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Instant Pot Cinnamon Quinoa

Vicky Wells
This nutrient-packed recipe can be served hot for breakfast or refrigerated for a tasty dessert.
Course Breakfast, Dessert
Servings 4
Calories 113 kcal

Equipment

  • Instant Pot Pressure Cooker

Ingredients
  

  • ½ cup quinoa, well rinsed
  • ½ cup plant-based milk of your choice we used almond milk
  • ¾ cup water
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ¼ cup honey dates, pitted and chopped

Instructions
 

  • Place all the ingredients in the inner liner of your Instant Pot and stir. 
  • Close and lock the lid, ensuring the Pressure Valve is in the Sealing position.
  • Select Pressure Cook (Manual) and set the cooking time for 2 minutes.
  • When cooking time is complete, allow a 10 minute Natural Pressure Release.
  • Then do a Quick Release by carefully turning the Pressure Valve from Sealing to Venting.
  • Once all of the pressure has been released, and the Float Valve has dropped, carefully open the lid and transfer the inner liner to a heatproof surface.
  • Stir well and serve immediately or refrigerate for later use.
  • Type of Instant Pot used: 6-quart Duo
    Total Instant Pot time: approx. 18-19 minutes, broken down as follows:
    Time to come to pressure: approx. 6 minutes
    Cooking time: 2 minutes
    NPR: 10 minutes
    Time for pressure to release after QR: less than a minute
Keyword Easy, gluten-free, Instant pot, Low Calorie, oil-free, sugar-free, vegan, vegetarian