Instant Pot Amaranth Porridge (Gluten-Free)
This Instant Pot Amaranth Porridge is a quick and easy healthy breakfast that is gluten-free and dairy-free. I’ve included stovetop instructions too!
Amaranth is not a well known grain. It is one of the pseudograins like buckwheat and quinoa. It is gluten-free and can be served as a breakfast porridge or as a savory dish.
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.
Recipe Tips
Amaranth only takes 5 minutes to cook in a pressure cooker. You use 1 cup of amaranth with 2 1/2 cups of liquid.
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.
Nutrition
Amaranth has some great nutritional properties. It is very high in plant-based protein and 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. This is the diet that I follow to manage my PCOS and autoimmune disease.
Recipe Steps
This recipe is so easy to make, and it is done in 30 minutes. Most of that time is hands off. Here’s how to make it.
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.
Other Healthy Instant Pot Recipes You Might Like
- Instant Pot Baked Apples
- Instant Pot Rice Pudding
- Instant Pot Cinnamon Raisin Applesauce
- Instant Pot Basmati Rice
- Instant Pot Tropical Steel Cut Oats
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Instant Pot Amaranth Porridge
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Instant Pot Amaranth Porridge is a quick and easy healthy breakfast that is gluten-free and dairy-free. This recipe is also sugar-free.
Ingredients
- 1 cup uncooked amaranth
- 2 1/2 cups unsweetened almond milk
- 2 ripe bananas, sliced
- ½ teaspoon ground cinnamon, for topping
- 2 scoops collagen peptides* or 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).
Notes
Leave out the collagen for vegan.
- Category: Breakfast
- Method: Instant Pot pressure cooker
- Cuisine: gluten-free, dairy-free
Keywords: instant pot amaranth, pressure cooker breakfast, gluten-free pressure cooker
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Love a good bowl of breakfast recipe especially made in Instant Pot. Simply amazing !
simple and easy! I omitted the bananas and added frozen mixed berries in after cooking. Delicious!
★★★★★
I know you shared this a few years ago, but I wanted to say that I love this recipe. I get migraines from bananas and so I have made it a few times without any fruit. Today I peeled and chopped up two apples and threw them in to cook in the instant pot with the amaranth. It turned out great.
I’m also grateful to the person above who mentioned the Montana Gluten Free oatmeal. I absolutely love it. Oatmeal is my favorite breakfast but if I eat too much I get an inflammatory response. I haven’t had any problems with this company. I love their waffle/pancake/all purpose mix too.
★★★★★
Awwww, thanks for sharing that Melissa! I’m so happy you like this recipe and I sure love your suggestion about using apples instead of banana. I’m going to have to try that! XO.
Just to give heads up that if you use frozen bananas in the recipe to reduce the amount of liquids. Mine turned out super soupy. The kids still liked it though.
★★★★
Great, tip, thanks Kate!
This is such an easy gluten-free breakfast option!
★★★★★
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!!!
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!
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!