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Instant Pot Quinoa Breakfast Bowl

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Instant Pot Quinoa Breakfast Bowl is a healthy and hearty breakfast that cooks right up in your pressure cooker. 

In case you haven’t figured it out yet, the Instant Pot is my favorite kitchen appliance ever.  I mean what is not to like? Hands free cooking of delicious meals in less time than on the stove. I really love how easy breakfast becomes when I use my pressure cooker to make something healthy. 

I’m really trying to focus on my health and eating a filling and hearty breakfast gets my day off to the right start. Plus, it’s also great for Angela to have a nice change in her morning consumption of food.

Did you grow up hearing that “breakfast is the most important meal of the day”. I know that I heard it constantly from so many family members. What I’ve found in my weight loss journey is that it is true.  Making sure I eat a healthy and filling breakfast really sets the tone for my day, and helps to keep me on track all day long. 

I wanted to try quinoa bowls since I loved the steel cut oats.  And let me tell you these quinoa bowls exceeded my expectations. They are so flexible and delicious. 

cooked quinoa breakfast bowl on a blue background

Frequently Asked Questions About Instant Pot Quinoa Breakfast Bowl

What exactly IS quinoa?

Quinoa (KEEN-wah) is actually seed and categorized as a pseudcereal/pseudograin. It used to be classified as one, but it’s technically a seed. It’s very similar in nutrients and eaten the same way as cereal grains. It’s also considered a super food, and it packs a healthy punch!

1 cup of cooked quinoa contains around 200 calories with 8 grams of protein, 4 grams of fat, and about 5 grams of fiber. It also contains the following:

  • Manganese: 58% of the RDI.
  • Magnesium: 30% of the RDI.
  • Phosphorous: 28% of the RDI.
  • Folate: 19% of the RDI.
  • Copper: 18% of the RDI.
  • Iron: 15% of the RDI.
  • Zinc: 13% of the RDI.
  • Thiamin: 13% of the RDI.
  • Riboflavin: 12% of the RDI.
  • Vitamin B6: 11% of the RDI.

Information provide by: Healthline

Can I make quinoa ahead? 

Absolutely! I like to make a batch on the weekend so that I can have enough for a few mornings during the week when I’m in a hurry to get moving. You can store your cooked quinoa in the fridge for up to four days. Keep your made ahead quinoa in an airtight container like a mason jar to keep it fresh while in the fridge. 

Can I use almond milk instead of coconut milk? 

You certainly can use almond milk.  Just a note though almond milk is lower fat than coconut milk and the lower fat content will make your quinoa bowl a little thinner instead of as thick and creamy as this recipe is.  It’s still possible just bear in mind that the texture is different. 

instant pot quinoa breakfast bowls with fresh granola and bananas sliced

Additions To Add

Fresh Fruit – You can add any type of fresh fruit to your quinoa bowl.  I like berries, peaches and bananas in my bowls. 

Nuts – any type of nuts or nut butters

Sweeteners –  Maple Syrup, brown sugar, agave, other sugar substitutes that you enjoy.

Here’s the key points to making Instant Pot perfect quinoa: 

  1. Use less water – There’s less evaporation with the Instant Pot, so we need to account for this.
  2. Rinse your quinoa – It gets rid of any bitterness.
  3. Spray the Instant Pot with oil – It cuts down on foaming and prevents sticking.
  4. Add a pinch of salt to flavor your quinoa right from the get go.

Instant Pot Quinoa Breakfast Bowl Recipe 

  • 1 1/2 cups quinoa , soaked in water at least 1 hour
  • 1 (15 ounce) can coconut milk, or milk of choice
  • 1 1/2 cups water
  • 1 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For Blueberry Syrup

  • ½ Cup blueberries
  • 3 Tbsp maple syrup
  • 3 Tbsp water
instant pot quinoa breakfast bowl with sliced bananas, granola, and blueberries

How To Make 

Place all the ingredients in the bowl of your Instant Pot. Seal the lid with the vent shut and cook on low pressure for 12 minutes.

Allow the pressure to naturally release. Open the vent and remove the lid.

While the quinoa is cooking, make the blueberry syrup.

In a small pan over medium heat, stir the maple syrup with the water the blueberries. With the help of a wooden spoon mush  the blueberries. Cook until slightly thick and caramelized (around 7 minutes). Remove from fire.

Serve the quinoa into bowls. Top with the blueberry syrup, the granola and the banana.

Instant Pot Quinoa Breakfast Bowl
Yield: 5-6 servings

Instant Pot Quinoa Breakfast Bowl

Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Time: 14 minutes
Total Time: 38 minutes

This Instant Pot Quinoa breakfast bowl is creamy and tastes delicious! I love the added blueberries and granola for taste and texture.

Ingredients

  • 1 1/2 cups quinoa , soaked in water at least 1 hour
  • 1 (15 ounce) can coconut milk, or milk of choice
  • 1 1/2 cups water
  • 1 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • FOR BLUEBERRY SAUCE
  • -½ Cup blueberries
  • -3 Tbsp maple syrup
  • -3 Tbsp water

Instructions

Place all the ingredients in the bowl of your Instant Pot. Seal the lid with the vent shut and cook on low pressure for 12 minutes.

Allow the pressure to naturally release. Open the vent and remove the lid.

While the quinoa is cooking, make the blueberry syrup.

In a small pan over medium heat, stir the maple syrup with the water the blueberries. With the help of a wooden spoon mush  the blueberries. Cook until slightly thick and caramelized (around 7 minutes). Remove from fire.

Serve the quinoa into bowls. Top with the blueberry syrup, the granola and the banana.

Notes

ADDITIONAL INFO TO EDIT:

  • Drain the soaked quinoa and rinse well. Place the quinoa in the bowl of your Instant Pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut, and press the button for the "rice" setting. (Low pressure for 12 minutes.)

  • Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid. Divide the quinoa into 6 individual containers with lids (about 1 cup of quinoa per container), and store them in the fridge until ready to serve. (They should keep well for one week.)

  • When you're ready to eat breakfast, top one serving with non-dairy milk, fresh fruit, coconut flakes, hemp hearts, and any other toppings you like.

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