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Easy Instant Pot Teff Porridge photo

Instant Pot Teff Porridge

This Instant Pot Teff Porridge is a warm, nutritious breakfast that’s quick and easy to make!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Ethiopian
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup whole grain teff rinsed
  • 2 cups water
  • a pinch salt
  • 1/2 cup plant milk almond, coconut, or oat milk
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp ground flaxseed
  • 4 dates chopped
  • 1/4 cup chopped pecans
  • Banana, mango, or other fruit for topping

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Spatula
  • Bowl and spoon

Method
 

Preparation
  1. Gather Your Ingredients: Start by assembling all your ingredients. This makes the cooking process smoother and more enjoyable.
  2. Rinse the Teff: Place the teff in a fine mesh strainer and rinse it under cold water.
Cooking
  1. Combine Ingredients in the Instant Pot: Add the rinsed teff, water, a pinch of salt, plant milk, cinnamon, maple syrup, and ground flaxseed into the Instant Pot. Stir everything together to combine well.
  2. Seal and Cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the manual or pressure cook setting and cook on high pressure for 10 minutes.
  3. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, carefully switch the valve to the venting position to release any remaining pressure.
  4. Stir and Add Dates and Pecans: Open the lid and give the porridge a good stir. Fold in the chopped dates and pecans.
  5. Serve with Toppings: Spoon the porridge into bowls and top with your choice of fresh fruit, additional plant milk, or a drizzle of maple syrup.

Notes

  • Leftover porridge can be stored in an airtight container in the refrigerator for up to 5 days.
  • Add a splash of water or plant milk when reheating to loosen it up.
  • Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.