Instant Pot Berry Chia Porridge (Edit recipe)

10 minutes and an Instant Pot is all you need to make this Berry Chia Porridge! This warm breakfast is nutrient dense and delicious.

2 minutes

Difficulty:

Easy

Show nutritional information

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.

by Amy Rains

View original recipe

Serves: 6

Ingredients

14 oz Coconut Milk, full fat
1 cup Organic Raspberries, Fresh or frozen
1 cup Blueberries, Fresh or frozen
2 Tbsp Pure Maple Syrup
pinch Sea Salt
.75 cup Chia Seeds
.5 cup Organic Raspberries, or other fresh berry that you choose
.25 cup Pecans, chopped
2 Tbsp Almond Butter, or other nut butter
1 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!