Instant Pot Breakfast Quinoa
Ingredients:
1 cup quinoa (red, white, or mixed), rinsed
3 cups vanilla almond milk plus more as needed
kosher salt
1/4 tsp ground cinnamon
6 ounces raspberries or 1 cup generous mixed blackberries, raspberries, and blueberries
1/4 cup sliced almonds
honey for drizzling
Directions:
Put the quinoa in the Instant Pot. Add 2 cups of the almond milk, 1/4 teaspoon salt, and the cinnamon.
Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 2 minutes at high pressure.
Let the steam release naturally for 12 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and fluff the quinoa with a fork.
To serve, divide the quinoa evenly among four bowls. Pour 1/4 cup of the remaining almond milk over each serving, adding more if desired.
Top the quinoa with the berries and almonds, drizzle with honey, and serve right away.
