Home » Recipe Index » Pressure Cooker » Instant Pot Recipes » Instant Pot Vegan Recipes » Instant Pot Buckwheat Porridge
by Carrie Forrest, MPH in Nutritionon
Apr 14, 2022
This post may contain affiliate links which won’t change your price but will share some commission.
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.
Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
5 Recipe FAQs
6 More Healthy Breakfast Bowls You Might Like
7 Instant Pot Buckwheat Porridge
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
Is this recipe allergen-friendly?
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.
Can I freeze buckwheat porridge?
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
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
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
UnitsScale
- 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
Buy Now →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.
- Author: Carrie Forrest, MPH in Nutrition
- 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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filed under: Autumn Recipes, Breakfast, Easy Recipes, Fall Breakfast Recipes, Gluten-Free Recipes, Instant Pot Recipes, Instant Pot Vegan Recipes, Vegan Recipes
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15 comments on “Instant Pot Buckwheat Porridge”
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Vickiy Van Beek — September 22, 2023 @ 12:53 pm Reply
Do you have a swap idea for making this on a stove top? I do not have an Instant Pot. Thank you.
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Carrie Forrest, MPH in Nutrition — September 22, 2023 @ 1:22 pm Reply
Yes, you can!
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Carrie Forrest, MPH in Nutrition — April 14, 2022 @ 2:42 pm Reply
Such a yummy and comforting breakfast!
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Maribel — August 15, 2018 @ 2:56 am Reply
I love this porridge recipe! Perfect for the rainy season here.
Thanks for sharing! -
Holley — January 29, 2017 @ 4:41 pm Reply
Buckwheat huh? I’ll have to try, I miss oatmeal, this looks amazing!
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Carrie Forrest, MPH in Nutrition — January 29, 2017 @ 4:59 pm Reply
It’s soooo yummy and a nice grain-free alternative to oats!
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Alyssa | EverydayMaven — January 23, 2017 @ 10:34 pm Reply
This sounds really comforting for a cold morning!
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Michele Spring — January 23, 2017 @ 8:02 pm Reply
I’ve really been meaning to try buckwheat and this looks like the perfect recipe to try! And thanks for explaining how it’s a seed – I knew it was gluten-free, but didn’t know that.
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Carrie Forrest, MPH in Nutrition — January 24, 2017 @ 12:42 pm Reply
You’re so welcome, Michele! When I was working with a dietitian and I had really severe leaky gut, the dietitian even said that buckwheat would probably be easier to digest than quinoa as a gluten-free, pseudograin. Take care!
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kimmythevegan — January 19, 2017 @ 11:42 am Reply
Sounds like a delicious, hearty breakfast. I tend to be an oat girl, but I should be switching my grains up more. I forget how much I like buckwheat – I’ll definitely give this a try =)
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Carrie Forrest, MPH in Nutrition — January 19, 2017 @ 12:26 pm Reply
Hi Kimmy!!! I also have to force myself to branch out from my gluten-free oats that I have been loving so much lately. Buckwheat is my 2nd fav after oats. XO.
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Linda — January 13, 2017 @ 7:50 am Reply
I love buckwheat! Buying the hulled buckwheat in bulk, I soak/ rinse off the coating and then let it dry. Dehydrator, low oven, or even just a low humidity room with periodic stirring to make sure all gets dry–once the buckwheat is fully dried it stores beautifully in a container in my cupboard.
Thanks for posting this recipe; sounds like my boys will enjoy playing around with this. Today might just be a good day for that, since we’re iced in until the storm & temperature lift. Brr! Keep warm!
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Carrie Forrest, MPH in Nutrition — January 13, 2017 @ 11:47 am Reply
Ohhhhh, stay warm and dry, Linda!!! How you described preparing buckwheat is my preference too, but I was also surprised by how much I liked it cooked. I think it’s called kasha when it’s cooked into a porridge? Take care and stay safe. XO.
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