant Pot so much!

If you are new to pressure cooking, check out my Instant Pot guide. Thinking of buying one? See which one you should buy.

Ingredients

You will need ground turkey, chicken or beef. Of course poultry is more lean. I used ground beef once and quinoa bowls were very good. Of course.

Then you need dry, uncooked and not rinsed quinoa. You can rinse it but I see no point. It is so hard to remove small quinoa seeds from a mesh strainer.

Then simple seasonings like taco, soy sauce and maple syrup or honey.

And lastly, veggies – onion, garlic, bell pepper, frozen green peas and corn. Can also use carrots, spinach, asparagus, mushrooms and zucchini.

Can I Use Frozen Turkey?

Forgot to defrost ground turkey? No problem.

I am working on a separate recipe how to cook frozen ground turkey in Instant Pot but will share with you for now here.

  1. Place trivet and 1 cup water in the pressure cooker.
  2. Cook on High Pressure for 20 minutes.
  3. Do Quick Release.
  4. Proceed with Instant Pot ground turkey quinoa bowls recipe.

How to Make Instant Pot Ground Turkey Quinoa Bowls

  1. Cook ground turkey until small pieces form.
  2. Deglaze the pot with water and spices.
  3. Add uncooked quinoa and stir.
  4. Add some veggies and cook on low pressure for 12 minutes.
  5. Quick Release.
  6. Add frozen peas and corn and let sit for 5 minutes.

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Could I Get Burn Message?

If you got dreaded Burn message with this pressure cooker recipe, it is only because for 2 reasons:

  1. You added dry spices to ground turkey meat and sauteed them together until they started sticking to the bottom of the pot.
  2. You did not deglaze the pot well.

Truth is #1 happened to me while I was busy photographing the recipe. Therefore, it is important to add spices together with water.

Otherwise, you should not get Burn message. Don’t worry.

instant pot ground turkey and quinoa bowls

What to Do if I Got Burn Message?

Let’s say you got Burn. Do not panic. This Instant Pot ground turkey recipe is super easy to fix without doing much. Because quinoa is such a quick cooking seed, we cook it on low pressure to allow it to soak up the liquid.

If you got Burn:

  1. Check if pressure pin is up – means Instant Pot has come to pressure.
  2. If pressure pin is down, press hard on the handle on the lid to make it pop up
  3. Or wait a few more minutes even if Burn is flashing for pressure to build up more and then press on the lid.
  4. Once pressure pin is up, press Cancel and let pot sit undisturbed for 12 minutes.
  5. After do Quick Release.

Quinoa and pre-browned turkey will finish cooking this way. Trust me.:)

instant pot ground turkey and quinoa bowls

Serving

As much as I love quinoa, it is my least favorite food to photograph. It is one of those cases when you shouldn’t judge book by its cover.

This recipe is a one pot meal. So you really do not need anything to go with it. I added chopped tomatoes for a pop of colour. You could sprinkle some sesame seeds on top to make bowls more Asian.

Enjoy!

More Instant Pot One Pot Meals

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Print

Instant Pot Ground Turkey Quinoa Bowls

4.8 from 10 reviews

Instant Pot Ground Turkey Quinoa Bowls is healthy 30 minute pressure cooker one pot meal. Quinoa, meat and veggies all cook in same pot with delicious Asian flavored sauce.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Asian
Scale

Ingredients

  • 1 lb ground turkey (chicken or beef)
  • 1 tbsp oil
  • 1 tsp taco seasoning, low sodium
  • 1 tsp oregano, dried
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1 1/2 cups water
  • 1 1/2 cups quinoa, uncooked
  • 1 large onion, chopped
  • 3 garlic cloves, grated (1 tbsp garlic powder)
  • 1 bell pepper, finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup or honey
  • 2 cups green peas, frozen
  • 2 cups corn, frozen
  • 1/4 cup green onion, finely chopped

Instructions

  1. On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat and add ground turkey. Cook until no longer pink or for about 5 minutes, constantly breaking into small pieces and stirring.
  2. Add taco seasoning, oregano, salt, pepper and water. Stir to deglaze the bottom of the pot to avoid Burn.
  3. Press Cancel, add quinoa and stir.
  4. Add onion, garlic, bell pepper, soy sauce and maple syrup. Do not stir. Close the lid and move pressure valve to Sealing, and press Pressure Cook on Low for 12 minutes.
  5. Release pressure using Quick Release method – turn pressure valve to Venting.
  6. Add peas and corn, stir, close the lid and let quinoa and turkey dinner sit for 5 minutes. You can also thaw veggies before adding if you like very-very hot meal. Some readers have reported that. 🙂
  7. Add green onion, stir and serve warm.

Store: Refrigerate leftovers for up to 3 days or freeze for up to 3 months in an airtight container.

Notes

If you got dreaded Burn message, it is only because for 2 reasons:

  1. You added dry spices to ground turkey meat and sauteed them together until they started sticking to the bottom of the pot.
  2. You did not deglaze the pot well.

How to fix Burn:

  1. Check if pressure pin is up – means Instant Pot has come to pressure.
  2. If pressure pin is down, press hard on the handle on the lid to make it pop up
  3. Or wait a few more minutes even if Burn is flashing for pressure to build up more and then press on the lid.
  4. Once pressure pin is up, press Cancel and let pot sit undisturbed for 12 minutes.
  5. After do Quick Release.

Quinoa and pre-browned turkey will finish cooking this way. Trust me.:)

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

37 comments on “Instant Pot Ground Turkey Quinoa Bowls

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  1. Holy smokes, that was great! So delicious. The taste of comfort food but healthy. I added jalapenos and topped each portion with shredded cheddar cheese. I left out the peas and used canned corn.
    I will definitely be cooking this again

  2. Thanks so much for this recipe. its been my go-to lunch for the last couple months. I make a pot on the weekend, divvy it up and I got a healthy, filling and tasty lunch for the week. When I heat it up at the office, everyone says it smells so good.

    I like getting more veggies in, so I reduce the corn and peas and load up on mushrooms, broccoli, carrots in addition to the peppers and onions. The broccoli breaks down in the IP, so you don’t really notice it. The only fail was trying celery, as it stinks under pressure. It didn’t affect the taste though. I also like sprinkling a bit of shredded Parmesan on it to serve. It balances with the maple syrup sweetness…and as a fellow Canadian, I like that it’s a natural sweetener rather than dumping sugar in!

  3. this was our first try of quinoa and we all really enjoyed it. we may try with chicken or beef next time. we also added sour cream and hot sauce at the table for individual portions

  4. Would love to make this but my family is picky and I’m the only one who likes quinoa. Can I make it with rice and if so how would I do that?

    1. I followed the instructions using low pressure and the quinoa hadn’t cooked. Not sure why, maybe next time I try this I will keep the pressure cooking on high. The recipe interests me!

      1. Hm… Was it just a few quinoa seeds that didn’t cook? Most of it should be cooked. If so, try 15 mins on Low. High pressure will make quinoa very mushy but you can try if you don’t mind.

        1. Hi Again, I used the tricolour quinoa, it was the generic brand from my grocery store. (The package said it should simmer for 15-20 minutes, if that means anything.) After adding the corn on top It seemed to me that the white quinoa grains remained crunchy and unopened. So then I programmed the instant pot to pressure cook it some more. And then I got the burn message, the bottom of the pot was burnt. I salvaged what I could, the quinoa was cooked this time! I served myself a bit, it’s a bit salty, but doesn’t taste burnt. I like it with white balsamic vinegar to balance out the flavour. What an Instant Pot adventure to remember!!

          1. OK, I think the issue is tri-colour mixed quinoa. Once you mix white quinoa with other longer cooking and more hearty quinoa seeds, it needs longer cooking. Like beans on their own cook faster than in chili from dried, for example. try just white quinoa.
            You got burn because once you opened the lid, steam escaped and there was not enough moisture in the pot. With IP cooking, you can’t re-close the lid and cook longer doesn’t work well. Next time you will have a better experience. 🙂

  5. We had this great meal last night. My only problem was that it was lukewarm when it came to serving it after adding 4 cups of frozen vegetables. Do you find that as well? Any suggestions? I followed your instructions exactly.
    I have tried many of your recipes Olena and we have enjoyed every one. Thanks so much for all you do to provide us with really delicious instant pot meals.
    A blessed New Years to you and your family.

  6. We really enjoyed this meal, but found that adding 4 cups of frozen vegetables at the end left the meal barely warm when I served it. I did exactly as you said and let it sit for 5 minutes with the lid on. Do you find this to happen? Any suggestions?
    I am so impressed with every meal of yours that I’ve tried. Thanks so much Olena. And a blessed new year to you and your family.

    1. Hi Jane. You can run frozen veggies in a colander under warm water and let drain and then add. Or let sit longer than 5 minutes. Or press Saute and cook for a few minutes until desired T. Glad you enjoyed the recipe. 🙂 Happy New Year to you too!

  7. I made this tonight with a few ‘tweaks’. I didn’t have oregano so I used a little basil. I didn’t add any corn, but I added a whole, chopped jalepeno. I also had sriracha, green salsa and avocado available for garnish. I used the sriracha and avocado. My husband used salsa and avocado. We both loved it. So delicious, healthy and easy. We had no issues with burning. I’ll be making this again 🙂

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