Breakfast & Brunchcleaneatingkitchen5.0
Instant Pot Buckwheat Porridge
Buckwheat porridge is the perfect gluten-free vegan breakfast option. Made in the Instant Pot it's like a bowl of banana nut bread.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- strainer
📝 Preparation Steps
1
Rinse and drain your buckwheat groats using a fine-mesh strainer. Transfer them to a 6-quart Instant Pot electric pressure cooker.
2
Add the almond milk, banana, and cinnamon. Stir to combine.
ground cinnamon1 teaspoon
3
Lock on the lid and set the time to ⏱️ 5 minutes at high pressure.
4
When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes. Then, use the quick release to get rid of any remaining pressure.
5
Remove the lid and stir in the maple syrup. Serve immediately, topped with the chopped walnuts.
maple syrup2 tablespoonschopped walnuts (or your favorite nut or seed)2 tablespoons
Nutrition Facts
calories
249 calories
fat Content
5.8 g
serving Size
1/4 of recipe
fiber Content
5.6 g
sugar Content
9.8 g
sodium Content
145.7 mg
protein Content
6.9 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
46.3 g
saturated Fat Content
0.5 g
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