1
Melt butter in a large pot over medium heat.
2
Add cumin seeds and saute for 1 minute until fragrant.
3
Add the onions, stirring occasionally until they are soft, ~5 mins.
4
Add ginger & garlic, sauté for ~1 min.
5
Add coriander, salt, chili powder, turmeric, garam masala, & quinoa. Add the water and stir well w/ wooden spoon.
6
Place lid on Instant Pot and seal. Set Instant Pot to 3 minutes on manual high pressure with a 10 minute natural release.
7
After natural release, remove lid and let stand for 5 mins, then stir in spinach.