Instant Pot Buckwheat Porridge
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!
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
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
Step One
Rinse and drain the buckwheat groats until the water runs clear. Add to the Instant Pot.
Please 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!
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.
Recipe FAQs
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.
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.
More Healthy Breakfast Bowls You Might Like
- Air Fryer Granola
- Amaranth Porridge
- Cauliflower Oatmeal
- Gluten-Free Blueberry Coffee Cake
- Overnight Protein Oats
- Rice Flour Pancakes
Or, see my entire index of clean eating breakfast recipes.
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.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- Rinse and drain your buckwheat groats using a fine-mesh strainer. Transfer them to a 6-quart Instant Pot electric pressure cooker.
- Add the almond milk, banana, and cinnamon. Stir to combine.
- Lock on the lid and set the time to 5 minutes at high pressure.
- 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.
- Remove the lid and stir in the maple syrup. Serve immediately, topped with the chopped walnuts.
Equipment
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 9.8 g
- Sodium: 145.7 mg
- Fat: 5.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 46.3 g
- Fiber: 5.6 g
- Protein: 6.9 g
- Cholesterol: 0 mg
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