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

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


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)


  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.


  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.


  • 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

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