Instant Pot Cornmeal Porridge
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I decided to make my favorite Cornmeal Porridge Recipe in my Instant Pot and I couldn’t believe how simple and easy it was. In minutes,
I had the most delicious, creamy cornmeal porridge! I didn’t have to worry about my porridge boiling over the sides of the pot cr messing up the stove.
Didn’t have to worry about the pot bottom burning and messing up the flavor.
What peace of mind! With just little effort to stir the porridge and bring it to a boil then cover, set the functions and time, that’s basically it.
How To Make Instant Pot Cornmeal Porridge?
- Press the Saute button on your Instant Pot. Place water, coconut milk, cornmeal and sugar in the Instant Pot and stir using a whisk so there are no lumps.
- Bring mixture to a simmer and whisk again.
- Put the lid on the Instant Pot and set the pressure release valve to Sealing.
- Cancel the Saute function.
- Press the Manual or Pressure Cook button then select the + button to set the timer for 9 minutes.
- At the end of the cycle, press the off Mode and let the pot natural release for 10 minutes.
- Turn the valve to Venting to manual or quick release the remaining steam.
- Once the pin in the lid drops, open the lid, stir the porridge. Add traditional spices, vanilla, cinnamon, nutmeg and salt or vanilla, cardamon, and coriander and serve.
Other Jamaican Instant Pot Recipes To Try
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Instant Pot Cornmeal Porridge
Equipment
Ingredients
- 1 cup fine cornmeal
- 1 can of coconut milk
- 4 1/2 cups water
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Press the Saute button on your Instant Pot. Place water, coconut milk, cornmeal and sugar in the Instant Pot and stir using a whisk so there are no lumps.
- Bring mixture to a simmer and whisk again. Put the lid on the Instant Pot and set the pressure release valve to Sealing. Cancel the Saute function, Press the Manual or Pressure Cook button then select the + button to set the timer for 9 minutes.
- At the end of the cycle, press the off Mode and let the pot natural release for 10 minutes. Turn the valve to Venting to manual or quick release the remaining steam.
- Once the pin in the lid drops, open the lid, stir the porridge. Add traditional spices, vanilla, cinnamon, nutmeg and salt or vanilla, cardamon, and coriander and serve.
FYI for anyone thinking of doubling this recipe, I doubled it and my instant pot will not cook it, the burn warning keeps appearing and I had to cook it on the stove- perhaps it will work if you don’t double it! It is tasty anyway.
Thank you for sharing your experience with doubling the recipe! We’re sorry to hear that you ran into issues with the instant pot cooking process and appreciate you bringing this to our attention. It’s possible that the added volume of ingredients may have impacted the pressure cooking time and caused the burn warning to appear. We’re glad to hear that you were able to successfully cook the recipe on the stove and still found it to be tasty. In the future, we recommend either halving the recipe or using a larger pressure cooker to accommodate the increased volume. Thanks again for sharing your feedback, and we hope you’ll continue to enjoy our recipes!
This is bummer! I came here ask about doubling the recipe. Because I too ran into issues with doubling. The recipe is so good. Not only in flavor but also the texture. I can’t seem to get the texture with the stovetop method. I have family coming into town and would love to make a larger batch. I know you said it has to do with the size of the instant pot. But I have a pretty good size and couldn’t double it either. So I thought it was the liquid ratios and with the instant pot doubling isn’t always straight forward. Michelle, have you tried doubling the recipe with success? I want to know if I should let my dream of doubling the recipe die.
Keep the Cooking time the same. the pot will cook everything all together no matter the amount you put inside so time does not change. also, you said ur cooking pot is big enough BUT make sure you are not passing the FILL LINE on the pot with the extra doubled ingredients. there’s a certain line on the pot that tells you where you stop filling the pot with food. if you pass that line with extra ingredients, it won’t cook well cause the pot NEEDS the extra empty space to apply its high-pressure cooking. I figured maybe you made one of these two mistakes while doubling it or if you didn’t then it might have sum to do with the liquid amounts. for sure doubling on an instant pot can be tricky for some recipes cause if you have to add extra liquid that would dilute the recipe of tis flavors a bit and that would mean you would need to add a bit extra of the seasonings too it’s a bit of a pain sometimes. if you still can’t manage to cook this while it being doubled i would just make 2 separate batches. it will take longer time unless u have 2 separate pots but at least you don’t waste ingredients trying to experiment on this. if you have no luck with this i will try to come back to this recipe to test in the kitchen and see how I can come up with something for you.
Delicious and nostalgic as always, Michelle! Very happy for a vegan alternative to this classic, Jamaican breakfast.
Avia, I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
As a Jamaican, I love cornmeal porridge like nothing else and I love how easily this makes it. Thank you for this recipe :)
Toab, thank you for trying it, I appreciate your feedback.
In all the years I’ve been making cornmeal porridge I never thought to try adding coconut but I can imagine it is a very nice touch. The photo helps with the imagining too. I can’t wait to try it; thanks a bunch for the idea!
Dunori, please let me know how you like it. I find that coconut milk gives a creamier result and if you love the taste of coconut then you are in for a treat.
Do i make it the same way with the instant pot?
Hello Devonna, I hope you try my recipe following the instructions, there is also a recipe for a stovetop version, the link is also on the page.
I love all your Jamaican recipes, so thankful that you take the time to veganize my childhood favorites!
Thank you Audrey, I’m glad you enjoy my recipes and that I help to bring back good memories!