Instant Pot Saffron Quinoa

with Cashews & Raisins

Here’s any easy side dish for the holidays- Saffron Quinoa with Cashews, Raisins & Dried Cranberries. Made in the Instant Pot, this aromatic dish is vegan and gluten-free.

White Bag


–Quinoa –Saffron strands –Water –Oil –Whole cashews raw, unsalted –Golden raisins –Dried cranberries –Cinnamon stick –Bay leaf –Whole green cardamom pods –Whole cloves –Yellow onion –Salt


 Heat up 1/4 cup (2 oz) water in a pan, there's no need to boil it but just warm it up.

Press the sauté button on the Instant Pot. Once it displays hot, add 1 tablespoon oil and then add cashews, raisins and cranberries to the pot.

Cook until cashews start turning light golden brown and raisins and cranberries plump up, stir often. This takes around 1-2 minutes.

To the pot, now add remaining 1/2 tablespoon oil and then add the whole spices- cinnamon stick, bay leaf, green cardamom pods and cloves. Sauté few seconds until the spices are fragrant.

Then add the chopped onion and cook 2 minutes until onions softened.

Swipe Up!

For detailed instructions with pictures and helpful tips!