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Instant Pot Pumpkin Quinoa Porridge

The recipe is gluten-free as none of the ingredients contain gluten. Suitable for a gluten-free diet.

Adapted from Allrecipes, by Tammy Lynn

27 mintotal
4servings
8ingredients
255kcal a serving
Instant Pot Pumpkin Quinoa Porridge

Ingredients

  • 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

Method

  1. 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.
  2. 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.1 min timer
  3. 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.10 min timer
  4. Divide quinoa evenly between 4 bowls. Top each bowl as desired.

Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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