Instant Pot Breakfast Quinoa Recipe
This was so easy to make and fast. I ate with blueberries and raspberries. I did double my recipe, but posting as written. Recipe courtesy of www.recipes.instantpot.com.
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 107gCalories: 212.2kcalCarbohydrates: 33.8gProtein: 7.7gFat: 5.7gSaturated Fat: 0.5gSodium: 148mgFiber: 6.5gSugar: 2.1g
Tried this recipe?Let us know how it was!