Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp butter
• 1 large leek
• 170 g quinoa
• 2 tsp vegetable bouillon powder
• 250 ml water
• 180 g frozen peas
• 2 tbsp each chopped mint and flat-leaf parsley
• 1 x 225g pack halloumi cheese

Instructions

1. Put the butter or spread into the Instant Pot and heat on SAUTÉ.
2. Add the leek and sauté until the edges start to brown a little.
3. Add the quinoa, vegetable bouillon powder, and water, and give everything a good stir.
4. Set to PRESSURE for 2 minutes.
5. NPR at the end of cooking, then stir in the peas and herbs until the peas have defrosted.
6. Scatter the extra flat-leaf parsley and mint over the top and add the pan-fried halloumi slices to serve.

Notes

Modern Vegetarian Instant Pot® Cookbook by Jenny Tschiesche, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small