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!
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.
- Place trivet and 1 cup water in the pressure cooker.
- Cook on High Pressure for 20 minutes.
- Do Quick Release.
- Proceed with Instant Pot ground turkey quinoa bowls recipe.
How to Make Instant Pot Ground Turkey Quinoa Bowls
- Cook ground turkey until small pieces form.
- Deglaze the pot with water and spices.
- Add uncooked quinoa and stir.
- Add some veggies and cook on low pressure for 12 minutes.
- Quick Release.
- Add frozen peas and corn and let sit for 5 minutes.
Could I Get Burn Message?
If you got dreaded Burn message with this pressure cooker recipe, it is only because for 2 reasons:
- You added dry spices to ground turkey meat and sauteed them together until they started sticking to the bottom of the pot.
- 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.
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:
- Check if pressure pin is up – means Instant Pot has come to pressure.
- If pressure pin is down, press hard on the handle on the lid to make it pop up
- Or wait a few more minutes even if Burn is flashing for pressure to build up more and then press on the lid.
- Once pressure pin is up, press Cancel and let pot sit undisturbed for 12 minutes.
- After do Quick Release.
Quinoa and pre-browned turkey will finish cooking this way. Trust me.:)
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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Instant Pot Ground Turkey Quinoa Bowls
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
- 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.
- Add taco seasoning, oregano, salt, pepper and water. Stir to deglaze the bottom of the pot to avoid Burn.
- Press Cancel, add quinoa and stir.
- 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.
- Release pressure using Quick Release method - turn pressure valve to Venting.
- 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. 🙂
- 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
- You added dry spices to ground turkey meat and sauteed them together until they started sticking to the bottom of the pot.
- You did not deglaze the pot well.
- Check if pressure pin is up - means Instant Pot has come to pressure.
- If pressure pin is down, press hard on the handle on the lid to make it pop up
- Or wait a few more minutes even if Burn is flashing for pressure to build up more and then press on the lid.
- Once pressure pin is up, press Cancel and let pot sit undisturbed for 12 minutes.
- After do Quick Release.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
I’m going to make this because it sounds delicious and I’m always looking for quick tasty meals for dinner. I’m new & have the Evo plus 8 qt and have made a few meals in the last 2-3 weeks. I did have the dreaded C8 when I cooked my first meal, spaghetti with meat and sauce in IP. I had found this method for C8 message while researching which pot to purchase. It has happened a few times, while scraping off meat and/or onions from bottom, with some water in pot, C8 came up. I turned off pot, turned inner pot 180 degrees, turned it back on and started meal from where I left off. No problem it started right up and everything was perfect. Bottom of pot had nothing on it from the sauting, I was able to scrape it off with wooden spoon. I love this way of cooking. Looking forward to trying your recipes.
Hi Kathy! I hope you enjoy my recipes! Don’t hesitate to let me know what you think of the turkey quinoa bowls!
My Instant pot Lux only cooks at high pressure, could you tell me how many minutes to cook the quinoa on HP?
Thanks so much !
Yes, it does. Make sure ground turkey is fully cooked and cook on High for 1 min with natural release after.
I really enjoy this dish, but it consistently comes out a bit watery. My guess is to reduce the amount of water added, but do you have guess what is going on and how much to reduce the added water by?
Hmm. Bell pepper releases a lot of liquid in IP. I would reduce water by 1/4 cup and see how it goes. Or skip bell pepper or add it at the end fresh for crunch. Hope this helps!
A big hit, even with my son who isn’t a big fan of quinoa. Perfect meal to make on a very hot, humid day– an instant pot benefit. Subbed tri-color quinoa because it’s what I had, used 2 tsp of southwest seasoning and only 1 tbl of maple syrup. We like things a bit spicy.
Hi Bethany! Thanks for sharing your positive feedback!
Rather than doing frozen veggies I added fresh yellow squash, zucchini & broccoli. Make sure you add fresh veggies in with the 12 minutes of low pressure cooking. I also added a little extra water and felt like everything was moist and the quinoa was properly cooked. I recommend adding a little extra taco seasoning too. Thank you for such a delicious recipe! It is so filling and satisfying!
Wonderful!
Just made this using unsalted broth that I had left over. I used half of the recommended sodium based ingredients, due to high sodium concerns. Still absolutely delicious, thank you so much Olena!
You’re welcome Valerie!
A no guilt pot of comfort. Meal prep went quickly as my husband sautéed the turkey, I chopped the onion and pepper. My daughter went to the freezers to gather the frozen items. We substituted with broccoli for the peas and I cut the broccoli into small pieces. I only used a 1/4 tsp salt. And my husband went to the garden and sliced one garden onion which yielded far more than a cup. It was all great. I portioned The left overs Into lunch servings. I felt that it was nourishing and a nice family meal.
That’s so nice to hear Cindy!
I really enjoyed this recipe, lots of tasty veggies. I chose to defrost the veggies. I am a real meat eater, so next time I’m going to try to pounds of ground turkey instead of one.
We love it. All the family, even our baby and toddler eat it without problem 🙂
That’s the best when the whole family loves the food you cook! Win!
If I happen to have 2 lb of turkey can you adjust the recipe or cook time?
Yes. No changes needed for cook time. I would just add extra 1 tsp oregano and taco seasoning each to it.
Thank you!
I forgot to rate it.
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
Thank you for the positive feedback Laura-Jill!
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!
Hi Pete! What a great way to prepare lunch for the entire work week! Glad you are enjoying the recipe!
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
I’m so happy to read this! Thanks for your positive feedback, John! Oh, sour cream and hot sauce are great ideas!
Taco seasoning lost its flavor – disappeared.
Well, please feel to add more or it’s time to buy new taco seasoning. 🙂
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?
Yes, you can. Same ratio just cook on High pressure for 22 mins with Natural release.
It says its 6 servings – how much is a serving? 1 cup? 1.5 cups? Thanks for including the nutrition facts 🙂
Probably around 1.5 cups.
We loved it! Thank you ?
I’m so glad you enjoyed it, Us! 🙂 Thank you for the wonderful review!
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!
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.
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!!
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. 🙂
Thanks for the encouragement!
Throw in a little cayenne and diced jalapenos and this dish is $$$.
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.
Replied below. 🙂 xxx
I used canned peas and corn and it came out hot!
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.
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!
Would this recipe need to be altered to use a 3 Quart InstantPot?
Yes. Cut ingredients in half and same cooking time.
Instead of frozen peas and carrots, I’d like to use fresh cut zucchini and squash. How would I make this change?
Just add them at the end, stir, close the lid and let sit for 5 mins. Great idea!
Wondering what to do if I have an instant pot with only the high pressure setting . Thanks
Cook on High for 1 min with natural release after.
Olena, what if i dont like soy sauce? What do you suggest?
Tks,
Just skip it and add a pinch more salt. Soy sauce adds saltiness wit umami flavour a bit. But totally delish without it too.
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 🙂
Perfecto! It is so customizable. Happy you did it and liked it!
These ground turkey quinoa bowls were amazing!!!
Thanks always for great recipes. Is there any way to cook all at once (vs. cook meat first)?
Welcome and no. Meat will burn. Tried that.:)