Instant Pot Quinoa Pilaf

Place quinoa in a fine-mesh strainer and rinse under cold water for 30-60 seconds, rubbing the grains gently with your hands. Allow it to drain well and set it aside. 2. Prepare the vegetables: Dice the green chili and onion, mince the garlic, grate the ginger, and chop the cilantro. 3. Turn on the Instant Pot and select Sauté mode. Add ghee or oil, then add the whole spices (bay leaf, cumin seeds, cardamom, cloves, cinnamon, and peppercorns). Sauté for 1 minute until fragrant. 4. Once the cumin seeds begin to sputter, add the green chili, onion, ginger, and garlic. Sauté for 3-4 minutes, stirring often, until the onions turn lightly golden. 5. Add turmeric, red chili powder or paprika, garam masala, and salt. Stir well to combine. 6. Add the mixed vegetables, rinsed quinoa, and water and stir well to combine. 7. Cancel Sauté mode, then set the Instant Pot setting to Pressure Cook (High Pressure) for 2 minutes. Once the cycle is completed, allow the pressure to be released naturally. 8. Open the lid, add lemon juice, and gently fluff the quinoa with a fork. Garnish with chopped cilantro leaves. 9. Serve warm on its own or with a side of yogurt.