Instant Pot Breakfast Quinoa

Ingredients

• 1 1/2 cups quinoa (soaked for a couple hours or overnight)
• 1 (15 ounce) can coconut milk
• 1 1/2 cups water
• 1 tsp ground cinnamon
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/4 tsp salt

Toppings

• Chia seeds
• Banana
• Maple syrup
• Scoop of peanut butter
• Cream or dairy free milk of your choice

Directions

1. Soak quinoa (2 hours or overnight). Drain and rinse.
2. Put quinoa, coconut milk, water, cinnamon, maple syrup, vanilla and salt into instant pot.
3. Put lid on and turn knob to vent shut. Select “rice” setting. This equates to low pressure for 12 minutes.
4. Allow the pressure to release naturally (wait 10 minutes) before removing lid.
5. Put quinoa into bowl and top with maple syrup, cream or milk of your choice, sliced banana and chia seeds.
6. The remainder of quinoa can be stored in fridge (for a few days) until served.