Amaranth Porridge (Instant Pot or Stovetop)
Amaranth Porridge is hearty, comforting, and perfect for breakfast. Make this gluten-free porridge in the Instant Pot or on the stovetop. This recipe is made dairy-free, and vegan-friendly, and ready in 30 minutes.
Amaranth has some great nutritional properties. It is high in plant-based protein and plant-based iron. While it is actually a seed and not a grain, it cooks up like a grain and tastes like a grain. I would describe its cooked texture most like cream of wheat. I like this brand of organic amaranth.
Amaranth is naturally gluten-free, so it is a great addition to gluten-free diets. Read about the health reasons to consider going gluten-free. You might also like my article with tips for starting a gluten-free and dairy-free diet.
You can cook amaranth either in a pressure cooker or on the stovetop, I’ve included instructions for either method. If you want to prepare it in a traditional manner, you can soak the uncooked grain in filtered water for 8-24 hours before rinsing and cooking it.
Why You Need This Recipe
- Amaranth only takes 5 minutes cook time in a pressure cooker. It’s an ideal way to cook this amaranth porridge because it’s very hands-off.
- Customize this recipe as you like! I usually add some protein powder to up the protein content (see my list of the best clean protein powders). But, you can leave it out if you wish.
- Don’t like bananas? Use frozen mango chunks instead. Pear would also be great.
Key Ingredients
You’ll need uncooked amaranth for this recipe.
I also recommend using ripe bananas to add natural sweetness.
Finally, you’ll need plant milk or water in which to cook the amaranth.
Recipe Steps
This porridge recipe is so easy to make, and it is done in 30 minutes in either a pressure cooker or on the stovetop. See the recipe card at the end of this post for both the Instant Pot and stovetop instructions.
Step One
Combine 1 cup of uncooked amaranth with 2 1/2 cups of unsweetened almond milk or water in your Instant Pot. Lock on the lid and set to high pressure for 5 minutes.
Step Two
Once the cooking time is complete, let the pressure come down naturally for about 10 minutes.
Step Three
Release any extra pressure and remove the lid. Stir in the ground cinnamon, your protein powder (optional), and serve with fruit or your favorite toppings.
Recipe Tips & Substitutions
- You can use your favorite plant-based milk in this recipe. Don’t use dairy milk in the pressure cooker as it will curdle.
- This recipe can be adapted to your liking. Want more sweetness? Add more maple syrup. Don’t like bananas? Use chopped mango or a chopped ripe pear instead.
- Store any leftover cooked porridge in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- The total cooking time for this recipe is 30 minutes for Instant Pot as it includes the time to come up to pressure and the natural release time. The total time for on the stovetop is about 35 minutes including prep time.
Recipe FAQs
To prepare amaranth on the stovetop, combine 1 cup of the uncooked grain with 3 cups of water. Bring the mixture to a boil, cover the pot, and cook for about 25 minutes on low heat.
It has a flavor and texture very similar to that of Cream of Wheat.
It is naturally gluten-free so it can replace wheat or oats. It is also high in plant-based iron, protein, and antioxidants.
More Healthy & Gluten-Free Breakfast Recipes You Might Like
- Air Fryer Granola
- Instant Pot Buckwheat Porridge
- Overnight Protein Oats
- Sweet Potato Apple Breakfast Hash
- Whole30 Chia Pudding
Or, see my entire index of clean eating breakfast recipes.
Vegan Amaranth Porridge
Amaranth Porridge is hearty, comforting, and perfect for breakfast. Make this gluten-free porridge in the Instant Pot or on the stovetop. This recipe is made dairy-free, and vegan-friendly, and ready in 30 minutes.
- Total Time: 30 minutes
- Yield: 5 1x
Ingredients
- 1 cup uncooked amaranth
- 2 1/2 cups unsweetened almond milk
- 2 ripe bananas, sliced
- 1/2 teaspoon ground cinnamon
- 2 teaspoons maple syrup (optional, for added sweetness)
- 2 scoops of your favorite protein powder (optional, for extra protein)
Instructions
- For pressure cooker: Combine amaranth, almond milk, and bananas into a 3-quart pressure cooker. Cook on high pressure for 5 minutes and let the pressure come down naturally for at least 10 minutes. Serve hot with cinnamon sprinkled on top and collagen peptides stirred in.
- For stove-top cooking: Bring almond milk to a gentle boil in a lidded pot. Stir in the amaranth and sliced bananas, lower the heat, and simmer for 25-30 minutes, or until the grain has absorbed most of the liquid. Serve hot with cinnamon sprinkled on top (porridge will thicken as it sits).
Equipment
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Notes
- You can use your favorite plant-based milk in this recipe. Don’t use dairy milk in the pressure cooker as it will curdle.
- This recipe can be adapted to your liking. Want more sweetness? Add more maple syrup. Don’t like bananas? Use chopped mango or a chopped ripe pear instead.
- Store any leftover cooked porridge in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pressure cooker or stovetop
- Cuisine: Gluten-free
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 6.4 g
- Sodium: 117.1 mg
- Fat: 4.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 36.9 g
- Fiber: 4 g
- Protein: 10.1 g
- Cholesterol: 0 mg
Keywords: instant pot amaranth, pressure cooker breakfast, gluten-free pressure cooker
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This is great on a cold morning!
★★★★★
I am looking for breakfast options. this sounds lovely, but cinnnamon is a trigger for me. Any suggestions on what else i can use?
Thanks
I would just leave it out and use berries to give flavor. You could also use a dried berry powder which would be pretty tasty!
I’m having problems with foaming that clogs the vent in my 6 quart pressure cooker. Any suggestions?
You can always add a teaspoon of oil and that will prevent foaming.
I’ve made this twice now and love it. The first time I followed the recipe exactly and it was so good and my house smelled like banana bread all day. But, if you plan on reheating it throughout the week, don’t add the banana until serving, it got weird after microwaving.
The second time I thought I would use water instead of milk to save $, definitely stick to milk.
I see this recipe becoming a regular for me!
★★★★★
I’m thrilled you like the recipe, Rachel, and thanks for sharing your re-heating tips!
Thank you for the recipe…If cooking in a pressure cooker do you need to soak the amaranth before cooking? I have a ninja foodi.
This is a pressure cooker recipe. You don’t need to soak it.
Excellent! Thank you for the quick response. I will let you know how it comes out. I just ordered some amaranth and should have it in a few days. Stay healthy!
You too, enjoy!
What would the almond milk ratio be if I am using I cup of amaranth that has been soaked 24 hours and drained?
Richard
I’m not sure about that. If you are going to make it in the Instant Pot, you really need at least 1 cup of liquid to bring it to pressure.
Generally reduce to 1/3. Amaranth doesn’t really swell like other grains and legumes, but I found using the 1:3 ratio with soaked grains produced a very soupy end product.
So helpful, thank you!!!