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.

Ingredients

• 2 cups unsweetened almond milk
• 1 cup quinoa, rinsed
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon vanilla extract
• 2 tablespoons honey

Steps

1. Combine 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.
2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. Release 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.
4. Divide quinoa evenly between 4 bowls. Top each bowl as desired.