Instant Pot Breakfast Quinoa

by

Williams Sonoma

POSTED Fri, May 22, 2020

Serves

4

Total Time

24 MINS

Calories

195

This is a healthy, filling, set-and-forget breakfast—put the main ingredients into the pot and let it cook while you get ready for the day. Add more or less milk as you like to the bowls of cooked grain, and va...

recipe-image

    INGREDIENTS


  • Almonds icon
    Almonds

    ¼ cup (about 35.4 g)sliced

  • Quinoa icon
    Quinoa

    1 cup (about 172.8 g)

  • Kosher salt icon
    Kosher salt

    1 pinch (about 0.18 g)

  • Vanilla almond milk icon
    Vanilla almond milk

    2 cups (about 480 g)

  • Ground cinnamon icon
    Ground cinnamon

    ¼ teaspoon (about 0.66 g)

  • Raspberries icon
    Raspberries

    170.25 g (about 1 cups)

  • Honey icon
    Honey

    as needed

    METHOD


  • 1. Add quinoa, kosher salt, vanilla almond milk and ground cinnamon to the inner pot
  • 2. Close and lock the lid and turn the steam release handle to Sealing
  • 3. Pressure cook - Manual, High, 2 min
  • 4. Natural release - 12 min
  • 5. Release pressure - Quick venting
  • 6. Open then fluff with a fork
  • 7. Transfer content of inner pot to 4 medium bowls
  • 8. Add vanilla almond milk to the medium bowls
  • 9. Top with raspberries, almonds and honey
  • 10. Serve immediately

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