Instant Pot Breakfast Quinoa

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recipe by Williams Sonoma

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

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 vary the toppings according to what’s in season, such as berries in the summer and ripe pears in the fall.

Inspired by:

recipe updated May 22, 2020


  • Almonds icon
    ¼ cup (about 35.4 g)
  • Quinoa icon
    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 tsp (about 0.66 g)
  • Raspberries icon
    170.25 g (about 1 cups)
  • Honey icon
    as needed


  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  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 -
  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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