Folks, let me tell you about the perfect breakfast dish that will keep you fueled and ready for the day ahead. Introducing my Instant Pot Breakfast Quinoa recipe— a hearty and filling bowl of goodness that will have you begging for seconds.
Now, I don’t know about y’all, but nothing gets me more excited than a good breakfast meal. And when I say good, I’m not talking about your mundane cereal or toast with jam kind of deal. No sirree, I’m talking about something hearty, satisfying, and packed with flavor like this here Breakfast Quinoa.
Let’s get one thing straight: quinoa is not just for lunch and dinner salads. In this recipe, we take it up a notch and transform it into a delicious breakfast porridge. And trust me, with the help of an Instant Pot pressure cooker, this dish is quick and effortless to make.
So buckle up friends, because once you taste this quinoa breakfast bowl with honey-drizzled raspberries and blackberries, it will soon become a staple in your breakfast rotation.
Why You’ll Love This Recipe
Listen up, breakfast lovers! I am about to share a recipe that is going to change your mornings for the better. Say “hello” to your new go-to breakfast: Instant Pot Breakfast Quinoa.
What’s not to love about this recipe? It’s quick, easy and healthy – the perfect trifecta for busy people like yourself. Plus, it’s so delicious, you’ll be excited to wake up just to make it.
Firstly, cooking with an Instant Pot pressure cooker makes this quinoa breakfast much more efficient than traditional methods. Using the Instant Pot reduces cooking time immensely and frees up your morning schedule so you can do what you want. Plus, with the push of a button, you’ll have perfectly cooked quinoa every time.
Secondly, the recipe uses ingredients that are not only tasty but also packing a nutritional punch. You’ll enjoy the benefits of quinoa’s high protein content while at the same time adding fiber-rich berries and almond milk to really set off your day on a healthy note.
Lastly, this recipe is incredibly versatile. You can mix and match toppings depending on what’s in season or in your fridge. Love chocolate? Add it as a topping. Want something more fruity? Use different types of berries or swap them out for pumpkin seeds or nuts for added crunch.
So believe me when I say that once you’ve tried this Instant Pot Breakfast Quinoa recipe, it will become your go-to when you’re short on time in the mornings or want something nutritious and filling. Your mornings will never be boring again!
Before you start off with this recipe, ensure that you have all the ingredients in hand. Quinoa, the star of the dish is a highly nutritious food item that is gluten-free and is rich in proteins, fibers, magnesium, vitamin B and several other beneficial nutrients. You can find quinoa easily in your nearby grocery store or order it online. Rinse the uncooked quinoa under cold water until the water runs clear before you start cooking.
- 1 cup uncooked quinoa
- 2 cups cold water
- Pinch of kosher salt
- 1/4 tsp ground cinnamon
- 2 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- 2 cups almond milk (or any other plant-based milk)
- Fresh raspberries and blackberries for serving
Note: You can adjust the amount of honey or maple syrup as per your preference.
The Recipe How-To
Step 1: Rinse and Toast Quinoa
Rinse 1 cup of quinoa in a fine mesh strainer until the water runs clear. This will remove any bitterness from the quinoa. In the Instant Pot, select the sauté function and once it’s hot, add 2 tablespoons of quinoa. Toast the quinoa, stirring constantly, for about 2 minutes or until fragrant.
Step 2: Add Liquid and Pressure Cook
Turn off the sauté function and add 1 ¼ cups of water or almond milk to the pot. Add a pinch of kosher salt, 1 teaspoon of ground cinnamon, and 2 tablespoons of honey or maple syrup. Stir to combine.
Place the lid on the Instant Pot and make sure it’s locked in place. Turn the pressure release valve to the sealing position. Select manual or pressure cook (depending on your model) and cook on high pressure for 2 minutes.
The pot will take about 5 minutes to come to pressure before starting the cooking countdown.
Step 3: Quick Release Pressure and Finish Cooking
Once done, quick release the pressure manually by turning the pressure release valve to the venting position. Open the lid carefully and stir in ½ teaspoon of vanilla extract.
If you prefer a creamier texture, you can switch to the sauté function again and simmer for an additional 1-2 minutes, stirring constantly until desired thickness is reached.
Step 4: Serve!
Portion out into bowls and top with fresh fruit like raspberries, blackberries or blueberries. You can also add chocolate chips or chopped nuts for extra crunch.
Enjoy hot as is or with a drizzle of honey or maple syrup.
This recipe makes about 2 cups of cooked quinoa which can be stored in an airtight container in the fridge for up to 5 days.
Substitutions and Variations
This Instant Pot breakfast quinoa recipe is incredibly versatile and lends itself well to a variety of substitutions and variations based on your preference. Here are a few ideas to get you started:
– Fruit: While I used raspberries and blackberries in this recipe, feel free to use any fruit you have on hand! Blueberries, diced apples or pears, and sliced bananas would all be delicious.
– Sweetener: Instead of using honey or maple syrup, try using agave nectar, coconut sugar or brown sugar instead for a different flavor profile.
– Milk: Feel free to use any type of milk you like in place of almond milk. Coconut milk, oat milk or cow’s milk are all great options to make this dish creamier.
– Spices: Add a pinch of ground ginger or nutmeg to the recipe for an extra touch of warmth and spice. Alternatively, swap out the ground cinnamon for pumpkin pie spice to create a pumpkin-flavored quinoa bowl.
– Toppings: Try adding a handful of chopped nuts, such as almonds or walnuts on top of the breakfast bowl for extra crunch. If you have some shredded coconut or granola at hand, sprinkle it on in!
Overall, substituting ingredients can be a fun experiment in discovering new flavor combinations that you enjoy more. Don’t be afraid to add your own twist and make it your own!
Serving and Pairing
When it comes to serving and pairing with this Instant Pot Breakfast Quinoa Recipe, the possibilities are endless. You can enjoy it as is, in a bowl, or make it fancy with some toppings. I personally love to top my breakfast quinoa with fresh raspberries, blackberries or blueberries for a pop of sweetness, and a bit of honey for added sweetness. If you want a richer flavor profile, sprinkle some ground cinnamon on top for that extra warmth and depth.
One great thing about this breakfast quinoa is that it pairs well with almost any ingredient you can think of. For example, if you’re feeling adventurous, you can try adding chocolate chips or pumpkin puree to the porridge for unique and delicious flavors. Almond milk or any other non-diary milk works just as fine if you’re looking for a healthier option.
This dish is versatile, healthy and perfect for a filling breakfast meal that keeps you going through the day. Whether your morning routine involves working out at the gym or simply rushing off to work or school, this instant pot quinoa breakfast is both easy to prepare and tasty so you don’t have to compromise on either taste or nutrition.
The best way to serve this dish is straight from the instant pot itself – hot and fresh all at once. It’s perfect for an on-the-fly breakfast or meal prepping for busy mornings ahead. This recipe also travels well, making it convenient to take along to work or school for an early morning meal.
In conclusion, this Instant Pot Breakfast Quinoa Recipe is one of those simple yet satisfying dishes that will become a staple in your diet in no time. From the multitude of toppings and variations available to its nutritional values and versatility, this recipe is quite a treasure trove of options for those who wish to explore the world of quinoa-based food. So give it a try – your taste buds will thank you!
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of cooking Breakfast Quinoa in your Instant Pot, let’s talk about how to make-ahead, store and reheat this delicious meal. Mornings can be rushed and stressful, so it’s always wise to prepare your breakfast in advance.
To make-ahead, simply cook a large batch of quinoa and divide it into individual serving sizes. This can be stored in an airtight container in the refrigerator for up to five days. You can reheat the quinoa in the microwave, stove-top or in the instant pot itself. Add some extra almond milk when reheating to make it creamy again.
If you’ve ever stored cooked quinoa before, you’ll know that it can dry out quickly. But fear not, there are ways to keep your Breakfast Quinoa moist and delicious even after storage. First and foremost, store the cooked quinoa separately from any toppings or fruits that you plan on using. These can be added just before consumption.
Another tip is to sprinkle a little bit of water over the quinoa before reheating. This will help to add moisture back into the grains and keep them from drying out. You may also want to add some extra cinnamon or vanilla to enhance the flavors.
Quinoa also freezes well! So if you have extra cooked quinoa that won’t be used for several days, transfer it into freezer-friendly containers and freeze for up to three months. When ready to use, simply thaw it overnight in the fridge and reheat as desired.
In conclusion, Breakfast Quinoa is an excellent meal prep option that is not only healthy but also delicious! By following these simple tips, you’ll have a perfect nutritious breakfast ready for you on any busy morning!
Tips for Perfect Results
Now that you know how to cook the perfect breakfast quinoa in your Instant Pot, let me share with you some tips to ensure you get perfect results every time.
First and foremost, it’s important to rinse the quinoa thoroughly before cooking. Use a fine mesh strainer and rinse the quinoa under cold water until the water runs clear. This removes any bitter coating and ensures fluffy quinoa.
Don’t be afraid to experiment with different flavors and toppings for your breakfast bowl! Add fresh fruit like raspberries or blackberries, drizzle honey or maple syrup for sweetness, sprinkle some ground cinnamon or pinch of kosher salt for extra flavor.
To prevent the quinoa from sticking on the bottom of the instant pot while cooking, it’s essential to add enough liquid. The ideal ratio is two cups of liquid for every one cup of uncooked quinoa.
For a creamier texture, stir in almond milk or any other non-dairy milk of your choice after cooking. You can also add vanilla extract or sprinkle more ground cinnamon for extra warmth.
If you’re short on time in the morning, make a big batch of breakfast quinoa ahead of time and store it in the fridge or freezer. To reheat, just add some milk and microwave it for a minute or two until heated through.
Lastly, don’t limit yourself to just breakfast! Quinoa is versatile enough to be eaten as a snack, lunch or dinner as well. Add roasted veggies, grilled chicken or chickpeas to make a filling and healthy meal.
Following these tips will ensure delicious and consistent results every time you cook quinoa in your Instant Pot. Happy cooking!
Now that you have all the details on this delicious instant pot breakfast quinoa recipe, it’s perfectly understandable that you might have some questions about the process. To make things as clear as possible, I’ve compiled a list of frequently asked questions and answers that will help ensure your success in making this dish. So, without further ado, let’s dive in!
Is it good to eat quinoa for breakfast?
Looking for a filling and nutritious breakfast option that will keep you satiated through the morning? Consider incorporating quinoa into your daily routine! With its high protein and fiber content, as well as being a complex carbohydrate that slowly releases energy, quinoa is an excellent option to help keep hunger at bay.
How to cook quiona in pressure cooker?
Before cooking quinoa in a pressure cooker, it is important to rinse it thoroughly under cold running water in a fine-mesh strainer to eliminate any bitterness. Once clean, transfer the quinoa to the pressure cooker and add the appropriate amount of cooking liquid, along with a pinch of salt if desired. After securing the lid, choose the Manual/Pressure Cook setting on high pressure and let it cook for precisely 1 minute.
Do you have to soak quinoa overnight?
Get the most out of your quinoa by soaking it in fresh water for at least two hours, or even better– overnight in the fridge. Just remember to use double the amount of water compared to the amount of dry quinoa and you’ll be good to go. This will give your quinoa ample time to expand and absorb all the great flavors in your dish.
How to cook quinoa without a rice cooker?
To prepare quinoa, start by rinsing it in a fine mesh strainer under cold running water. Once rinsed, grab a large microwave safe bowl and add in the quinoa and water. After adding the ingredients, place a plate over the bowl ensuring it fully covers it. Pop the bowl in the microwave and set the timer for 6 minutes on high.
Now that you have all the information needed to make this delicious Instant Pot Breakfast Quinoa recipe, I hope that you will give it a try. This recipe is just what you need to start your day right and feel energized throughout the day. Not only is it healthy and filling, but it’s also so easy to make and requires minimal effort.
The combination of honey, raspberries, blackberries, almond milk, and ground cinnamon really gives this breakfast quinoa a burst of flavor that your taste buds will thank you for. Plus, with all of its nutritional benefits, you can rest assured that you are starting your morning off on the right foot.
So grab your Instant Pot and give this recipe a try! You won’t be disappointed. And once you do, don’t forget to share your experience in the comments section below – I would love to hear about it!
Instant Pot Breakfast Quinoa Recipe
- 1 cup quinoa, rinsed (red, white, or mixed)
- 3 cups vanilla almond milk (plus more as needed)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 6 ounces raspberries or 1 cup mixed blackberry, raspberries, and blueberries
- 1/4 cup sliced almonds
- honey, for drizzling
- Put the quinoa in the instant pot. Add 2 cups of the almond milk, 1/4 teaspoon salt, and the cinnamon.
- Lock the lid in place and turn the valve to sealing. Press the pressure cook button and set the cook time for 2 minutes at high pressure.
- Let the steam release naturally for 12 minutes, then turn the valve to venting to quick-release any residual steam. Carefully remove the lid and fluff the quinoa with a fork.
- To serve, divide the quinoa evenly among 4 bowls. Pour 1/4 cup of the remaining almond milk over each serving, adding more of desired. Top the quinoa with the berries and almonds, drizzle with honey, and serve right away.