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Instant Pot Quinoa Blueberry Breakfast Bowl

Shake up breakfast with this delicious Instant Pot Quinoa Blueberry Breakfast Bowl
Course Breakfast
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 400kcal


  • Instant Pot


  • 1 ½ cups white quinoa
  • 1 ½ cups water
  • 1 cinnamon stick
  • ¼ cup raisins
  • 1 tablespoon honey plus more for serving
  • ¾ cup grated apple
  • 1 cup cold-pressed apple juice
  • 1 cup plain yogurt plus more for serving
  • ¼ cup chopped pistachios
  • blueberries to serve


  • Rinse the quinoa in a fine mesh strainer. Add the quinoa, water and cinnamon stick to the Instant Pot. Lock on the lid, make sure the vent is set to sealing, and manually set for 1 minute. When the Instant Pot beeps that it is finished, let the pressure release naturally for 10 minutes and then do a quick pressure release.
  • Spoon the quinoa out into a medium size bowl, remove the cinnamon stick and allow to cool. Add the raisins, honey, apple and apple juice and stir to combine. Refrigerate for 1 hour or overnight. Add the yogurt and stir to combine.
  • Serve topped with yogurt, pistachios, blueberries and honey.


Quinoa cooks in one minute in the Instant Pot, but it requires a 10 minutes before doing a pressure release. 


Calories: 400kcal | Carbohydrates: 68g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 695mg | Fiber: 7g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 2.9mg | Calcium: 131mg | Iron: 3.6mg