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wooden bowl of soaked instant pot quinoa breakfast porridge with blue and white striped towel

Soaked Instant Pot Quinoa Breakfast Porridge (gluten-free, grain-free, dairy-free)

CourseBreakfast
Prep Time 2 minutes
Cook Time 3 minutes
Resting Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Lindsey Dietz

Ingredients

Instructions

  1. Place 2 cups quinoa and 2 tablespoons of apple cider vinegar in a glass bowl and cover with water by about an inch. Let soak 8 hours or overnight.

  2. Drain the quinoa in a fine mesh sieve and rinse until the water runs clear.

  3. Add the soaked quinoa to the Instant Pot and add 1-1/2 cups water.

  4. Pour in 2 cups (or 1 can) full fat coconut milk or other dairy-free milk, maple syrup, and salt.

  5. Place the lid on the Instant Pot, seal the vent, and press the Manual Button.

  6. Adjust the time to 3 minutes on high pressure.

  7. When it beeps, do a natural pressure release for 5 to 10 minutes.

  8. Open the Instant Pot, stir, and serve with all the toppings!

Recipe Notes

Reheat leftovers in a small pan on the stove with some added dairy-free milk.