Instant Pot Quinoa Pudding: Creamy & Nutritious
A creamy, plant-based dessert made with quinoa, coconut milk, vanilla, and dates. This Instant Pot recipe offers a naturally sweet, gluten-free treat ready in 15 minutes with no constant stirring required.
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Servings: 4 servings
Calories: 230kcal
Ingredients
- 1/2 cup uncooked quinoa, rinsed
- 2 cups full-fat canned coconut milk
- 1/2 cup pitted dates, chopped
- 1 tsp pure vanilla extract
- 1/4 tsp salt (optional)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Rinse quinoa thoroughly in a fine-mesh sieve
- Add quinoa, coconut milk, dates, vanilla, and salt to Instant Pot
- Secure lid and set to 'Pressure Cook' on high for 8 minutes
- Allow natural pressure release for 5 minutes, then quick release remaining steam
- Stir in cinnamon if using, and adjust sweetness with additional dates if desired
- Serve warm or chilled
Notes
Natural pressure release ensures creamier texture
Blend with immersion blender for luxuriously smooth pudding
Store in airtight container in fridge for up to 4 days
Top with fresh berries, chopped nuts, or shredded coconut before serving
Blend with immersion blender for luxuriously smooth pudding
Store in airtight container in fridge for up to 4 days
Top with fresh berries, chopped nuts, or shredded coconut before serving
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 8g | Sodium: 100mg | Fiber: 4g | Sugar: 10g