Instant Pot Pumpkin Quinoa Porridge
Looking for something interesting and quick to make for breakfast? This Instant pot Pumpkin Quinoa Porridge Breakfast Porridge is so convenient. I just throw everything into the Electric pressure cooker and delicious breakfast is “ready in a jiffy ” A perfect fall breakfast, Enjoy a warm and cozy breakfast with this protein-rich Quinoa Porridge. Tastes like pumpkin pie and is such a great way to start your day! You can choose the toppings you prefer and trust to make it crunchy!
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Servings:
Calories:
249kcal
Equipment
Ingredients
- ½ cup uncooked quinoa
- ½ cup pureed pumpkin not pumpkin pie filling
- 1 teaspoon pumpkin pie spice or cinnamon powder
- 2 cup milk of your choice
- FOR GARNISH
- Handful Pecan I used candied pecansor any nuts of your choice
- Maple syrup
Instructions
- Add Milk, Pumpkin puree in the instant pot and give it a whisk.
- Add the quinoa and pumpkin pie spice or cinnamon.
- Close the lid. Set the pressure to "high". Move the valve to "sealing".
- Hit "manual" and then use the plus and minus buttons until you reach 1 minute.
- Once the timer has rung, allow the instant pot to sit (also known as naturally release pressure) for ten minutes. Once this is done.
- Move the valve to "venting" to release any leftover pressure. Open the lid and stir to combine everything.
- Serve warm, top it with pecans and drizzles some maple syrup.
Video
Notes
If you are not using all of the porridge at the same time, place it in an airtight container and keep in the fridge up to 6days. When ready to serve, add a few tablespoons of water (or coconut milk) before reheating on the stovetop or in a microwave.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 28g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 105mg | Fiber: 3g | Sugar: 4g
