Press the saute button on the instant pot and heat oil.
1 tablespoon Cooking oil
Add cumin seeds, cloves, and green cardamom and let them crackle.
1 teaspoon cumin seeds, 3 cloves, 2 green cardamoms
Add chopped or sliced onion and saute for a few minutes until they turn translucent.
1 small onion
Add grated ginger, minced garlic, and green chilies, and continue to cook in the saute mode.
1 teaspoon garlic clove minced, 2 teaspoon chopped ginger, 1 green chili chopped
Add frozen or fresh mixed vegetables, salt, and all the spice powders.
1 cup mixed vegetables, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon Garam Masala, salt to tatse
Mix well and saute for a minute.
Add rinsed quinoa and 1 ¾ cups of water. Give a nice stir.
1 ½ cup white quinoa, 1¾ cup water
Add chopped mint leaves on top and close the instant pot with the lid to the sealing position.
5-6 mint leaves
Set the instant pot to manual or pressure cook mode at high pressure for just three minutes.
After the instant pot beeps, press cancels and let the pressure release naturally.
Open the instant pot, and fluff the quinoa with a fork.
Serve quinoa pulao hot with vegan raita or any curry of your choice. Enjoy!