Ingredients
4
4 servings
- •2 cups unsweetened almond milk
- •1 cup quinoa, rinsed
- •1 cup pumpkin puree
- •2 teaspoons pumpkin pie spice
- •1 teaspoon ground cinnamon
- •1 pinch salt
- •1 tablespoon vanilla extract
- •2 tablespoons honey
Instructions
- Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Stir lightly until combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.
- Divide quinoa evenly between 4 bowls. Top each bowl as desired.
Nutritional Facts
Per 4 servings
- Calories: 255
- Carbohydrate: 47g
- Fat: 4g
- Fiber: 6g
- Protein: 7g
- Sugar: 15g
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Instant Pot® Quinoa
