Instant Pot Berry Chia Porridge
10 minutes and an Instant Pot is all you need to make this Berry Chia Porridge! This warm breakfast is nutrient dense and delicious.
PREP TIME
2 minutes
COOK TIME
2 minutes
INGREDIENTS
10
Serves: 6
Ingredients
- 14 oz14 oz14 oz Coconut Milk, full fat
- 1 cup1 cup1 cup Organic Raspberries, Fresh or frozen
- 1 cup1 cup1 cup Blueberries, Fresh or frozen
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- pinch pinch pinch Sea Salt
- .75 cup.75 cup.75 cup Chia Seeds
- .5 cup.5 cup.5 cup Organic Raspberries, or other fresh berry that you choose
- .25 cup.25 cup.25 cup Pecans, chopped
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter, or other nut butter
- 1 tsp1 tsp1 tsp Ground Cinnamon
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In the instant pot, pour in both cans of coconut milk, berries, maple syrup and sea salt. Give the mixture a quick stir. Note that the coconut milk might be in hardened chunks (this is fine and will liquify when warmed up).
- Secure the lid. Cook on high pressure for 1 minute. Use a quick release and let out all steam before removing the lid.
- Stir in the chia seeds and let sit for about 15 minutes, or until chia seeds have absorbed the liquid and are puffy.
- Serve warm with optional toppings. You can also enjoy chilled!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 357 |
| Fat: | 26 g |
| Carbohydrates: | 25 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 96 mg |
| Fiber: | 14 g |
| Sugars: | 8 g |
| Calculated per serving. | |
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