- **1/4 tsp ground nutmeg** - *nutmeg for a hint of warmth*
- **1/4 tsp sea salt** - *to enhance the flavors*
- **2-3 tbsp maple syrup** (or sweetener of choice) - *natural sweetener for a touch of sweetness*
- **1 tsp vanilla extract** - *vanilla for a rich, aromatic finish*
- **Optional toppings**: chopped pecans, pumpkin seeds, dried cranberries, or a drizzle of almond butter - *toppings for added crunch and flavor*
This **Instant Pot Pumpkin Quinoa Porridge** is a **healthy, gluten-free, and vegan-friendly breakfast** perfect for fall mornings. Packed with **fiber, protein, and seasonal flavors**, it’s a quick and easy recipe for busy mornings!
Steps
# How to Make Instant Pot Pumpkin Quinoa Porridge: A Step-by-Step Guide
Looking for a cozy, healthy breakfast recipe? This **Instant Pot Pumpkin Quinoa Porridge** is a delicious, nutrient-packed dish perfect for fall mornings. Packed with **pumpkin puree**, **quinoa**, and warm spices, this recipe is gluten-free, vegan-friendly, and easy to make in your pressure cooker. Follow these detailed steps to create a creamy, comforting porridge that’s ready in under 30 minutes!
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## **Ingredients**
- 1 cup quinoa (rinsed and drained)
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups water
- 2 tablespoons maple syrup (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- ¼ teaspoon salt
- Optional toppings: chopped nuts, chia seeds, coconut flakes, or a drizzle of maple syrup
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## **Step-by-Step Instructions**
### **Step 1: Rinse the Quinoa**
Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This removes the natural coating (saponin) that can make quinoa taste bitter.
### **Step 2: Add Ingredients to the Instant Pot**
1. Add the rinsed quinoa to the Instant Pot.
2. Pour in 2 cups of almond milk, 1 ½ cups of water, and 1 cup of pumpkin puree.
3. Stir in 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt.
### **Step 3: Pressure Cook**
1. Secure the Instant Pot lid and set the valve to the **sealing position**.
2. Select the **Manual/Pressure Cook** setting and set the timer for **1 minute** on high pressure.
3. Once the cooking cycle is complete, allow the pressure to release naturally for **10 minutes**, then perform a quick release for any remaining pressure.
### **Step 4: Stir and Adjust Consistency**
Open the lid and stir the porridge. If it’s too thick, add a splash of almond milk or water to reach your desired consistency.
### **Step 5: Serve and Garnish**
Scoop the porridge into bowls and top with your favorite toppings, such as chopped nuts, chia seeds, or a drizzle of maple syrup.
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## **Tips for the Best Pumpkin Quinoa Porridge**
- **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- **Customization:** Swap almond milk for oat milk, coconut milk, or dairy milk. Adjust sweetness to taste.
- **Spice It Up:** Add a pinch of cinnamon or nutmeg for extra warmth.
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This **Instant Pot Pumpkin Quinoa Porridge** is a quick, wholesome breakfast that’s perfect for busy mornings. With its rich pumpkin flavor and creamy texture, it’s a seasonal favorite you’ll want to make again and again. Try it today and enjoy a cozy, nutritious start to your day!
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