Savory Instant Pot Breakfast Quinoa (Edit recipe)

107 recipes
|
29 followers

Cooking grains in a pressure cooker, like the Instant Pot, makes them easier to digest and by using bone broth instead of water, you add all those gut-soothing nutrients PLUS up to 10 grams whole-food collagen protein! Top this with an egg and veggies of your choice to make this the perfect start to give you energy all day.

save

View original recipe

PREP TIME

—

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

Quinoa

1 cup Quinoa, rinsed
1 cup Chicken Bone Broth
Extra Virgin Olive Oil, or Avocado Oil
Sea Salt

Toppings (optional)

Egg, fried
Green Onion (Scallion), diced
Spinach, (or kale) sautéed

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the quinoa and bone broth in the Instant Pot. Drizzle with oil and season with sea salt. Stir to incorporate.
Secure the lid, making sure that the lever on top of the lid is turned to the Sealing position. Use the Pressure Cook or Manual button to cook at high pressure for 1 minute. It will take 8-10 minutes for the pot to come to pressure before the cook cycle begins.
When the cooking is done, let the pressure naturally release for 12 minutes. (In other words, don't touch anything until the screen reads LO:12) This lets the quinoa steam inside, without burning to the bottom of the pot.
While your quinoa is cooking, prepare your toppings - fry up your egg, sautee some greens and/or chop scallions, onions, or some fresh herbs!
When the time has passed, turn the steam release valve to Venting to release any remaining steam pressure. By this time, there shouldn't be much, if any, steam left inside the pot. It's safe to open the lid when the floating valve has dropped. Use a fork to fluff the quinoa and serve warm.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	3 g
Carbohydrates:	27 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	72 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.