Step 1

In medium size pan or skillet, heat oil/water over medium high heat, add onion, optional bell pepper and cook for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden.

Step 2

Add veg broth, tomato paste, oregano, salt + pepper, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 15 – 17 minutes.

Step 3

When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasoning.

Step 4

Set Instant Pot to saute for 7 minutes, add oil/water, onion and optional bell pepper, saute for 3 minutes, add quinoa and garlic, cook, stirring frequently for remaining 4 minutes.

Step 5

Add the tomato paste, just shy of 2 cups of vegetable broth, tomatoes, oregano, salt & pepper. Attach lid and turn to lock. Turn the valve to SEALING. Manually set to HIGH pressure and cook for 1 minute.

Step 6

Turn valve to VENTING for quick release (or let natural release for 5 minutes), remove lid, turn off heat, fluff with fork and let rest for 10 minutes. Season to taste.