1
Set Instant Pot on high sauté and heat butter. Add cumin seeds to hot butter. Cook until they sizzle.
2
Add quinoa and jalapenos until the quinoa is toasted.
3
Add the potato, water, and salt. Stir to combine,
4
Cancel the sautéing. Secure and seal the lid. Select the Manual setting and set the cooking time for 2 minutes at high pressure.
5
Lightly roast the peanuts in a small pan for several minutes. Let cool and grind coarsely.
6
Let the Instant Pot pressure release naturally for 10 minutes.
7
Open the pot and stir in the lemon juice and peanuts.
8
Allow to cool. Then refrigerate until mealtime.
9
Before serving, add cilantro and a dollop of yogurt.