Place the quinoa in a fine mesh strainer and give it a good rinse. In an Instant Pot, combine the quinoa and water.
Lock the lid and set the steam valve to its sealing position. Select the manual button and cook on high for 15 minutes, and then let the pressure naturally release for 5 minutes.
Turn the valve to the venting position and carefully release the rest of the pressure. I like to put a dish cloth over my hand while releasing the pressure to be safe. Steam burns are the worst!
Fluff with a fork and serve.
Store in the fridge in an air-tight container to eat all week long!