Instant Pot Peaches And Cream Quinoa Food

PRESSURE COOKER PEACHES AND CREAM BREAKFAST QUINOA

Steps:

• In a 4- qt. electric or stove-top pressure cooker combine the first 6 ingredients (through salt). Lock lid in place. Set an electric cooker on high pressure 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 minute. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
• Stir in cream. If desired, sprinkle servings with pecans and drizzle with honey and additional cream.

INSTANT POT PEACHES AND CREAM QUINOA

Steps:

• Optional first step: Place the butter in the Instant Pot and select the saute setting.
• Once the butter is melted, add the quinoa and cook, stirring constantly for 2 minutes, until fragrant.
• Add 1 cup water and 2 cup milk to the quinoa in the Instant Pot. Sprinkle the cinnamon on top and stir. Cover the pot and seal the lid.
• Select manual and cook for 4 minutes.
• Once it's done cooking, do a quick release.
• Stir in the peaches and additional milk or cream to desired consistency. Add a tad of cinnamon or vanilla, if desired.
• Serve hot and enjoy!

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

INSTANT POT® MEXICAN QUINOA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
• Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

CRUNCHY PEACHES AND CREAM QUINOA

Steps:

• Combine all ingredients in saucepan over medium high heat.
• Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
• Remove from heat and allow to sit for an additional 15 minutes.
• Top with toasted pecans and serve.

QUICK PEACHES AND CREAM BREAKFAST CEREAL WITH QUINOA

Steps:

• Combine the quinoa flakes, milk, honey or maple syrup, and cinnamon in a medium saucepan. Cook uncovered over medium heat, stirring frequently. The quinoa flakes will cook in about 2 minutes. Remove from heat and stir in vanilla and peaches. Serve immediately.