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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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Categories
- Categories: Gluten-Free, Instant Pot, Vegan
- Course: Breakfast
- Cuisine: Jamaican
Nutrition
(Per portion)- Energy: 334 kcal / 1396 kJ
- Fat: 10 g
- Protein: 4 g
- Carbs: 26 g
Cook Time
- Preparation: 5 min
- Cooking: 9 min
- Ready in: 14 min
- For: 4 Servings
Ingredients
- 1 cup fine cornmeal
- 1 can coconut milk, full fat
- 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.
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!