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Can't have your morning oatmeal because of dietary restrictions? Try this Paleo, grain-free, and gluten-free breakfast porridge – made in your Instant Pot!
Do you remember how I just love any cookbook that Jennifer Robins puts out? Like the New Yiddish Kitchen or The Paleo Kids Cookbook? Well, she just came out with yet another one, and this time for that wildly popular but honestly kind of intimidating Instant Pot.
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You may have picked up an Instant Pot during one of Amazon's big Prime Day or Black Friday deals. And you may have been super excited to open up the box and start making meals galore in a fraction of the time since EVERYONE seems to be raving about them these days, but then you were like “oh wait, what? How do I use this thing?”. Perhaps you found a recipe or two on Pinterest that you made (maybe even my Instant Pot Chocolate Cake?), but you weren't exactly gonna have the same thing every.single.day. now were you? So alas, the IP that held so much hope just sits in your cabinet unused for the most part. It held such hope!!
Well, luckily Jennifer was on the ball and decided to make a cookbook called “Paleo Cooking with Your Instant Pot” filled with delicious looking recipes to save us. (And never fear, those of you that don't have an Instant Pot yet and are saving your pennies for one – she includes slow cooker instructions as well). I was fortunate enough to receive a review copy and so far have found that it looks to be one of the most helpful books out there. Unlike regular cookbooks that just give you recipe ideas, this one gives you recipe ideas + the info you need to actually use this new piece of kitchen equipment, demystifying this thing completely.
Jennifer was so kind as to allow me to share a recipe from the book with you. I was instantly drawn to this Paleo Breakfast Porridge recipe as it's (a) winter and freakin cold in the mornings (b) I really miss my oatmeal (c) a lot of the grain-free porridges require long soaking times and I just don't always plan that far ahead and (d) it's something that isn't eggs for breakfast (I love eggs, but sometimes I need something else!).
This porridge comes together extremely quickly and is really REALLY good. Plus it's super filling, especially when you add a few pieces of fruit. I could see so many ways of dressing this up – with fresh berries like I did, or with some apple pieces that have been cooked for a while with cinnamon, or just with a swirl of cinnamon and maple syrup. The best part though was that the whole process of making this took less than 10 minutes!
Update Feb 2018 – Here's a Facebook Live Video I did (uploaded to YouTube) that shows how to make this delicious recipe: Instant Pot Breakfast Porridge
Do be aware that when you put the ingredients into the Instant Pot it's going to look like a soupy mess. Not very appetizing. But after the cook time it comes out into a glorious, delicious porridge. I just mention this in case you've made any of the other normal Paleo nut-based porridges – they usually are thick and porridge-looking from the very beginning. So don't think you've done anything wrong, cause you haven't. 🙂
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Paleo Breakfast Porridge Recipe
If you make this porridge, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Breakfast Porridge in the Instant Pot by Jennifer Robins
Ingredients
- 1/2 cup Cashews (raw, unsalted)
- 1/4 cup Pepitas (shelled)
- 1/2 cup Pecan Halves
- 1/2 cup Unsweetened Dried Coconut Shreds
- 1 cup Water
- 2 tsp Coconut Oil (melted)
- 1 tbs Maple Syrup or Honey
- Optional Garnishes: Fresh fruit (coconut sugar, or ghee)
Instructions
- Combine all of the ingredients except for the water, coconut oil, and maple syrup in a blender or food processor, and blend for around 30 seconds or until the mixture becomes a meal (like almond meal).
- Transfer the contents to the stainless steel bowl of your Instant Pot and stir in the water, oil, and maple syrup.
- Secure the lid, close off the pressure valve and press the Porridge button. Now press the “-” button until the display reads 3 minutes. Allow the porridge to cook.
- Release the pressure valve and remove the lid once safe to do so. Stir the porridge once more and serve topped with fresh fruit, a bit of coconut sugar or ghee, if desired.
Notes
I am really excited to dig into the rest of this book since I maaaay have been one of those people who have been intimidated by my Instant Pot and really had no idea what to do with it. I think this book will help me understand it a lot better and then feel way more comfortable with it. Plus, it will help save me a ton of time in the kitchen – something we all need, right?
Get your own copy at bookstores or on Amazon.
UPDATE Feb 2018 – I just did an Instant Pot Week with Kristen from A Mind “Full” Mom and we explained everything from Instant Pot 101 all the way through to all sorts of recipes. If you want to know how to use your Instant Pot or more to do with it (like coconut milk yogurt, a Paleo Beef Stroganoff, Indian Butter Chicken, etc), you can watch the entire playlist on YouTube.
*update
I’ve experimented with pot in pot to get past the burn alert.
I used a 1.5qt glass Pyrex and used the porridge setting for 9 minutes. Turned out great!!
I read through all the comments about the potential for “burn” and followed one suggestion of lessening the oil a bit and setting the pressure to low. Still alerted to a “burn” after about 1min. I’ll try the pot in pot next I guess. It was cooked enough that my toddler thought it was amazing and the flavor was good.
I tried this and also got a “burn” message. Bottom was beginning to crisp up – which was actually delicious when scraped up. My instant pot has a high and low pressure setting and I think the Low setting might help this. Or shorten the cook time – I turned mine off after 2 minutes after the burn signal and it was fine. I would think more water is not the answer – it would be too soupy. I think it’s the amount of oil that is a bit off. Or I added too much. Makes it kind of fry. But the flavor is outstanding, and with the toasting – it smells like old fashioned Wheatena to me. I used raw cashews.
I’ve made this recipe many times since finding the cook book last year. I ve had the bottom of the silver instant pot insert burn and have since adjusted the water and oil. If you use roasted cashews instead of raw – which I’ve done as I had them on hand – this will definitely cause the bottom to burn.
Oh interesting, thanks. I’ve never made it with roasted cashews so that’s good info to know!
I followed the recipe to a T and got a burn reading on my Instant Pot. Does it need more water than what was called for?
Hmm, I’ve made it tons of times and never had an issue, and I live in a very high, dry place too (which usually calls for more water). Have you noticed your IP running hot for other recipes? Maybe try it with more water next time in case that’s the issue.
I just had the same thing happen – “burn” was displayed, the IP beeped intermittently and the pressure stopped. Next time I will try it with 2 cups water in the pot, trivet inserted, and put the ingredients in a heatproof bowl. I may also cover it loosely with foil, as I have read that when you release the pressure the porridge may splatter and go through the pressure vent.
This is definitely interesting to hear. I’ll have to contact Jennifer (the author of this recipe) and see if she has any suggestions as well…
Hi just wondering if there was ever a solution for the “burn” error that some others also had. I just tried this and had the same problem. Would like to try again!
I need to write Jennifer (the author of the recipe) and see if maybe she has any ideas. We’ve made it multiple times and never had an issue with the burn error, but we have noticed the bottom of the IP does get a bit of a crust. I think using a bit more water might help, but other than that it’s definitely strange that it happens for some people and not others.
This porridge is good! Its a little chewy and looks watery after cooking. Its hearty! Try it. All loved it, Paleo or not.
I’m so glad you liked it!
Oh, I have to try this! Looks amazing. Thanks for sharing!
This is going to serve as a wake up call this week.
Now this is what you call a beautiful and tasty breakfast 🙂
I LOVE my instant pot, this looks like an amazing warm breakfast!!