Method #1: 1-Minute High Pressure (my go-to method!)
Combine the quinoa and water in the Instant Pot and secure the lid, making sure that the lever on top of the lid is turned to the Sealing position. Use the Pressure Cook or Manual button to cook at high pressure for 1 minute. It will take 8-10 minutes for the pot to come to pressure before the cook cycle begins.
When the cooking is done, let the pressure naturally release for 12 minutes. (In other words, don't touch anything until the screen reads LO:12) This lets the quinoa steam inside, without burning to the bottom of the pot.
When the time has passed, turn the steam release valve to Venting to release any remaining steam pressure. By this time, there shouldn't be much, if any, steam left inside the pot. It's safe to open the lid when the floating valve has dropped. Use a fork to fluff the quinoa and serve warm.
Method #2: Rice Setting
Combine the quinoa and water (add an extra 1/4 cup water in this case) in the Instant Pot and secure the lid, turning the steam release valve to Sealing. Press the Rice button, or manually set the pressure cooker to cook for 12 minutes on low-pressure. It will take roughly 10 minutes for the pot to come to pressure before the cook cycle begins.
When the cooking is complete, quickly release the pressure by turning the steam release valve to Venting. (Make sure your hand isn't directly over the vent so you don't get burned by the steam!) Remove the lid when the floating valve drops, and fluff the quinoa with a fork. Serve warm.
You can double or triple this recipe without changing the cooking time. The only thing that will change is that the pot will take longer to pressurize, so the overall time will be slightly longer because of that.