Instant Pot® Pumpkin Quinoa Porridge
If you haven't tried quinoa for breakfast yet, you're missing out on a tasty and comforting way to start your day. Quinoa will give you a hefty serving of protein, and the warm and spicy pumpkin in this recipe will give you lots of added vitamins and fiber. This is prepared in the Instant Pot®, which makes it quick and easy too! I made mine without too much sweetener and lots of spice; adjust the amounts to your taste. Leftovers will keep in the refrigerator up to 6 days.
- Serves: 4 persons
- 2cups unsweetened almond milk
- 1cup quinoa, rinsed
- 1cup pumpkin puree
- 2teaspoons pumpkin pie spice
- 1teaspoon ground cinnamon
- 1pinch salt
- 1tablespoon vanilla extract
- 2tablespoons honey
Step 1Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Stir lightly until combined.
Step 2Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
Step 3Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.
Step 4Divide quinoa evenly between 4 bowls. Top each bowl as desired.