Go Back
+ servings
A bowl of Instant pot quinoa breakfast topped off with fruit and granola and served with milk on the side.
Print

Instant Pot Quinoa Breakfast Bowl Recipe

Recipe for Instant Pot Quinoa Breakfast Porridge that you can make in about 20 minutes. Simply put quinoa, milk, and a pinch of salt in your pressure cooker. Set it to cook 2 minutes and enjoy it for breakfast as a warm bowl of quinoa oatmeal right away or make-ahead breakfast in mason jars throughout the week. 
Course Breakfast
Cuisine American
Keyword Instant Pot Breakfast quinoa, Instant quinoa breakfast, pressure cooker quinoa breakfast
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 servings
Calories 174kcal

Ingredients

  • 1 cup white quinoa rinsed and drained
  • 2 cups almond milk divided - preferably homemade almond milk
  • ¼ teaspoon salt

Optional toppings:

  • 1 cup seasonal fruit
  • 1 cup granola or chopped nuts
  • Maple syrup or honey for drizzling

Instructions

  • Place rinsed quinoa, 1 cup almond milk, and a pinch of salt in the bowl of your instant pot. Give it a mix.
  • Secure the lid, move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute. It should take 4-5 minutes for it to come to full pressure.
  • When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
  • Fluff the quinoa with a spoon and add in the rest of the almond milk. Give it a stir.
  • Top it off with your favorite seasonal fruit, granola (like my homemade chunky granola recipe), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey as well.

Notes

  • Can I make ahead and store this pressure cooker quinoa breakfast in mason jars? You sure can. As a matter of fact, I usually make a batch of it on the weekend, divide it amongst 4 mason jars, top each jar with fruits and nuts/granola, tighten the lid, and store it in the fridge for healthy breakfast quinoa on the go.
  • Do I need to use oil to grease the bottom of the pot? I don’t think that it is necessary to use oil while cooking quinoa in an instant pot. It does not stick.
  • Can I use other types of quinoa? Yes, you can. However, be sure to increase the cooking time to 4 minutes for red, black, and tricolor quinoa as they take longer to cook.
  • Can I use other flavorings? Absolutely. Use this recipe as a basic one and add in other flavoring ingredients like a pinch of ground cinnamon and a splash of vanilla extract. During the fall I usually top it off with baked apples. If you want, you can also top it off with chocolate chips as well.
  • Can I double the recipe? You sure can. This almond quinoa oatmeal recipe makes 3 cups of cooked quinoa, which serves 4 people. However, if you want to make it for the whole week and store in mason jars, you can double the recipe. If you do so, the cooking time should not change.
  • The calorie information does not include the optional toppings.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Calcium: 170mg | Iron: 2mg