Instant Pot Pizza Quinoa Casserole
This Instant Pot Pizza Quinoa Casserole is a gluten-free pizza bowl that all comes together in one pot and in less than 30 minutes!
Servings: 6 servings
- 2 cups chicken broth
- 2 cups sliced mushrooms
- 1 cup dried quinoa
- 2 cups Pizza Sauce
- 1 package turkey pepperoni
- 1 green bell pepper, diced
- 1 small red onion, sliced
- 1 cup shredded mozzarella cheese
- Basil and red chili flakes to top (optional)
Add chicken broth, mushrooms and quinoa to Instant Pot, making sure to add quinoa last. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid and add pizza sauce, green pepper and red onion, then stir. Replace lid, then let sit 5 minutes to soften veggies. Remove lid and add in pepperoni, then stir.
Divide mixture among 6 bowls (or however many bowls you need at time of serving), then top with cheese, and microwave for 2 minutes to melt cheese. Serve and enjoy!
Note: Melted cheese is not ideal to store as leftovers, so store any remaining pizza quinoa mixture without cheese in the fridge. When ready to serve leftovers, add to a bowl and microwave 2 minutes, stir, then top with cheese and microwave another 1 minute before serving.
Calories: 397kcal | Carbohydrates: 28g | Protein: 30g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 1286mg | Potassium: 214mg | Fiber: 4g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 2.9mg