I got an Instant Pot about a month ago and have been watching out for recipes that we can try given all our food restrictions. I was overjoyed to find this Pumpkin Quinoa Porridge recipe from Allergy Awesomeness. With a few tweaks I made it doable for all our allergies and even better, I can set it on delay start in the Instant Pot the night before and it’s ready first thing in the morning for the early risers, which means I get to lounge in bed longer with the baby. Win, win for me.
Make Ahead Pumpkin Quinoa Porridge:
2 cups uncooked quinoa, rinsed
1 can pumpkin (regular 15 oz size)
2 tsp pumpkin pie spice or Allspice
1/2 tsp salt
1/2 cup brown sugar
3 1/2 cups water
2 tsp Vanilla
3 tbls butter
Once all the ingredients are assembled in the pot, put the lid on in sealing position, and set it to cook at high pressure for 1 minute with natural pressure release.
If you want to make it in advance, use the Delay Start to set the number off hours that you want the pot to sit before it starts the cooking program. I like to assemble everything the night before and then use the Delay Start so that it is ready for my early risers when they get up. I love that I don’t even have to be out of bed yet and breakfast is ready for them. It’s great served warm with a bit of cream and some sliced almonds and chocolate chips sprinkled on top. You can also enjoy it leftover as a cold cereal. Eat up everyone! And stayed tuned. I have several more breakfast quinoa recipes coming up – Apple Cinnamon, Chocolate Raspberry, and Chocolate Custard to be exact.