Are you looking for a healthy and hearty breakfast option that is quick and easy to make? If so, then you should definitely try out this Instant Pot Buckwheat Porridge recipe. It’s the perfect way to start your day off on the right foot!

Two small bowls of buckwheat porridge topped with bananas and walnuts.

Buckwheat isn’t a grain nor does it contain gluten. I know it’s confusing based on the name, but this is the perfect breakfast option for many diets!

Buckwheat has research showing that it can help lower cholesterol levels, has anti-cancer effects, and can help lower blood pressure.

Making it in the Instant Pot electric pressure cooker is fast and easy and the banana adds a great taste and texture.

Why You Need This Recipe

  • Any sort of oatmeal or porridge in the Instant Pot is completely hands-off and always perfectly cooked.
  • This is a great recipe for beginner cooks or kids wanting to cook.
  • Gluten-free and dairy-free means it’s great for lots of different dietary needs.
  • Leftovers freeze well.

Key Ingredients

Ingredients for buckwheat porridge in small bowls on a white surface.

Buckwheat groats are rich in fiber and naturally gluten-free as well as grain-free. I usually buy them from Bob’s Red Mill as they are certified gluten-free.

Almond milk provides a creamy texture for the cooked buckwheat. See my recipe for homemade almond milk. You can use your favorite plant milk.

Maple syrup is a delicious natural sweetener that provides a lot of flavor in your bowl.

Bananas also help sweeten as well as thicken the porridge. You can use fresh or frozen ripe bananas (see my guide for how to freeze bananas).

Walnuts have healthy fats and protein and help this dish taste like banana bread.

Recipe Steps

Process collage for making buckwheat porridge in an Instant Pot.

Step One

Rinse and drain the buckwheat groats until the water runs clear. Add to the Instant Pot.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add milk, banana, and cinnamon and stir to combine well.

Step Three

Cook on high pressure for 5 minutes and a 10 minute natural pressure release.

Step Four

Finally, stir in the maple syrup. Divide into bowls for serving and top with chopped walnuts. Enjoy!

Finished buckwheat porridge in an Instant Pot.

Recipe Tips & Substitutions

  • This recipe can easily be doubled if you want more servings.
  • The leftovers can be frozen in an air-tight container for up to 2 months. Defrost and reheat before serving.
  • This recipe is best made using dairy-free milk as opposed to dairy milk which can curdle when cooked in an Instant Pot.
  • The total cook time includes the time for the pot to come up to pressure, plus the natural release time.
buckwheat porridge in a bowl with sliced bananas and walnuts.

Recipe FAQs

Is this recipe allergen-friendly?

Absolutely! Use whatever milk fits your needs, and the buckwheat is not a grain (it’s a seed!) and is also gluten-free. You can omit the nuts if needed.

Can I freeze buckwheat porridge?

Yes, this freezes wonderfully once it’s cooked and cooled. I like to freeze in individual servings so that it’s easy to defrost exactly what is needed.

Two small bowls of buckwheat porridge topped with bananas and walnuts.

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Two small bowls of buckwheat porridge topped with bananas and walnuts.

Instant Pot Buckwheat Porridge


Description

Buckwheat porridge is the perfect gluten-free vegan breakfast option. Made in the Instant Pot it’s like a bowl of banana nut bread.


Ingredients

Units Scale
  • 1 cup raw buckwheat groats
  • 3 cups unsweetened almond milk (or your favorite dairy-free milk)
  • 1 ripe banana, sliced
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons chopped walnuts (or your favorite nut or seed)

Instructions

  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.
  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.

Notes

  1. This recipe can easily be doubled if you want more servings.
  2. The leftovers can be frozen in an air-tight container for up to 2 months. Defrost and reheat before serving.
  3. This recipe is best made using dairy-free milk as opposed to dairy milk which can curdle when cooked in an Instant Pot.
  4. The total cook time includes the time for the pot to come up to pressure, plus the natural release time.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Keywords: buckwheat, porridge, gluten free breakfast, instant pot

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