½cupsun-dried tomatoeshydrated in a cup of boiling water, diced
Salt, pepper,and spicesto taste
2tbspcheesegrated or shredded
Place the stainless steel inner pot inside the Instant Pot®. Press Saute, pressure level High, and set time to 5 Minutes. Add the olive oil, green onions, mushrooms, tomato, and garlic, stirring occasionally. Once this is done, press Cancel.
Add the white wine, the quinoa, the dehydrated tomatoes and press the functionality Saute for 5 more Minutes. Once the time is up, press Cancel.
Add the vegetable broth and spinach and season. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Minute.
When done cooking, press Cancel and wait 10 minutes for steam to release naturally. Once this time is up, turn the steam release handle to Venting. Once all the steam has been released, open the lid.
Add the cheese, stir, and serve hot. Garnish with fresh spinach and grated or shredded cheese.