If you haven't tried quinoa for breakfast yet, you're missing out on a tasty and comforting way to start your day. Quinoa will give you a hefty serving of protein, and the warm and spicy pumpkin in this recipe will give you lots of added vitamins and fiber. This is prepared in the Instant Pot®, which makes it quick and easy too! I made mine without too much sweetener and lots of spice; adjust the amounts to your taste. Leftovers will keep in the refrigerator up to 6 days.

Recipe Summary test

5 mins
11 mins
11 mins
27 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Divide quinoa evenly between 4 bowls. Top each bowl as desired.

Cook's Note:

You may use any non-dairy milk you like; if you use dairy, skim is best, as high-fat milk may cause the burn light to come on. Use any sweetener you like such as maple syrup or brown sugar in place of honey. Top each bowl with pepitas, more almond milk, extra sweetener, coconut, raisins, or nuts.

Nutrition Facts

255 calories; protein 7.3g; carbohydrates 46.6g; fat 4.2g; sodium 269.6mg. Full Nutrition